Operated by the Las Vegas Convention and Visitors Authority (LVCVA), the center is well known for its versatility, size, and amenities. In addition to exhibit and convention space, 144 meeting rooms (more than 241,000 square feet) handle seating capacities ranging from 20 to 2,500. A grand lobby and registration area (more than 225,000 square feet) efficiently link existing exhibit halls with new exhibit and meeting rooms, and allow simultaneous set-up, break-down and exhibiting of multiple events.
The Hospitality Director, Catering position is found within larger Centerplate venues, typically Tier 1 Convention Centers, with a high volume of and significant revenue stream from catered functions and events.
The Hospitality Director, Catering will typically manage a team of one or more Catering Sales Managers and or/Coordinators. They are responsible for creating unique dining experiences by directing, selling, up-selling and actively participating in the planning and production of catered functions. Working closely with clients, as well as with the banquets, culinary, beverage and operations staff, they are responsible for ensuring that events are coordinated and executed smoothly and in accordance with client expectations and specifications.
The Hospitality Director, Catering will focus on the development, implementation and measurement of the revenue objectives contained within the unit's annual marketing plan. He or she will direct and manage the Catering Sales team and all sales activities to meet revenue objectives and attain the top line financial forecast. This includes developing sales with existing business (forecasted group/local business) and executing strategies to develop new business.
The Hospitality Director, Catering will support the planning of and preparation for events according to anticipated attendance, and will provide hands-on management and oversight in the areas of service and F&B operations during events.