Complex Director of Catering

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $110,000.00 - $125,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Health savings account

401(k) retirement plan

Paid vacation

paid sick days

employee hotel discounts

educational assistance

Paid parental leave

Company paid life insurance

Short term disability insurance

long term disability insurance

employee perks

Hospital Indemnity insurance

critical illness insurance

accident insurance

Job Description

Sonesta International Hotels is the 8th largest hotel company in the United States, known for its significant and fast-growing presence in the hospitality industry. Sonesta offers a diverse portfolio of over 1000 properties across eight countries, including a blend of full-service and focused hotels located in major cities. The company prides itself on delivering passionate service, fostering loyalty with purpose, and creating authentic and memorable experiences that truly connect with guests. This impressive portfolio includes owned, managed, and franchised properties, reflecting Sonesta's commitment to quality, value, and exceptional hospitality.

Sonesta is not just a hotel management company; it considers itself a member of the communities it serves. The company’s culture emphasizes warmth and welcome, celebrating individuality and encouraging employees to exceed their own expectations. With nearly 80 years of rich hospitality history, Sonesta provides unique and authentic guest experiences that resonate with the culture and personality of each destination.

The Complex Director of Catering (CDOC) position at The Benjamin Royal Sonesta & Fifty Sonesta New York is a vital leadership role. This individual is responsible for the administration, analysis, communication, and sales functions that drive catering revenues and elevate guest experiences. The CDOC is tasked with managing catering sales efforts, including selling, servicing, and overseeing all meetings and catering events within the hotels and their outlets. This role works closely with the Assistant Director of Sales and Marketing (ADOSM) and the Revenue Director to meet annual goals, budgets, and revenue targets.

The CDOC leads and supervises a team consisting of Catering Sales Managers, Event Services Managers, trainees, and administrative staff. They act as a central liaison between the Catering & Convention Services department and other hotel departments, ensuring seamless event execution and excellent customer service. This leadership role demands strong communication, organization, motivation, and a hands-on approach to training and supporting staff to meet business objectives.

This fast-paced, results-oriented environment requires the CDOC to proactively engage with business development strategies, embed corporate initiatives, and increase Sonesta’s share of B2B business. The position is on-site in the New York Metro area and demands expertise in catering and convention services, excellent interpersonal skills, and the ability to analyze reports for strategic planning. Responsibilities also include budget management, forecasting, lead generation, contract administration, and coordinating multi-departmental efforts to ensure successful event delivery.

The role offers annual compensation ranging from $110,000 to $125,000, depending on experience and qualifications. The position includes comprehensive benefits that contribute to employees’ health, financial security, and overall well-being, supporting a balanced professional and personal life. Sonesta fosters a positive work culture that values integrity, respect, diversity, and career development, making it an excellent place for hospitality professionals who are passionate about their career growth and customer service excellence.

Job Requirements

Minimum bachelor’s degree
Three to five years related experience and/or training
Prior catering and convention services experience or training
Ability to analyze reports and implement planning
Strong communication and organizational skills
Self-motivated and able to work independently
Proficient in Microsoft Office and catering software such as DELPHI and OPERA
Ability to manage time effectively
Able to handle stress in a fast-paced environment
Must live in the New York Metro area and work on site at the hotel

Job Qualifications

Minimum bachelor’s degree from four-year college or university
Three to five years related experience and/or training
Prior catering & convention services experience or training
Ability to effectively train others
Able to analyze reports and implement planning
Well-groomed and well organized
Able to effectively sell and close business opportunities and train others to do the same
Able to handle stress and work independently
Self-motivated
Ability to read and interpret safety rules, operating instructions, and manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups
Ability to calculate figures such as discounts, commissions, proportions and percentages
Ability to solve practical problems and deal with various situations with limited standardization
Ability to interpret instructions in written, oral or diagram form
Skilled in Microsoft Office, Word, Excel, Outlook
Knowledge of OPERA (Property Management System) and DELPHI

Job Duties

Sells 80% of time/20% analytical, administrative
Responsible for achieving individual revenue goals
Assist ADOSM with establishing a sense of urgency with team to understand and achieve the needs of the hotel
Generate weekly reports of definite, tentative and lost business
Monthly Pace reports
Generate leads for new business
Sell and service all events
On-site tours of hotel to prospective guests
Send menus, proposals, Beo's and contracts to clients
Entertain new and repeat clients
Responsible that all contracts are signed, and payment received
Responsible for post-event follow up
Coordinate the food and beverage needs booked by sales department
Communication to all departments involved in executing events
Attend weekly Sales, Department Head, Catering and Food and beverage meetings
Attend weekly BEO meetings
Directs the activities of catering sales team, providing leadership and motivation necessary to implement effective sales and marketing strategies and to maximize the catering sales revenues
Develops and maintains relationships with key clients to produce group and/or conference business, to include room sales, food & beverage sales, catering/banquet services, meeting room rental
Manages and monitors sales activities/performance to ensure actual sales team meets or exceeds established revenue plan and to accurately report variances/projections
Assists Area Director of Sales & Marketing in the development and update of the hotel-level business plan to include input on sales goals and plans that support the overall business and sales strategies of the company
Recruits, hires, trains, and provides career development for all catering sales personnel
Follows company policies and procedures and can effectively communicate them to subordinates
Partners with marketing in creation of hotels specific collateral as well as promotions for catering and restaurant
Analyze key reports monthly for potential new business to maintain and increase share
Manages tentative bookings and inventory issues related to such, ensuring timely follow-up by Group & Catering Sales Managers and Group Services
Assists in the budget/marketing plan process
Communicates property specific information on new competition, changes in the market-mix and needs to the NY Sales Team
Complete catering monthly forecasting
Consistently offer professional, friendly and engaging service
Work closely with ADOSM to increase Team Engagement and Development in their Sales and/or Management Roles
Direct, train and manage all activity related to the Catering and Convention Services office, ensuring all service standards are followed
Responsible for all catering, from booking to execution and conference services from the time a contract becomes definite to execution
Must be proficient in general computer knowledge and able to train and monitor the Event contractual agreement process, quoting pricing, setting traces, and the management of accounts
Prepare an annual budget for approval and administer that budget in a fiscally responsible manner
Develop annual goals for Catering and Convention Services Team
Monitor and review Catering Sales Managers’ sales achievement as it relates to productivity
Keep the ADOSM informed of all activities related to the Catering & Convention Services Department with regular meetings and daily communication
Work closely with ADOSM, DORM and General Manager on revenue strategies
To assist the ADOSM in establishing and maintaining the annual Sales & Marketing Plan
Develop banquet menu pricing, rental fees and revenue minimums, using current competitive data and as directed
Negotiate/achieve maximum revenue/profit while satisfying clients’ needs
Participate in daily business review meeting, weekly Catering prospecting review, sales meetings and management meetings
Coordinate sales efforts between hotel sales department and catering sales to ensure proper utilization of function space to yield maximum revenues
Ensure that function bookings, group resumes, and event contracts are prepared and distributed accurately and efficiently
Work towards providing efficient processes and updating/creating Standard Operating Procedures (SOP’s)
Ensure Team is well trained on Delphi, monitor Delphi and enforce SOPs for its use with audits as needed
Work with Delphi Manager on month end reports, maintaining and meeting deadlines
Help to answer questions daily from Staff as needed and maintain a good morale in the office-alerting ADOSM to any concerns as needed
Maintain a harmonious working relationship with other departments in the hotel, other hotels, convention bureau and regional offices, as well as constant knowledge of what is happening in the market and other hotel properties
Ensure meeting and function rooms are properly always maintained liaising with food and beverage outlets regarding reservations and flow of clients
Balance operational, administrative and Colleague needs
Follow departmental policies and procedures
Follow all safety policies