Position: Hilton Baton Rouge – Director Catering
About: The Director Catering at a hotel is responsible for overseeing the attainment of team catering/food and beverage sales goals tied to the hotel’s overall performance. This role includes managing the catering team, servicing clients, and maintaining contracted food and beverage minimums. The Director works in collaboration with the Director of Sales or Hotel leadership to achieve revenue targets, meeting planner satisfaction scores, and catering sales goals for assigned properties.
Requirements: At least 6 years of progressive hotel catering sales experience preferred; or a 4-year college degree and at least 2 years of related experience; or a 2-year college degree and at least 4 years of related experience. Must demonstrate creativity and knowledge of food and beverage/events. Valid driver’s license required. Highly developed verbal & written communication skills needed for negotiations and influencing others. Proficiency in professional selling skills, analytical thinking, and strategic sales deployment. Advanced computer knowledge, ability to multitask, strong organization and presentation skills, and experience in interacting with diverse backgrounds. Knowledge of sales/marketing/hospitality principles and the ability to work well under pressure with financial data.
Benefits: health insurance, dental insurance, 401(k) matching, paid time off, employee discounts on hotel services
