Catering Manager

**General Description**:The Catering Manager’s role is to manage and execute upon the Corporate and Incentive markets for Fox Harb’r Resort. This role will provide a one-stop-shopping for clientele from this market, including writing contracts, setting up room blocks and catering files; collecting deposits; preparing banquet event orders, and seeing to the detailed execution by the banqueting staff of the event(s) being hosted at Fox Harb’r. The Director of Catering & Conference Services will assign customer accounts to the Catering Manager as appropriate (even if occasionally outside the Corp/Incentive segments) and the Catering Manager will carry out the duties of a client account manager, providing details to all stakeholders in a timely manner, with the focus on customer satisfaction and excellence in service offering.

**Qualifications & Requirements**:

- Work experience of at least 2 years Catering and/or Conference Services experience
- Knowledge of Resort Suites, an asset.
- Knowledge of food and beverage products, and presentation of food and beverage items.
- Knowledge of meeting room capabilities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
- Strong communication skills, both verbal and written
- Must possess computer skills, including but not limited to, Microsoft Word, Excel
- Exceptional organizational / detailed orientated
- Ability to manage multiple priorities
- Strong confidentiality values
- Multi-tasker
- Detail oriented
- Strong ethics (do the right thing)
- Ability to meet deadlines

**Responsibilities**:
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**Administrative**
- Achieve budgeted revenues for market segments as provided by the Director of Conference Services.
- Complete forecast reports for assigned clients/markets as required for the Department.
- Work with outside vendors as required to ensure client satisfaction for all events/groups
- Understands the impact of banquet operations on the overall success of a banqueting event and work closely with Banquet team and culinary teams to maximize client satisfaction.
- Adheres to and reinforces all standards, policies, and procedures.
- Participates in the Resort goals around high level of sanitation and environmental responsibility.
- Ensures that every planner is asked to provide input through a Fox Harb’r Group Survey
- Attends and participates in all pertinent meetings as a member of the Leadership team at Fox Harb’r Resort.
- Evaluate current revenue practices and make recommendations to maximize the profitability of the Catering & Conference Services resources.
- Ensures full compliance to Resort operating controls and seek innovative ways to improve one’s own performance on a regular basis.
- Assures the cleanliness and orderliness of the Catering & Conference Services premises.

**Operations**
- Prepare the contract (seeking assistance for any out-of-the-ordinary items/clauses from Director of CS) for issuing and execution.
- Once contract is confirmed, open a room block file and a catering file. Establish booking #; post deposit etc.
- If contractual changes occur after the fact, these are to be recorded and a contract amendment is reissued for signature.
- Manage room block and space block for groups assigned.
- Continually evaluate the room blocks and meeting space being held by groups and attend a weekly yield/review meeting Director of Catering.
- Take charge of all event arrangement activities to facilitate event details.
- Negotiate food and beverage prices, function space, and hotel services within approved departmental booking guidelines. Any deviation by CS staff must be approved by the President.
- Attend a weekly BEO and any Resume meetings, working closely with banquet department on operations/meeting execution.
- Assure that the CS Co-ordinator represents Catering Manager markets, in attendance of the daily BEO review meeting with the operating departments ie Culinary; Banquets; Housepersons; Guest Services and Shuttle; etc.
- Conduct site inspections for booked events; host planners as required; host tastings as required.
- Develop a working relationship with clients to facilitate the booking of future business - with understanding that Catering Manager is responsible for own “repeat market” by asking for future business. Referring to Sales for larger blocks and meeting events.
- Coordinate with planners to develop service schedule for events (Banquet Event Orders) and Customer Event Resumes for multi day meeting/groups within ones’ market.
- Works closely with Resort departments involved in servicing the groups, updating operating departments of any revisions to meeting or event arrangements (ie change orders).
- Conduct pre-conference briefing meetings ie RESUME MEETINGS (for larger or more complicated and far-reaching events) having the leads of all operating guest facing departments in attendance to meet the planner.
- Attend to a “Introduction of Banquet Lead” for da