Director of Catering

Key Responsibilities

• Leadership & Team Management: Lead, train, mentor, and manage the catering and conference services team (including sales managers, coordinators, and banquet staff). Foster a culture of excellence and high performance.
• Sales & Revenue: Prospect and secure new business for catering, banquets, conferences, weddings, and events. Develop and manage budgets, contracts, and proposals. Achieve revenue targets through proactive sales, upselling packages, and strong client relationships.
• Event Planning & Execution: Oversee the full lifecycle of events—from initial inquiry and menu planning to on-site coordination and post-event follow-up. Ensure seamless integration with culinary, banquet, audiovisual, and operations teams.
• Menu Development & Operations: Collaborate with executive chefs on innovative, seasonally inspired menus (emphasizing fresh Florida Keys seafood and local ingredients). Handle costing, pricing, and profitability analysis.
• Client Relations: Provide white-glove service to clients. Conduct site tours, manage expectations, resolve issues, and secure repeat/referral business.
• Compliance & Standards: Maintain the highest levels of food safety, sanitation, hygiene, and service standards. Ensure compliance with resort policies, health regulations, and liquor laws.
• Vendor & Logistics Management: Coordinate with suppliers, vendors, and internal departments for equipment, staffing, and logistics.
• Reporting & Strategy: Track key metrics (revenue, occupancy, guest satisfaction). Contribute to annual budgeting, forecasting, and strategic planning for the catering department.
• Perform other assignments as required by the Director of Sales to support overall resort operations and guest satisfaction.