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Director of Catering

Director of Catering

Four Seasons Hotels and ResortsOtemachi,Tokyo
7 days ago
Job description

People Functions

  • Maintain harmonious and professional relationship with all departments and Home Office.
  • Comply with and enforce Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
  • Plan, organize, lead and control different projects and activities within the catering team.
  • Identify coaching moments and ensure that those moments become opportunities of learning and development for the sales team.
  • Establish a rapport with the catering team and sales team other divisions within the hotel.
  • Have a global working perspective and excellent communication skills – written and verbal
  • Great understanding of Self-Esteem and Self-Actualization of Team and ensure proper support and help is provided whenever needed.
  • Have the ability to supervise the day-to-day duties of the catering team and assist as necessary.
  • Hold monthly department meetings with catering team to ensure communication and address any issues that are affecting the team.
  • Participate in and develop staff training programs and development plans in order to minimize staff turnover and maintain high morale. Particular emphasis should be given to those individuals qualifying for future advancement.
  • Supervise, train and motivate department staff to thoroughly understand all of their duties and responsibilities.
  • Meet with Senior Director of Marketing on a weekly basis to communicate all sales activities and results of the sales meeting or any other related issues.
  • Actively network within the community to attract potential candidates for recruitment purposes.
  • Prepare reviews and development plans and take appropriate personnel-related action (i.e. hire, commend, discipline, evaluate, etc.) with catering team as required.
  • Conduct self in a professional manner at all times.
  • Assist in other areas of the department as needed.
  • To ensure to follow all P&C rules and regulation. Manage team’s overtime and annual leaves.

Product Functions

  • Thoroughly understand and possess a working knowledge of the Catering team manual.
  • Great attention to details along with a continuous innovation of daily working of the Catering team under the direction of the Senior Director of Marketing.
  • Assist Senior Director of Marketing in preparation of budgets and forecasts.
  • Ensure good housekeeping of both Golden Sales and Catering and Opera systems. To supervise and monitor the compilation of accurate account information and to ensure this information is kept up to dates. The team to follow the guidelines and standards. Training to be conducted at least every quarter.
  • Manage a portfolio of key accounts.
  • Supervise catering and administrative staff.
  • Plan sales activities. Establish month sales activities goals and monitor tightly.
  • To be accountable for catering team prospect / sales activities.
  • Ensure P2P and other KPIs for sales and marketing to be achieved.
  • Participate in the development and execution of the hotel marketing plan.
  • Maintain regular communication with all key accounts and Four Seasons Worldwide sales offices and other sources of sales information and support.
  • Constantly update Cvent and other relevant sites or program.
  • Plan, establish goals for the team.
  • Maintain timely and responsive communication both internally and externally.
  • Responsible for function space management.
  • Optimizes function space utilization to increase event revenues.
  • Oversees function space blocking standards to prevent overlapping set up.
  • Monitors space waiting list status to reduce long pending leads.
  • Continuously strive for improvement of processes and efficiency.
  • Perform any additional duties as assigned by the Senior Director of Marketing.

    • Profit Functions

  • Monitor and control expenses of the catering team. In conjunction with Senior DOM, Senior Director of Revenue and Director of Sales and other department heads, maximize rooms inventory and catering space, identify opportunities for focused sales programs.
  • Monitor catering sales production and adjust sales activities, account coverage and sales priorities as necessary to achieve plan goals. Monthly account reviews with the team and action plans to be establish for sales managers not meeting 80% of the sales goals.
  • Manage catering expenses.
  • Coordinate with DOS, group room forecasts and prospects with the events team, and reservations department so as to assist hotel to achieve maximum capacity room use.
  • Maintain accurate forecasting for catering events and identify valley periods for sales emphasis.
  • Establish programs / action plans and direct efforts to achieve catering and wedding budget and to maximize revenue.
  • Establish upsell for all miscellaneous revenue and conduct training to the team to upsell. Including conference service team.
  • Manages leads distribution among the team to ensure efficient responses to sales opportunity and supervise the overall sales services and quality. Work with Wedding team and DOS to develop and implement event pricing strategy to capture local and wedding business.
  • Supervises lead qualification and proposal follow up by the team to accurately manage business forecast.
  • Responsible for business forecast and pick up to achieve catering and wedding sales goals.
  • Actively prospect and solicit, develop, and maintain local corporate catering accounts through telephone, personal sales calls, trade shows and on-site entertainment.
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    Director Of Catering • Otemachi,Tokyo