Director of Groups & Events

Position Purpose The Director of Events and Catering is responsible for leading and overseeing all aspects of Groups & Events Management, including Event Planning, Banquets/Catering, Event Services, Event Technology, and Destination Management (where applicable). The role ensures the successful implementation of brand service standards and initiatives while delivering seamless event execution from sales handover through operational delivery and post-event follow-up. This position has overall responsibility for the planning, coordination, and execution of all group, catering, and event business, ensuring exceptional guest experiences, operational excellence, and revenue optimization. The role manages all room-related aspects of assigned groups, including rooming list administration, inventory management, contractual compliance, and communication with group contacts and clients to ensure smooth execution and service delivery. The Director of Events and Catering is accountable for maximizing event and catering revenues, driving customer satisfaction and loyalty, enhancing employee engagement, and achieving the financial objectives of the department. The position ensures that all group and event activities align with brand standards while meeting the needs of customers and business stakeholders. In addition, the role leads the property's local social catering business, overseeing catering sales activities, contracting and closing business opportunities, and ensuring timely and effective turnover to operations. The Director actively drives revenue growth through strategic sales initiatives, upselling opportunities, and the delivery of exceptional service throughout the customer journey. The position provides leadership, coaching, and day-to-day supervision to Catering Sales and Events teams, fostering a high-performance culture focused on service excellence, revenue generation, and operational success.

CANDIDATE PROFILE

Education and Experience • 4 years experience in the sales and marketing, event management, or related professional area. OR • 2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major.

CORE WORK ACTIVITIES

Maximizing Revenue & Managing Profitability • Identifies, qualifies and solicits new catering business to achieve personal and hotel revenue goals. • Proactively solicits affiliate business associated with citywide events • Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them. • Maximizes revenue by up-selling packages and creative food and beverage offerings. • Identifies and implements process improvements and best practices. • Gains understanding of the hotel’s primary target customer and service expectations. • Ensures successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the business.

Managing Sales Activities • Manages the sales efforts for the hotel related to local social catering business. • Responds to incoming catering opportunities for the hotel. • Closes the best opportunities for the hotel based on market conditions and hotel needs. • Uses negotiating skills and creative selling abilities to close on business and negotiate contracts. • Designs, develops, and sells creative catered events. • Develops and manages catering sales revenue and operation budgets, and provides forecasting reports. • Identifies and assists with selling, implementing and following-through on catering promotions. • Promotes accountability to drive superior business results. • Executes Sales strategies and business processes. • Executes and supports Customer Service Standards and hotel’s Brand Standards. • Executes and supports the operational aspects of business booked (e.g.,