posted April 21, 2025

Director of Catering & Conference Services

Compensation: N/A

Job Description

Job Description

Director of Catering and Conference Services

Department: Sales and Marketing

Reports To: Director of Sales

Northwood Overview

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

Job Overview:

The Director of Catering is responsible for overseeing all aspects of the hotel’s catering operations. This includes managing the catering team, planning and executing events, and ensuring client satisfaction. The ideal candidate will have a strong understanding of food and beverage service, event planning, and financial management.

Responsibilities

Team Leadership:

o Recruit, hire, train, and manage a high-performing catering team.

o Foster a positive and collaborative work environment.

o Provide ongoing training and development opportunities for team members.

Event Planning and Execution:

o Consult with clients to understand their specific needs and preferences.

o Develop customized menus and beverage packages to meet client requirements.

o Coordinate with the culinary team to ensure food quality and presentation.

o Oversee event setup, service, and breakdown.

o Manage event budgets and ensure profitability.

Financial Management:

o Develop and implement annual catering budgets.

o Monitor and control costs to maximize profitability.

o Analyze financial performance and identify areas for improvement.

Client Relations:

o Build and maintain strong relationships with clients.

o Respond promptly to client inquiries and resolve issues effectively.

o Conduct post-event follow-ups to gather feedback and identify areas for improvement.

Operational Excellence:

o Ensure compliance with all food safety and sanitation regulations.

o Develop and implement efficient operational procedures.

o Monitor inventory levels and place orders as needed.

o Stay up-to-date on industry trends and best practices.

Qualifications

Bachelor’s degree in hospitality management or a related field.

Minimum of 5 years of experience in catering management.

Strong leadership and organizational skills.

Excellent communication and interpersonal skills.

Proficiency in catering software and point-of-sale systems.

Ability to work flexible hours, including evenings and weekends.

A passion for providing exceptional customer service.

Perks & Benefits:

Medical, Dental, Vision

Hotel Discounts

Paid Time Off

Employee Assistance program

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.