Join Kahler Hospitality Group, a leading hospitality management company dedicated to providing exceptional guest experiences across our diverse portfolio of hotels and restaurants. As a Director of Catering, you will spearhead our catering operations, leveraging your expertise to ensure seamless events and unforgettable moments for our guests. In addition to a competitive salary, our comprehensive benefits package includes health insurance, retirement savings plans, paid time off, opportunities for career advancement, and discounts on accommodations and dining within our network of properties. Join our team and be part of delivering unparalleled hospitality experiences.
The Director of Catering plays a pivotal role in overseeing and growing our catering services. This position is responsible for leading and managing the catering department, ensuring the delivery of exceptional catering experiences, and driving revenue growth. The ideal candidate will have a strong background in the hospitality industry, a passion for culinary excellence, and outstanding leadership skills.
Key Responsibilities: Catering Strategy: Develop and execute a comprehensive catering strategy that aligns with the company's goals and targets, ensuring revenue growth and exceptional guest satisfaction. Team Leadership: Lead, mentor, and motivate the catering team, including event coordinators and catering staff, to ensure the highest level of service and professionalism. Client Relations: Cultivate and maintain strong client relationships, understanding their unique needs and delivering customized catering solutions. Menu Development: Collaborate with the culinary team to create innovative and appealing menus, ensuring the highest quality of food and beverage offerings. Sales and Marketing: Develop and implement catering sales and marketing initiatives, including pricing strategies, to achieve revenue goals and increase market share. Event Execution: Oversee the successful planning and execution of catering events, ensuring seamless operations, guest satisfaction, and adherence to quality standards. Financial Management: Manage catering budgets, forecasts, and financial performance, identifying cost-saving opportunities and areas for revenue enhancement. Compliance: Ensure compliance with all relevant health and safety regulations, as well as company policies and procedures. Proven experience in catering and event management, with a minimum of 4 Years in a leadership role in the hospitality industry.
Strong understanding of catering operations, event planning, and culinary trends.
Exceptional leadership, interpersonal, and communication skills.
Proficiency in computer software, including catering management systems.
Ability to work under pressure, meet deadlines, and adapt to changing priorities.
Strong problem-solving and decision-making abilities.
