The Hotel at Auburn University

OVERVIEW:

The Director of Catering & Conference Services is responsible for successfully maximizing and selling meeting space; harmonizing the culture, mission, values, and quality standards to assure maximized potential. The DOC/CS will provide training and process organization for their team in order to achieve proper standards and to set in place potential for advancement.  This person must create an exceptional climate of professional & personable service that ensures the long-term satisfaction of team members, guests, owners, University VIPs, and Auburn University students. 

 

 

RESPONIBILITIES:

  • Attend daily line up meetings, all required weekly and monthly internal meetings and be prepared to share pertinent information in each.
  • Prospect and sell local catering and cater out opportunities.

         Manage Catering and Conference Services Managers.

         The Hiring process for Catering and Conference Services Managers.

         Participate in the management of Catering and Banquet budgets along side Director of F&B and DOSM.

         Forecasting of revenue, monthly/annually for Catering, meeting room rental, A/V and misc. income.

         Review all business with the Sales & Catering team.

         Ensure that all Group Sales are reaching their F&B contribution to Catering.

         Set standards and procedures for Banquets Food and Beverage and service

         Control costs-Banquet F&B

         Design and implement menus and packages, working with Executive Chef and Director of F&B.

         Handle VIP events.

         Network with community, organizations such as the Chamber and associations to drive revenue.

         Keep up with technology and new methods/best practices.

         Conduct bi-annual market analysis to ensure competitive advantage.

         Provide input to Director of F&B on dcor, banquet props- overall appearance of event space, hard and soft goods.

         Assist DOSM in setting goals for Catering team.

         Attend all required meetings

         Analyze outside markets for benchmarking, strategic planning and potential new business

         Produce Marketing/Business plans that showcase how to capture and harvest business potential- how to maximize revenue

         Book events- solicit, negotiate, up sell, and have influence of the larger markets

         Create all client and catering communication (i.e. contracts, proposals and BEO's)

         Review BEO's before they are distributed

         Create Catering Pace reports and monthly reports for P&L.

         Guide clients from start to finish for all events/parties.

         Manager on Duty Detail as scheduled.

         Maximize revenue potential for each group.

         Teaching Auburn University students both in the classroom and at the Hotel.

         Participation in the Hospitality Gala with Auburn University.

 

 

 

EXPECTATIONS:

Culture

  • Know the tenants of the "Zeitgeist" and live them with every daily action.         Know the Capella Service Standards, Vision, Mission and Objectives of the Capella Hotel Group.
  • Constantly strive to uphold the image of Capella Hotels and acknowledge good performance of others.
  • Maintain open communication with others and participate in sound check on a daily basis.

Service

  • Always be available to provide exceptional individualized service, take initiative to offer assistance throughout the hotel and to promote it at every opportunity.
  • Work as a team helping all teammates to complete the required activities that will ensure we exceed guest expectations.
  • Always smile and offer a warm greeting to all.

Development

  • Take ownership in your continuous training/personal development & take initiative to learn about other departments within the hotel.
  • Help us to find the right people for our team.
  • Comply with all hotel policies, procedures and guidelines

Environment

  • Be a conservationist (save paper, water, electricity, recycle, etc.)
  • Help to keep our hotel as clean and beautiful as the day it opened.
  • Ensure safety and quality in all our products and services.

People

  • Create expectations, lead people, manage processes and hold people accountable for agreed upon activities and time tables.
  • Create a positive work environment.
  • Maintain effective communication, giving timely feedback and recognition of performance.

Product

  • Effectively manage relationships and feedback with outside vendors and clients to ensure the guest experience is continuously improved.
  • Develop/maintain standards that create and exceptional guest experience and ensure positive results of all inspections/audits.
  • Maintain an active presence throughout the business.

Profit

  • Meet or exceed all established goals.
  • Maintain low staff turnover rate and high morale.
  • Communicate important activities affecting the hotel.

 

 

 

LEADERSHIP TRAITS:

Self Accountability

         Takes responsibility for own actions

         Focuses on "circle of influence" vs. "circle of concern"

         Takes action on what needs to be done and produces results

         Does the right thing vs. the comfortable thing, makes difficult decisions

 

Innovation

         Constantly challenges the status quo

         Is a transition figure, creates / supports revolutionary change

         Demonstrates creative "what if" thinking

         Encourages and rewards others to "think outside the box" and take calculated risks

 

Problem Solving

         Constantly analyzes all aspects of the business to get to the root of the problem

         Always has a "plan B"

         Includes relevant people in decisions and seeks synergistic solutions

         Makes decisions with conviction and learns from mistakes

 

Modeling

         Lives the Capella Hotels values, "walks the talk"

         Does what they say will do

         Creates an environment of trust and credibility

         Always seeks a win-win solution

 

Strategic Thinking

         Identifies issues of greatest importance that impacts long-term growth

         Is a visionary, creates a clear idea of a desired future

         Identifies consequences of today's actions in the long term

         Formulates a plan to achieve measurable goals

 

Communication

         Listens to understand, rather than to reply (seeks first to understand)

         Communicates the right message at the right time in the right way (written and verbal)

         Gives the "why" behind the "what"

         Creates an environment for others to openly share their thoughts and opinions

 

Coaching and Development

         Encourages people to come up with the answer, rather than giving it to them

         Gives timely feedback (good and bad)

         Invests time and effort in self and others, to produce desired behaviors / career objectives

         Anticipates and constructively resolves conflict between others

 

Impacting and Influencing

         Inspires and motivates others to take action

         Convinces others to lend support, using Commitment vs. Compliance

         Removes obstacles, so that self and others can succeed

         Applies the right type of influence or methods to achieve results

 

 

 

 

 

EDUCATION OR       CERTIFICATION:

 

 

Qualifications:

Essential:      

         Possess a good command of the English language and the ability to clearly and pleasantly communicate with guests, both in person and by telephone.

         Ability to provide legible communication.

         Ability to compute basic mathematical calculations.

         Knowledge of computers.

 

Desirable:

         A post high school education or training in the hospitality industry.

         Previous experience as a Leader in a luxury market.

         Prior knowledge of Catering and Conference Services in Hospitality.

 

 

          High School Diploma or equivalent required.

 

 

 

The Hotel at Auburn University
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