Director of Catering at Four Seasons Hotels and Resorts

Job Summary

Leadership & Team Management

• Responsible for leading and developing a dynamic catering team, including Assistant Director of Catering, Managers, Executives, and Coordinators.
• Must demonstrate strong people management skills, fostering high morale and performance.

Strategic Sales & Revenue Generation

• Accountable for maximizing catering sales revenue through strategic planning, up-selling, and effective client engagement.
• Must meet personal and departmental sales goals while ensuring optimal yield from every booking.

Event Excellence & Client Satisfaction

• Oversees all aspects of group and private events, ensuring exceptional service and flawless execution.
• Maintains high standards in client communication, complaint resolution, and VIP event handling.

Operational & Financial Oversight

• Prepares and manages forecasts, budgets, and marketing plans for catering operations.
• Ensures profitability through cost control, efficient resource allocation, and adherence to credit policies.

Collaboration & Innovation

• Works closely with the Commercial Director and other departments to align catering strategies with overall hotel goals.
• Continuously innovates menus, services, and operational procedures based on market trends and competitive analysis.

What to Expect:

• Be part of a cohesive team with opportunities to build a successful career with global potential.
• Have access to a robust benefit plan.
• Have the opportunity to engage in diverse and challenging work.
• Derive a sense of pride in work well done.
• Be recognized for excellence.