Bowie House
Fort Worth, Texas
Job Description Please note that this is not an exhaustive list of everything that needs to be done Within this, the key responsibilities for this position are: Evaluate and initiate opportunities for developing new sources of business by actively prospecting and soliciting, developing, and maintaining social catering accounts through networking, telephone, personal sales calls, trade shows, and on-site entertainment. Responsible for achieving sales production goals Organize and schedule direct sales efforts via phone, email, and in-person; average of 5 prospecting efforts per day are expected (25 per week). Accurately maintain and build a database of clients in property CRM (salesforce/Delphi or other as pms systems evolve). Responsible for the overall accuracy of the database. Responsible for development of BEOs for each event with accurate billing post-event, with production of documents by Sales Coordinator. The position requires mandatory attendance at scheduled site inspections, event kick-off, and hand-off to F&B team once everything is detailed out. Finalize the requirements of catering events while maximizing revenue potential through up-selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. Find solutions to the inevitable challenges and glitches that arise while groups are on the property and keep Executive Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. Maintain knowledge of hotel facilities, capacities, and dimensions of meeting space and basic operational needs of all operating departments. Make timely and impromptu decisions, which balance the client's needs with the financial, safety and staffing goals of the hotel. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Menu Tastings, and Planning Site Visits. Identify new markets and business opportunities in the local community to develop relationships and drive sales. Demonstrates professional and confident communication skills with clients and staff. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. Implements all sales action plans related to market areas as outlined in the marketing plan. Executes and supports the operational aspects of business booked (e.g., generating a proposal, writing contract, customer correspondence). Provide the highest quality of service to the customer at all times. Develops relationships within the community to strengthen and expand customer base for sales opportunities. Closely following up on all business leads within a 24-hour response timeline to clients. Perform other duties as directed, developed, or assigned.
Job Description Please note that this is not an exhaustive list of everything that needs to be done Within this, the key responsibilities for this position are: Evaluate and initiate opportunities for developing new sources of business by actively prospecting and soliciting, developing, and maintaining social catering accounts through networking, telephone, personal sales calls, trade shows, and on-site entertainment. Responsible for achieving sales production goals Organize and schedule direct sales efforts via phone, email, and in-person; average of 5 prospecting efforts per day are expected (25 per week). Accurately maintain and build a database of clients in property CRM (salesforce/Delphi or other as pms systems evolve). Responsible for the overall accuracy of the database. Responsible for development of BEOs for each event with accurate billing post-event, with production of documents by Sales Coordinator. The position requires mandatory attendance at scheduled site inspections, event kick-off, and hand-off to F&B team once everything is detailed out. Finalize the requirements of catering events while maximizing revenue potential through up-selling and ensuring effective communication both written (Resumes, BEO, Daily Reports) and personal contact with all departments for the success of the event. Ensure accuracy of Banquet Checks and provide bill review on completion of program or event. Find solutions to the inevitable challenges and glitches that arise while groups are on the property and keep Executive Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. Maintain knowledge of hotel facilities, capacities, and dimensions of meeting space and basic operational needs of all operating departments. Make timely and impromptu decisions, which balance the client's needs with the financial, safety and staffing goals of the hotel. Plan and/or attend and/or participate in meetings with hotel staff and clients, including but not exclusive to Morning Operations Briefing, Morning CS Briefing, Resume Meeting, Banquet Event Order Meeting, Sales Meeting, Pre-Convention Meetings, Menu Tastings, and Planning Site Visits. Identify new markets and business opportunities in the local community to develop relationships and drive sales. Demonstrates professional and confident communication skills with clients and staff. Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. Implements all sales action plans related to market areas as outlined in the marketing plan. Executes and supports the operational aspects of business booked (e.g., generating a proposal, writing contract, customer correspondence). Provide the highest quality of service to the customer at all times. Develops relationships within the community to strengthen and expand customer base for sales opportunities. Closely following up on all business leads within a 24-hour response timeline to clients. Perform other duties as directed, developed, or assigned.
Campus Dining and Shops
Buffalo, New York
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job title Director of Catering and Concessions Reports to Director of Operations Department Three Pillars Catering & Concessions FLSA Status Full-Time, Exempt Executive Position Summary The Director of Catering and Concessions is responsible for the overall planning and direction of the catering and events department which includes multi-unit management and off-site catering operations. This position has direct oversight of the both the front and back of house (kitchen) catering teams, sales management team, provides high profile club dining services, and other various catering events for high profile clients. This position leads the strategic vision for the department and oversees a large team of both management level and hourly food service catering positions. They are responsible to execute events at varying levels of service and ensure client satisfaction is met. Examples may include drop off events to full-scale high-profile receptions and intimate dinner services. Expected Hours of Work This is a full time exempt salaried position in which averages approximately 45-50 hours per week. Off season may require less hours. Essential Functions Direct oversight of the management team and execution of all catering and events requested by clients. Oversees client outreach from the sales team and is directly involved in development of client relationships. Responsible to create yearly department budgets, manage and meet budgetary guidelines, driving positive change to meet or exceed revenue goals. Focus on guest/client service and gathering feedback from clients. Ensuring clients are responded to promptly and ensuring their comments, suggestions, and complaints are received appropriately and addressed timely. Leads the team including culinary operations to develop menus and meet clients needs. Oversight of menu coordination, food cost management, as well as purchasing, ordering, and inventory of all food & beverage events. Stays abreast of trends within the industry, attends trade shows, and makes recommendations and evaluations of the department on a regular basis. Complies with all legal requirements and certifications including but not limited to ServSafe, TIPS, NYS Liquor License regulations including safe serving practices, and the New York State Department of Health regulations for HACCP and Food Safety. Ensures accounting functions including contracts, billing, invoices and payroll are completed timely and that stringent inventory and security controls are in place following company standards. Day to day personnel management and oversight including relationship and team building, mentorship, training and development programs, supervision, conflict management, counseling and disciplinary procedures as required following company policies and procedures. Manages Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies, legal requirements and collective bargaining agreements. Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service. Job duties and assignments may vary due to needs of business. Education and Training Associate's Degree or higher in food service or related field preferred. ServSafe Certification TIPS Certification (willing to become a TIPS Certified Trainer) Desired Qualifications Minimum 5 years food and beverage management experience in a high volume, diverse catering establishment, preferably college or high-end resort. Exemplary customer service skills. Effective oral and written communication and organizational skills. Ability to multi-task in a fast-paced, high volume environment. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Be able to work a minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Valid driver's license. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification Must have or be willing to obtain DOT (Department of Transportation - Health Screening to Drive a Box Truck), Driver Authorization by Company policy required TIPS certification Serv Safe certification Travel Required for offsite events frequently, trade shows as needed Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Tradewinds Island Resort
Saint Petersburg, Florida
Compensation Type: Hourly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Discover more sun and more fun! Escape to a tropical beachfront paradise complete with everything you need for the perfect getaway, including delicious dining, beachfront bars, relaxing comforts, and endless activities. Here you'll stay at one, play at two - with two connecting resorts right on the soft white sands of St. Pete Beach. Whether you're looking for family fun, a romantic retreat, a group getaway, or anything in between, it's all here at TradeWinds Island Resorts. Overview: $500 signing-bonus after 4 months of service! Follow your passion all the way to paradise at TradeWinds Island Resort , a Tampa Bay Times Top Workplace for seven years in a row! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach, a Top-Ranked US Beach. Group Reservations Agents at TradeWinds are responsible for coordinating all of the reservations needs for Guests who are enjoying our resort as a member of a specific group ( i.e.; Small Corporate Groups, Family Reunion, Weddings). Responsibilities also include managing their group blocks, establishing a working relationship with the group contacts, and maintaining a cooperative relationship with Sales, Convention Services/Catering, Accounting and Front Desk. Responsibilities: Resort reservations experience is strongly preferred, especially in a group house Call-center experience Demonstrated experience with organizational and Guest relations skills A pleasant and easy to understand telephone speaking voice Fast and accurate data entry skills Proven ability to multi-task and have a flexible work schedule Must have some knowledge of Word, Excel and Outlook Working knowledge of VERSA and/or Revinate Sales Hub (NAVIS) a plus but not necessary Qualifications: High School diploma or equivalent required. Experience in a hotel or a related field preferred. College course work in related field helpful. Please learn more about our beautiful beach resorts at .
Compensation Type: Hourly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Discover more sun and more fun! Escape to a tropical beachfront paradise complete with everything you need for the perfect getaway, including delicious dining, beachfront bars, relaxing comforts, and endless activities. Here you'll stay at one, play at two - with two connecting resorts right on the soft white sands of St. Pete Beach. Whether you're looking for family fun, a romantic retreat, a group getaway, or anything in between, it's all here at TradeWinds Island Resorts. Overview: $500 signing-bonus after 4 months of service! Follow your passion all the way to paradise at TradeWinds Island Resort , a Tampa Bay Times Top Workplace for seven years in a row! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach, a Top-Ranked US Beach. Group Reservations Agents at TradeWinds are responsible for coordinating all of the reservations needs for Guests who are enjoying our resort as a member of a specific group ( i.e.; Small Corporate Groups, Family Reunion, Weddings). Responsibilities also include managing their group blocks, establishing a working relationship with the group contacts, and maintaining a cooperative relationship with Sales, Convention Services/Catering, Accounting and Front Desk. Responsibilities: Resort reservations experience is strongly preferred, especially in a group house Call-center experience Demonstrated experience with organizational and Guest relations skills A pleasant and easy to understand telephone speaking voice Fast and accurate data entry skills Proven ability to multi-task and have a flexible work schedule Must have some knowledge of Word, Excel and Outlook Working knowledge of VERSA and/or Revinate Sales Hub (NAVIS) a plus but not necessary Qualifications: High School diploma or equivalent required. Experience in a hotel or a related field preferred. College course work in related field helpful. Please learn more about our beautiful beach resorts at .