Marriott International Incorporated
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Franchised Director of Catering
at Marriott International Incorporated
Job Number 190012S8
Job Category Food and Beverage & Culinary
Location Dallas Marriott Las Colinas, 223 West Las Colinas Blvd., Irving, Texas, United States VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Position Type Management
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Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
Please apply via email at: email@example.com
Additional Information: This hotel is owned and operated by an independent franchisee, Columbia Sussex Corporation. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.
The Dallas Marriott Las Colinas is currently seeking an experienced energetic individual for the position of Director of Events and Catering for our 364 room hotel in Irving, Texas.
Candidates must possess a minimum of 5 years experience in Local, Corporate, and Social Markets required for our property. A demonstrated record of success is required with an emphasis on guest satisfaction and meeting sales goals. Candidate must possess excellent communication and interpersonal skills.
We offer competitive salary, medical, dental, and life insurance, short term and long term disability, 401(k) and travel benefits.
Job Type: Full-time
Catering Sales: 5 years (Required)
Professional verbal and written communication skills - Must be organized and detail oriented - Requires the ability to be flexible and adapt to change - Coordinate with members/clients regarding inquires for hosting events - Gives tours of the facilities and discusses booking logistics, room options and menus with potential clients - Meets weekly with the Food and Beverage department to review upcoming events and parties, (BEO-Banquet Event orders) meeting; informs all necessary departments of any updates or changes - Cultivate strong client relationships/partnerships, ensuring client satisfaction - Coordinate with the Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends and member/client needs - Create and review annual budget; communicates directly with the Hotel’s Controller on budget issues and/or inconsistencies - Collaborates with the General Manager in hiring, firing, directing, training and supervising all direct subordinates in the performance of their duties in accordance with Columbia Sussex performance standards - Works with the General Manager in the preparation of performance objectives and evaluation of the service staff - Knowledge, skills and abilities to perform proper table service, event set-up, table sizes and capacities, proper table settings for daytime and evening events; experience in fine dining etiquette - Facilitates the recruitment of the Catering and Events Apprenticeship program; Establishes the mentor/mentee relationship
This company is an equal opportunity employer.