Catering Manager

Omni PGA Frisco Resort is now hiring a Catering Manager for our 127,000 square feet of meeting and event space; and our extensive range of flexible indoor and outdoor meeting, event and naturally lit pre-function spaces. Our indoor spaces feature custom-designed carpets and light fixtures inspired by golf and the local landscape, while our outdoor spaces are separated from each other to create private events, with all those spaces showcasing spectacular golf views. Whether it's an elegant celebration in our 23,000 square-foot grand ballroom or a more intimate event in the 5,000 square-foot pavilion with a seamlessly integrated adjoining patio and event lawn, our catering services team attends to every detail with expert care and personalized service.

The Catering Manager will facilitate all aspects of the event including, but not limited to tour, contract, plan, organize and service social and corporate catering functions for the resort and ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group, VIP needs, amenities, and assisting in completion of BEO's and group resumes.

Proactively sell and service social and corporate catering bookings with a focus on upselling food and beverage. Plan and coordinate all details with each client.
• Services events turned over by Director of Catering and Associate Director of Catering
• Prepares and reviews catering contract for accuracy
• Checks function diary to ensure proper space has been assigned
• Coordinate all aspects of an event as assigned by the Director of Catering to include but not limited to: food and beverage requirements, timing of events, audio-visual requirements, special attention to guests, room type allocation, rooming list, amenities, function room set up, group transportation, type of check in, special meal requests, arrival/departure manifests, luggage storage, complimentary rooms, billing instructions, authorized signatures, room deliveries, telephone and internet requirements, box storage and delivery, power requirements, group hospitality/office/registration desk requirements, business center requirements, key requirements, expected food and beverage outlet usage, entertainment, leisure activities, decor (to include floral) requirements.
• Adhere to all Catering Department and resort standard operating procedures.
• Responsible for prompt handling (within the business day) of inquiry calls and monitoring the efficient flow of paperwork relative to confirming function details to the client
• Maximize revenues for the hotel through up-selling techniques
• Creates estimate for accounting of expenditures; ensures all deposits are collected according to deposit schedule in contract\
• Be aware of departmental operating budget and up sell at every possible opportunity.
• Partner with the culinary team to create menus designed to fit client's needs as well as maximize food and beverage revenues.
• Recommend appropriate "in-house" and/or preferred vendors for group related services to drive hotel revenue.
• Prepare resumes for each group and review details at weekly resume meeting.
  
• Create Banquet Event Orders (BEOs) to review with the client.
• Prepare and Distribute BEOs according to the distribution schedule, which includes all food and beverage and event requirements to be reviewed with the Banquets, Banquet Setup and Culinary Departments in daily BEO meeting.
  
• Conduct resort site inspection tours.
• Maintain close client contact with effective communication to ensure guest satisfaction and establish closer working relations with repeat clients.
• During event, personally ensure that all planned specifications are followed and correct where necessary.
• Conduct pre- and post-conference meetings when it is agreeable with the client.
• On conclusion of event, review final bill and evaluation with meeting planner/client
• Proactively achieve consistently high Medallia scores through establishing a good rapport with the client, preparation work having been done accurately and being visible during the conference to ensure the client's expectations have been met.
• Attends required meetings including Stand-Up Meeting, BEO Meeting, Resume Meeting and Department Staff Meetings.
• Other duties as assigned by Director of Catering.

• Flexible work hours to include weekend and holidays in order to meet the demands of a 24-hour operation
• Excellent communication skills in all aspects: verbal, written and non-verbal
• Bachelor's Degree in Hotel Restaurant Management or related field preferred.
• Must have a minimum of 3-5 years' experience in catering sales, or conference services, preferably as a manager in a luxury hotel property
• Appropriate, professional appearance and presentation
• Strong computer knowledge, with technical ability and/or aptitude to fully use Microsoft Word, Delphi, Excel, Outlook, and other management systems.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.