Assistant Director of Catering

3 weeks ago

Riyadh, Saudi Arabia Four Seasons Hotels and Resorts Full time

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company's guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and on the people we employ and serve around the world.

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture. It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” – Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts.

Career Opportunity

The deeply instilled Four Seasons culture is personified by its employees, people who share a single focus and are inspired to provide exceptional service. Be part of a cohesive team with opportunities to build a successful career with global potential.

About Four Seasons Hotel Riyadh:

Call one of Saudi Arabia’s most prestigious addresses home. Share a leisurely brunch with important guests and host memorable meetings in our cosmopolitan oasis. Inside the soaring Kingdom Centre tower, you’ll be met with exceptional views and contemporary cuisine along with Arabic hospitality, elevated with Four Seasons highly personalized service.

Assistant Director of Catering

Four Seasons Hotel Riyadh at Kingdom Centre is looking for Saudi Nationals.

To raise efficiency and effectiveness of the day-to-day operation of the Catering Department while personally prospecting, selling, planning, and servicing corporate and social business while maintaining FS standards and maximizing revenue/profit potential. In the absence of the Director of Catering, assume full responsibility for the operation of the Catering Department.

Functions:

Day to day supervision of the Catering function. Including maintaining and monitoring the accuracy and effectiveness of all written communication from Catering Manager and Catering Administrative Assistants. These procedures include but are not limited to: Menu and Event Proposals, Contracts, Banquet Event Orders, Catering Resumes, Daily Events Report, and Delphi Input Standards. Participate in the preparation and analysis of the Catering weekly financial forecast, pace reports, monthly production recap, and contribute to the Annual Marketing Plan and Budget as required. Actively prospect, handle inquiries, develop new business and maintain a portfolio of current ‘traced’ accounts to ensure a full pipeline and ultimately exceed Catering revenue targets. Finalize the requirements of personally produced bookings 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. Supervise the execution of banquet events and ensure client satisfaction at the outset of all events. Review all function space with appropriate banquet staff prior to event and find solutions to the inevitable challenges and glitches that arise while events are on property. Act as the liaison for all vendor/supplier related clients needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, Off-site Locations etc). 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 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, Bi-Monthly Board of Operations, planning visits and menu tastings. Keep Director of Catering and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate Assist with all inquires within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections. In conjunction with the Director, prepare, and at times conduct performance evaluations and mentor for Catering Managers and Administrative Assistants. In addition, recommend the hiring, terminating, or disciplining of any Catering employee.

Qualifications & Experience

Luxury Catering senior leadership experience required. Proven track record in prospecting for new business and savvy at closing the deal. Excellent reading, writing & oral proficiency in the English Language. Proven interpersonal skills with a track record of successful client interactions. Attention to detail. Ability to work long and irregular hours, weekends, and evenings. Must be able to build, develop and maintain a cohesive team.  Strong ability to prioritize, organize, and manage competing priorities. Possess well-developed leadership and problem solving skills. Excellent reading, writing, and oral proficiency in the English language. Knowledge of revenue and client management systems strong preferred

We look forward to receiving your application

Learn more about what it is like to work at Four Seasons, visit us:

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