Director of Catering Sales & Banquet Operations

Director Of Catering Sales & Banquet Operations

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.

The Harmonie Club is a special oasis in the heart of Manhattan for discerning members to enjoy dining, social events, athletic facilities, diverse programming, and camaraderie. We offer a workspace with complimentary coffee and wifi on weekdays and a historic clubhouse that features a beautiful oak-paneled dining room with gold-leaf ceiling and antique Caldwell chandeliers, timeless ballrooms for special events and corporate gatherings, and a welcoming atmosphere that many members enjoy as their home away from home.

Responsibilities

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Client Relationship Management : Develop and maintain trusted client / member relationships, understanding their needs to deliver exceptional service that secures repeat business and referrals.
• Event Planning and Coordination : Oversee all aspects of event planning, from menu & banquet operations, selection and logistical arrangements to staffing and event setup, ensuring seamless execution and adherence to Harmonie Club standards. Coordinate event details with the culinary, banquets and outlet teams to ensure successful events.
• Ensure overall guest satisfaction.
• Sales and Revenue Generation : Generate new business leads, negotiate contracts, and close catering sales for events. Upsell and cross-sell services to optimize revenue across all food & beverage outlets.
• Banquet Event Orders (BEOs) : Develop and manage BEOs and Resumes, ensuring accurate communication of event details to all departments involved.
• Financial Management : Create cost estimates, manage budgets, and coordinate billing with the accounting team. Ensure profitability while meeting client expectations and maintaining high standards.
• Vendor and Department Collaboration : Work closely with Culinary, Banquet, Operations, and Membership teams to ensure flawless event coordination. Manage relationships with third-party vendors and oversee load-in and event breakdown.
• Quality Assurance and Post-Event Follow-up : Conduct post-event evaluations and collect feedback to assess client satisfaction and enhance future event planning. Participate in daily and weekly meetings to report on event updates and client needs.
• Oversee all aspects of the daily operation of the hotels banquet operation.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his / her attention.
• Coordinate and monitor all phases of Loss Prevention in the banquet operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand and be able to prepare payroll.
• Be involved in and / or conduct departmental and training.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu / service with catering managers and banquet chef.
• Maintain-up-to-date details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains / hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Requisition liquor, etc. for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set-up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Conduct menu classes and line-ups for all functions.
• Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
• Control and maintain all service equipment. Write service requests as necessary.
• Ensure overall guest satisfaction.

Qualifications