Position: Director of Catering
Location: DoubleTree by Hilton Lafayette, Louisiana
Reports To: Director of Sales & Marketing / General Manager

Position Summary

The Director of Catering is responsible for leading and managing all catering and event operations at the DoubleTree by Hilton Lafayette. This role will oversee banquet event planning, execution, and client relations while maximizing revenue opportunities and maintaining Hilton service standards. The Director will serve as the primary liaison between clients and hotel departments, ensuring seamless coordination and delivery of exceptional events, meetings, and social functions.

Key Responsibilities

Sales & Revenue Management

• Develop, negotiate, and close catering contracts to achieve and exceed revenue goals.

• Actively solicit and secure new catering business through networking, prospecting, and relationship-building.

• Work closely with the sales and revenue teams to maximize catering and banquet space utilization.

• Monitor market trends and competitor offerings to adjust sales strategies.

Event Planning & Execution

• Partner with clients to understand event requirements and create customized proposals.

• Ensure all details of catering contracts are communicated clearly to the banquet, culinary, and operations teams.

• Oversee banquet event orders (BEOs) and conduct pre- and post-event meetings with clients and staff.

• Ensure events are executed with excellence, meeting Hilton brand standards.

Leadership & Team Management

• Lead, train, and motivate the catering team to deliver outstanding service and meet revenue goals.

• Collaborate with the Banquet and Culinary departments to ensure seamless operations.

• Provide coaching and performance feedback to team members.

Guest Experience & Brand Standards

• Maintain strong client relationships by providing exceptional service before, during, and after events.

• Handle guest concerns and resolve issues promptly and professionally.

• Ensure all catering operations adhere to Hilton brand guidelines and health & safety standards.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

• Minimum 5 years of progressive experience in catering sales, conference services, or banquet management (Hilton brand or full-service hotel experience strongly preferred).

• Proven track record of achieving catering revenue goals.

• Strong leadership, organizational, and communication skills.

• Ability to multitask in a fast-paced environment and manage multiple events simultaneously.

• Proficiency in hotel sales systems (Delphi, CI/TY, or similar) and Microsoft Office Suite.

Physical Requirements

• Ability to work flexible hours, including evenings, weekends, and holidays as needed.

• Frequent standing, walking, and movement between meeting/event spaces.

• May occasionally lift up to 25 lbs.

Benefits

• Competitive salary and performance-based incentives.

• Health, dental, vision, and life insurance.

• Paid time off and Hilton Team Member travel program.

• Career growth and professional development opportunities within Hilton Hotels.