Catering Director Resume Example

Catering Director · Grand Hyatt Orlando

Orlando, FL · 2018 - Present

• Increased catering revenue by an average of 18% year-over-year, exceeding targets by $1.5M annually through strategic sales initiatives and enhanced menu offerings.
• Managed and mentored a team of 25+ catering professionals, improving team efficiency by 20% and reducing staff turnover by 15% through comprehensive training programs.
• Oversaw the successful execution of 200+ events annually, ranging from intimate gatherings to large conventions for 2,000+ guests, achieving a 97% client satisfaction rate.
• Developed and implemented new operational protocols that reduced food waste by 10% and streamlined inventory management, resulting in a 5% reduction in COGS.
• Negotiated contracts with vendors, securing favorable terms that saved the department over $100,000 annually without compromising quality.

Senior Catering Manager · Rosen Shingle Creek

Orlando, FL · 2015 - 2018

• Managed a portfolio of 75+ corporate and social events per year, consistently achieving sales goals by 110% and generating over $3M in annual revenue.
• Led a team of 10 catering managers and coordinators, providing ongoing coaching and performance feedback that resulted in a 30% increase in team-generated leads.
• Collaborated with culinary and banquet teams to design custom menus and event layouts, enhancing guest experience and increasing repeat business by 25%.
• Implemented a new client feedback system that gathered critical insights, leading to a 10% improvement in service delivery and event execution.
• Spearheaded a marketing campaign for off-site catering services, expanding market reach and increasing off-premise bookings by 40%.

Catering Sales Manager · The Alfond Inn at Rollins

Winter Park, FL · 2013 - 2015

• Prospected and closed catering contracts for weddings, social events, and corporate functions, contributing to a 15% increase in catering department bookings.
• Managed client accounts from initial inquiry through event execution, ensuring all details were meticulously planned and client expectations were exceeded.
• Achieved an average upsell rate of 20% by effectively presenting premium menu options and additional services to clients.
• Developed comprehensive event proposals and contracts, improving clarity and efficiency in the sales process.
• Assisted in the training of new catering sales associates, sharing best practices and contributing to a cohesive sales team.

Bachelor of Science in Hospitality Management · University of Central Florida

Orlando, FL · 2009 - 2013

• Graduated Magna Cum Laude, GPA: 3.8/4.0
• Recipient of the Dean's Scholarship for academic excellence
• President, Hospitality Management Student Association

Director of Catering Sales & Operations · Levy Restaurants (McCormick Place Managed Services)

Chicago, IL · 2018 - Present

• Increased annual catering revenue by 25% to over $15M within three years, securing new high-profile convention contracts.
• Directed a team of 45+ catering professionals, improving operational efficiency by 15% through optimized scheduling and training programs.
• Orchestrated catering for events ranging from 500 to 20,000 attendees, consistently achieving 95%+ client satisfaction scores for complex multi-day conventions.
• Streamlined vendor management processes, reducing supply costs by 10% while maintaining premium product quality for all events.

Associate Director of Catering · Hyatt Regency Chicago

Chicago, IL · 2014 - 2018

• Managed catering sales and operations for 150+ corporate events and social functions annually, generating $8M+ in revenue.
• Supervised a team of 20 catering managers and event planners, overseeing event execution for up to 3,000 guests.
• Developed and implemented new menu strategies that led to a 10% increase in average check size for banquet events.
• Collaborated with culinary and banquet teams to ensure seamless service delivery and high guest satisfaction for all events.

Catering Sales Manager · Hilton Chicago

Chicago, IL · 2012 - 2014

• Managed a portfolio of corporate and social clients, achieving 120% of annual sales targets by generating over $3M in catering revenue.
• Coordinated all aspects of event planning from initial inquiry to post-event follow-up for 75+ events per year.
• Designed customized menus and event layouts, successfully upselling services and increasing average event profit by 8%.
• Trained junior staff on sales techniques, client relationship management, and event execution protocols.

Bachelor of Science in Hospitality Management · DePaul University

Chicago, IL · 2008 - 2012

• Graduated Magna Cum Laude, GPA: 3.8/4.0
• Recipient of the Dean's List for all semesters
• Completed capstone project on sustainable catering practices in urban environments