Director of Director of Catering and Conference Services

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

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.

About the location:

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.

About the role
The Director of Catering and Conference Services will oversee all aspects of a profit and service driven Catering Sales Department.

What you will do

Main Duties/Description:

1. To oversee all aspects of a profit and service driven Catering and Conference Services Department.

2. Supervision of the conference services, catering sales and administrative staff in their day-to-day roles. Including maintaining and monitoring the accuracy and effectiveness of all written communications. These include but are not limited to: Banquet Event Orders, Resumes, Daily Events Report, Golden Sales & Catering Input Standards, and Guest at Leisure Reports.

3. Review for accuracy and assign to the Conference Services Managers all booking turnovers from the Sales Department.

4. Prepare with analysis the Catering and Conference Services weekly 3-Month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget.

5. The ability to assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit.

6. Act as the liaison for all vendor/supplier related clients’ needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, and Off-site Locations etc.).

7. Complete periodic audits of the Account and Booking Data in Golden Sales & Catering to include but not exclusive to Conflict Report, Account Traces, Post Conference Reports.

8. Evaluate current sales practices and make recommendations to maximize the profitability of the Catering and Conference Services resources.

9. Oversee the quarterly administration and seek new ways to motivate and maximize revenues with the Catering and Conference Services Incentive plans.

10. Finalize the requirements of personally booked or assigned Catering and Conference Services 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.

11. Supervise the execution of banquet events. Review all function space with banquet manager and when necessary head house attendant. Ensure satisfaction of client at the outset of all events. Make timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel.

12. Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Commercial Director and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.

13. Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments.

14. 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.

15. Conduct performance evaluations and mentor Conference Service Managers, and Administrative Assistants to develop and prepare Managers and Staff for future promotion and possible transfer within Four Seasons. Facilitate and monitor training, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee.

16. Respond according to the crisis management plan to any resort emergency or safety situation.

17. Comply with Four Seasons standards for sales and marketing (commercial), while working harmoniously and professionally with co-workers and planning committee.

18. Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact.

19. Assist with all inquiries within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections.

20. Maintain an active and visible role in the local business and social community to generate new business, recruit future employees and managers, and support the public relations efforts of the resort.

21. Periodically host and ensure maximum effectiveness of Banquet Event Order Meetings, and Resume meetings.

22. Perform other tasks or projects as assigned by hotel management.

23. Proven interpersonal skills with a track record of successful client interactions.

24. Ability to work long and irregular hours, weekends, and evenings.

25. Able to negotiate, organize, delegate & work under pressure

26. Basic knowledge of audio-visual equipment, telecommunication technology etc.

27. Knowledge of Golden Sales & Catering Software.

Standard Duties:

1. To provide a friendly and professional service that always exceeds guests’ expectations.

2. To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

3. To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.

4. To report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.

5. To comply with local legislation as required.

6. To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.

7. To respond to any changes in the division as dictated by the needs of the industry, company or hotel.

8. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

9. Conduct and attend training sessions as outlined.

10. Perform other tasks or projects as assigned by the Director of Marketing or Assistant Director of Food & Beverage.

• Knowledge of Catering Sales operations, hygiene standards, and cost control procedures

• Strong leadership, organizational, and financial management skills.

• Excellent communication, interpersonal, and guest service skills

• Ability to work in a fast-paced environment and as part of a team

• Proficient in English (speaking, reading, writing); Arabic language is a plus
  

• and so much more!

Schedule & Hours:

• This is a full-time role