Catering Services Manager

Fort Lauderdale Hotel

Opening in Fall 2025, Omni Fort Lauderdale will provide South Florida with 120,000 square feet of event space, new food and beverage options, a Natural Spring inspired full-service spa and entertainment pedestrian plaza featuring high-end shopping, amphitheater, charter boat docking and beautiful promenade. The new iconic landmark offers unforgettable views of the Atlantic paired with unrivalled convenience and intelligently designed meeting spaces. The hotel will be directly connected to the Broward County Convention Center, immediately adjacent to Port Everglades cruise terminal and less than two miles from Fort Lauderdale Airport.

The Catering Services Manager is responsible for managing all aspects of local catering events once the file has been turned over by the Catering Sales Manager. To merchandise as skillfully as possible the hotel function space in order to maximize revenue potential for the hotel and to ensure that the customer has the best possible meeting experience.

Communicate event details to operating departments and customers in a timely and thorough manner following established procedures.
• Coordinate menu tastings with customers adhering to established procedures
• Participate in site inspections to assist Catering Sales Managers in selling process
• Effectively utilize existing hotel software systems to manage time, event details, and for communication
• Coordinate menus, room set ups, audio visual needs, parking, and other essential activities related to producing a successful event
• Achieve all revenue and Medallia goals as assigned by the Director of Catering and Convention Services.
• Must be knowledgeable about all hotel (and competitive set hotels) capabilities (front desk/reservations/room service/catering).
• Merchandise function space and attain maximum room rental wherever appropriate.
• Understand and follow all guidelines relating to catering merchandising, space release and "free sell" opportunities.
• Continuously refine product/concept offering.
• Achive involvement in industry-related activities.
• Achieve budgeted catering (food, beverage and room rental) revenue goals.
• Provide support and direction to Administrative staff

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with Omni rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Is fully aware of all corporate sponsored promotions.
• Develop and implement individual Quarterly and annual Action Plans (KRA's).
• Submit required reports on a timely basis.
• Maintain all accounts with current trace dates, accurate histories and all relevant information regarding activity.
• Participate in the ongoing forecasting process.
• Is current and abides by all sales office procedures and systems.
• Actively participate in sales and catering meetings.
• Promote a high quality company image by demonstrating professionalism to both clients and colleagues.
• Recommend improvement of facilities and services as needed.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Must have a sense of urgency and a willingness to complete everything as outlined in job description.

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs.
• Must be able to bend, stoop, squat and stretch to daily task.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.