Davidson Hotels & Resorts

Property Description

The Westin San Francisco Airport is a renowned hotel located in the heart of the San Francisco Bay Area, offering exciting career opportunities for job applicants who are passionate about providing exceptional guest service in a dynamic hospitality environment. As part of the prestigious Westin brand, known for its commitment to wellness, innovation, and sustainability, employees at the Westin San Francisco Airport can expect to work in a modern and upscale setting with state-of-the-art facilities and amenities. The hotel offers a wide range of employment opportunities, including guest services, food and beverage, event planning, and more, providing a diverse and fulfilling career path. The Westin San Francisco Airport is dedicated to creating a supportive and inclusive work environment that fosters personal and professional growth, encourages teamwork and collaboration, and values diversity and inclusion. Employees can expect to be part of a team that delivers exceptional guest experiences while upholding the Westin's core values of well-being, integrity, and excellence. Joining the team at the Westin San Francisco Airport presents a unique opportunity to be part of a renowned hotel brand that offers a rewarding and fulfilling career in the hospitality industry.

Overview

A Director of Catering oversees all aspects of catering and event operations, ensuring exceptional service, profitability, and customer satisfaction. This senior-level role involves a mix of sales, management, and strategic planning, and is common in hotels, event venues, and private clubs.

Responsibilities

A Director of Catering oversees all aspects of catering and event operations, ensuring exceptional service, profitability, and customer satisfaction. This senior-level role involves a mix of sales, management, and strategic planning, and is common in hotels, event venues, and private clubs.

Qualifications

Key qualifications and skills

• Experience: A minimum of 3 to 5 years of experience in catering sales and management is typically required, often within a hotel or multi-unit environment.
• Education: A bachelor's degree in Hospitality Management or a related field is often preferred, but significant experience can be substituted.
• Leadership: Strong leadership, team-building, and communication skills are essential to manage and motivate staff effectively.
• Client relations: Excellent customer service, interpersonal, and negotiation skills are necessary to build and maintain strong client relationships.
• Business acumen: A solid understanding of sales, budgeting, forecasting, and profitability is vital for success.
• Adaptability: The ability to stay calm under pressure, solve problems, and handle unexpected issues is crucial in the fast-paced event environment.
• Attention to detail: Meticulous attention to detail is required to ensure that every aspect of an event is executed flawlessly.
• Technical skills: Proficiency with event management software, point-of-sale (POS) systems, and the Microsoft Office Suite is often needed.

Competencies:

• STRATEGIC SKILLS: Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.
• OPERATING SKILLS: Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.
• COURAGE: Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talented individuals, and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans, gives regular feedback on progress towards goals, and makes changes accordingly. Will let people know where they stand, and can take negative action when needed.
• ENERGY AND DRIVE: Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.
• PERSONAL AND INTERPERSONAL SKILLS: Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.
• KNOWLEDGE/SKILLS: Excellent knowledge of the catering customer segments. Excellent personal management skills; time management, meeting deadlines, effective communication and presentations skills. Excellent understanding of total hotel revenue management concepts, processes, and systems. Understands both Brand strategies and cultures. In depth working knowledge of culinary, banquet and audio-visual departments.

Physical Requirements:

• SITTING: Frequently. Standard office furniture, padded swivel chair.
• STANDING/WALKING: Frequently. Tours of banquet space, office errands.
• CROUCHING (BEND AT KNEES): Occasionally. Lifting luggage, boxes, sales materials, lower file drawers.
• KNEELING/CRAWLING: Rarely. Inspecting rooms.
• STOOPING (BEND AT WAIST): Occasionally. Picking up debris.
• TWISTING (KNEES/WAIST/NECK): Occasionally. Tours of hotel, conversing in person or by telephone.
• CLIMBING: Occasionally. Stairs, step stool.
• BALANCING: Rarely.
• LEG/FOOT USE: Rarely.
• REACHING (OVERHEAD/EXTENSION): Occasionally. Retrieving storage items, handshakes, dish ups and room set up.
• HANDLING/GRASPING: Frequently. Office supplies, handshakes, opening doors, silver and linen.
• FINGERING/FEELING: Occasionally. Paperwork, keyboard, PC.
• PUSHING/PULLING: Occasionally. Average weight: 20 lbs.; maximum weight: 50 lbs. Boxes of collateral, props, banquet equipment.
• LIFTING/CARRYING: Occasionally. Average weight: 20 lbs.; maximum weight: 50 lbs. Boxes of collateral, props, banquet equipment.
• OTHER PHYSICAL DEMANDS: Rarely.

Use of Senses:

• TALKING IN PERSON: Constantly. Guests, public and employees.
• TALKING ON TELEPHONE: Constantly. Guests, public and employees.
• OTHER SPEECH REQUIREMENTS: Occasionally. Public speaking.
• HEARING IN PERSON: Constantly. Guests, public and employees.
• HEARING ON TELEPHONE: Constantly. Guests, public and employees.
• OTHER HEARING REQUIREMENTS: Rarely.
• NEAR VISION: Frequently. Corrected to 20/40; personal contact, PC, paperwork.
• FAR VISION: Occasionally. Corrected to 20/40; property tours, lighting levels.
• DEPTH PERCEPTION: Occasionally. Walking property, lighting levels, buffet presentation, handshakes.
• COLOR VISION: Occasionally. Room presentation, buffet presentation.
• FULL FIELD VISION: Occasionally. Tours of hotel, view banquet set-ups.
• SMELL: Rarely. Detect potential hazards and odors, food quality.
• TASTE: Occasionally. Food quality, wines.

Mental Requirements:

• INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people, interaction with varied groups of individuals, differing educational levels, various needs and demands, food and beverage needs.
• DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice, contracts within 48 hours, reports on various timeliness, work late evenings, weekends, return phone calls within 4 hours, guarantees called for a 72-hour mark.
• FLEXIBILITY: Constantly. Varied hours, multiple priorities, changing priorities, must be able to adjust to guest/client demands.
• PACE: Frequently. Dictated by guest demands and needs, seasonal demands.
• HIGHLY REPETITIVE WORK: Frequently. Menu proposals, BEO’s, file maintenance.
• ATTENTION TO DETAIL: Frequently. BEO, group worksheets/blocks, meal limits, follow-through on contract items.
• OTHER PSYCHOLOGICAL DEMANDS: Frequently. Varied work schedule, banquet controls, large yearly banquet events.

Environmental Setting:

• SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Adhere to safety standards and procedures; closed toed shoes, safety training, CPR, basic first aid, proper lifting techniques, evacuation drills.
• EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, and NOISE): Occasionally. High heat in kitchens.
• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Occasionally. Carts, heating elements, AV equipment, hand tools, kitchen equipment, copy machine, PC, tables, chairs.

Salary Range

USD $125,000.00 - USD $125,000.00 /Yr.