Director of Events
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Director of Events

Four Seasons



Director of Events

À propos du poste

Basic Purpose

Oversee all aspects of a profit and service driven catering department while personally prospecting, selling, planning and servicing corporate and social business.

Essential Functions

Supervision and overall responsibility of the Catering function including maintaining and monitoring the accuracy and effectiveness of all written communication from Catering Manager and Catering Administrative Assistants. These procedures include but are not limited to: Menu and Event Proposals, Contracts, Banquet Event Orders, Catering Resumes, Daily Events Report, and Delphi Input Standards. (25%) Actively prospect and solicit, develop, and maintain local corporate catering accounts through telephone, personal sales calls, trade shows, and on-site entertainment. (10%) Finalize the requirements of personally booked catering events 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. (25%) 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. (5%) Find solutions to the inevitable challenges and glitches that arise while groups are on property and keep Director of Catering and Conference Services and Planning Committee promptly and fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate. (5%) Maintain knowledge of hotel facilities, capacities and dimensions of meeting space and basic operational needs of all operating departments. (3%) Make timely and impromptu decisions, which balance client’s needs with the financial, safety and staffing goals of the hotel. (3%) 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, Menu Tastings and Planning Site Visits. (8%) Conduct performance evaluations and mentor for Assistant Director of Catering, Catering Sales Managers and Administrative Assistant. In addition, recommend the hiring, terminating, or disciplining of any Catering or Conference Services employee. (5%) Respond according to the crisis management plan to any resort emergency or safety situation. (1%) Comply with Four Seasons standards for sales and marketing, while working harmoniously and professionally with co-workers and Planning Committee. (5%) Comply with Four Seasons Category One and Two Work Rules and Standards of Conduct as set forth in EmPact. (5%)

Non Essential Functions

Assist with all inquires within the sales, marketing and catering department, including assistance with high telephone volume and walk-in site inspections. Maintain an understanding of Conference Services and when required assume an active role. Facilitate and monitor training of new Catering Managers and Administrative Assistants. Act as the liaison for all vendor/supplier related clients needs, (i.e. Audio Visual, Florists, Entertainment, Transportation, DMC, Off-site Locations etc) Contribute to the preparation and analysis of the catering and conference services weekly 3-month financial forecast, month end financial summaries, and contribute to the annual Marketing Plan and Budget. 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. Periodically host and ensure maximum effectiveness of Banquet Event Order Meetings, and Resume meetings. Perform other tasks or projects as assigned by hotel management.

  • Staff facilities that includes internet café, restaurant styled staff dining with wide selection of cuisines
  • Uniforms and scheduled transport
  • Opportunity for promotion or transfers to other Four Seasons Hotels and Resorts
  • Complimentary stay in more than 100 Four Seasons Hotels and Resorts around the world.
Job Requirements


College education preferred


6 Years experience as a Catering or Conference Services Manager in a full service resort or hotel, 3 of which at the Assistant Director level (or higher) handling weddings and the social market.

Skills & Abilities

  • Excellent reading, writing & oral proficiency in the English language
  • Proven interpersonal skills with a track record of successful client interactions.
  • Coaching and People Development Skills
  • Good organizational skills.
  • Attention to detail.
  • Ability to multitask
  • Ability to work long and irregular hours, weekends, and evenings.
  • Able to negotiate, organize, delegate & work under pressure
  • Basic knowledge of audio-visual equipment, internet, telecommunication technology – helpful.
  • Knowledge of Delphi Sales and Catering Software
  • Computer literacy to include MS Word, Excel, and ability to use e-mail and the Internet.
  • High level of creativity with food and beverage menu proposals


Director of Events

Les Seychelles

Temps plein, Indéfini

Date de début du contrat:

Date d'entrée en fonction (au plus tard):

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