Director of Catering & Event Operations

Director of Catering & Event Operations is responsible for coordinating, supervising and directing all aspects of the hotel’s banquet operations, while maintaining a profitable operation and high quality products and service levels. • Event Planning and Coordination: Oversee all aspects of event planning, from menu & banquet operations, selection and logistical arrangements to staffing and event setup, ensuring seamless execution and adherence to Harmonie Club standards. • Be involved in and/or conduct departmental and training • Coordinate all banquet related food and beverage requirements with the appropriate departments. • Conduct ongoing training of captains/hourly employees to maintain standards of service. • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.

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