Hotel Catering Manager Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing

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Objective:   Seek the Position of Hotel Catering Manager

SUMMARY:   Highly knowledgeable, skillful and resourceful Catering Manager with great experience in meeting booking goals assigned for group rooms, catering/banquet revenues and coordinating all faucets of groups assigned; working closely with hotel sales, banquet teams and GM to insure timely booking, coordination, communication and execution of group requirements.

Summary of Qualifications

  • More than eight years experience selling to a variety of market    segments.
  • Excellent ability to ask for business, close sales, and    consistently book repeat business.
  • Consistently make cold calls.
  • Uncommon ability to aggressively pursue new accounts on a    weekly basis.
  • Exceptional clear, concise written and verbal communication    skills.
  • Profound ability to sell concepts and ideas to management,    peers, and employees.
  • In-depth ability to track record promoting an atmosphere of    teamwork.
  • Remarkable ability to use a "hands-on" approach to    management.
  • Huge experience in communicating, training, and managing    multi-lingual staffs.
  • Exceptional ability to instill a guest service attitude in all    employees.
  • Strong technical and excellent listening skills.
  • Excellent time management skills.
  • Strong organizational skills.
  • Considerable knowledge of computers and strong customer    service orientation and skills.
  • Proven ability to produce consistent profits.
  • Great creative problem solving skills and ability to quickly    evaluate alternatives and decide on a plan of action.

    Professional Experience

    Excellence Hotels & Towers, Minneapolis, MN
    2002 - Present

    Catering Manager
    • Proactively solicit for new business, qualify and respond to leads of 30 room nights and more in all market segments.
    • Manage all aspects of account (solicit, booking, detail- BEO's and coordinate).
    • Plan and implement all events for the department.
    • Supervise, train, and direct service staff.
    • Serve as clients' primary contact in planning catered events, including developing menus, transportation service, room decoration, procuring of rentals, and staffing.
    • Ensure that security, safety, and health standards are being adhered to.
    • Evaluate operations against the established goals and objectives of Dining Services and the mission of the hotel.

    Excellence Hotels & Towers, Minneapolis, MN
    2000 - 2002

    Assistant Catering Manager
    • Assisted in developing and managing annual catering budget.
    • Performed hiring, staff training and development, scheduling and payroll.
    • Collaborated with culinary staff in special event menu planning and actively involved in planning and development of new catering business.
    • Ensured compliance with all Hotel, departmental and governmental regulatory agency rules, regulations and policies.
    • Facilitated and participated in other related department projects and Hotel events as applicable.
    • Supported the mission of the Hotel and the department while assisting in developing positive customer relations.
    • Planned, organized, and managed catered events for staff and guests of the Hotel, to assure quality, timeliness, and the highest level of presentation.
    • Demonstrated financial accountability in pre-costing menus and services, to ensure proper and competitive market pricing.
    • Worked with executive chefs to develop menus and programs that ensured the latest in menu trends and customer satisfaction.
    • Maintained monthly budgets and performance tracking and assisted in developing the department's annual budget.

    Excellence Hotels & Towers, Minneapolis, MN
    1998 - 2000

    Catering Supervisor
    • Monitored the status of current day's assigned events.
    • Ensured that all necessary product and equipment were on hand.
    • Organized assigned staff to ensure function(s) was on schedule.
    • Supervised production, set-up, service and presentation to ensure quality standards were met and events were on track.
    • Supervised break down and clean-up.
    • Enforced staff uniform policy and ensured all staff maintained a clean and professional appearance.
    • Participated in all aspects of the function as needed (preparation, set-up, service, clean-up).
    • Made deliveries as needed.
    • Drove catering vehicles when necessary.
    • Planned ahead for upcoming events- ordered food and supplies in a timely manner, compiled equipment lists and when practical assigned and oversaw room set-ups in advance
    • Monitored waste and utilization of leftovers.
    • Maintained accurate production and service records.
    • Assigned vehicles as required for off-site catering.
    • Trained and scheduled full time staff.


    Bachelor of Science Degree in Hospitality Management
    University of New York (1998)

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