Marriott Chicago O'Hare

Essential Duties & Responsibilities:

• Lead and oversee the hotel’s Catering and Event Management functions, ensuring a high level of service from initial planning through event execution.
• Develop and implement strategies to achieve or exceed catering revenue, food and beverage, and event-related financial goals.
• Actively solicit and develop catering business, including corporate meetings, social events, weddings, galas, association events, and other group functions.
• Respond to catering inquiries, conduct site tours, prepare proposals, negotiate agreements, and close business in accordance with hotel guidelines.
• Build and maintain strong relationships with clients, meeting planners, vendors, and community partners.
• Oversee the planning and coordination of events to ensure all client expectations and contractual requirements are clearly communicated and executed.
• Review and approve event documentation, including Banquet Event Orders (BEOs), resumes, diagrams, menus, timelines, and other event specifications.
• Conduct and participate in BEO meetings, pre-convention meetings, site inspections, tastings, and other event-related meetings.
• Partner closely with Banquets, Culinary, Sales, Front Office, Housekeeping, Engineering, and other departments to ensure successful event execution.
• Monitor function space utilization and identify opportunities to maximize revenue through effective space management and upselling.
• Ensure catering menus, pricing, packages, and offerings remain competitive and support the hotel’s revenue objectives.
• Forecast catering revenues, monitor pace and production, and provide accurate reports to hotel leadership.
• Participate in budgeting, forecasting, and annual business planning for the Catering and Events department.
• Monitor departmental expenses and productivity while maintaining established service standards.
• Recruit, train, coach, develop, and evaluate Catering and Event Management team members.
• Establish clear performance expectations and hold team members accountable for achieving departmental and individual goals.
• Conduct regular team meetings and provide ongoing communication regarding hotel priorities, events, revenue goals, and operational needs.
• Handle client concerns and service recovery promptly and professionally.
• Ensure deposits, guarantees, billing information, contractual requirements, and event changes are accurately documented and communicated.
• Maintain knowledge of current hospitality, catering, wedding, meeting, and event trends.
• Ensure compliance with hotel policies, Marriott brand standards, applicable laws, safety requirements, and food and beverage regulations.
• Serve as Manager on Duty or assist with hotel operations as needed.
• Perform other duties and responsibilities as assigned by hotel leadership.

Qualifications:

• Minimum of 3–5 years of progressive catering, event management, hotel sales, or related hospitality experience.
• Previous leadership or management experience strongly preferred.
• Full-service hotel or convention hotel experience preferred.
• Marriott experience preferred.
• Strong knowledge of catering sales, event planning, banquet operations, food and beverage, and hotel operations.
• Demonstrated ability to develop client relationships, negotiate agreements, and achieve revenue goals.
• Strong leadership, organization, communication, and problem-solving skills.
• Ability to manage multiple events, deadlines, and priorities in a fast-paced hotel environment.
• Strong attention to detail and ability to communicate event requirements accurately across multiple departments.
• Proficiency with Microsoft Office and hotel sales/catering systems. Experience with Marriott systems and event management platforms is preferred.
• Ability to maintain professionalism and confidentiality when handling guest, associate, and business information.

Availability:

• Must be available to work days, evenings, weekends, and holidays.