Director Of Catering & Conference Services

Director Of Catering & Conference Services

The Director Of Catering & Conference Services (DOCC) serves as a strategic and operational leader responsible for delivering exceptional group, wedding, and social events that reflect the legendary service, culture, and spirit of Aloha synonymous with Mauna Kea Resort. This role oversees all catering and conference services operations, guiding a high-performing team to flawlessly execute events while maximizing revenue, profitability, and guest satisfaction.

The DOCCS partners closely with Sales, Food & Beverage, Operations, and external stakeholders to bring each our customers vision to life through seamless logistics, and elevated experiences which are infused with Hawaiian culture. With a strong focus on financial stewardship, team development, and innovation, this role ensures every event meets the highest standards of quality, service, and authenticity.

Leadership & Team Development: Recruit, train, mentor, and develop Catering & Conference Services (CCS) team members, fostering a culture of accountability, collaboration, and continuous growth. Lead and inspire the CCS team through clear direction, performance coaching, and recognition, cultivating a positive and energetic workplace culture. Establish, maintain, and continuously improve departmental policies, procedures, and service standards to ensure consistency and excellence. Review, approve, and verify department payroll, ensuring accuracy and compliance.

Financial & Revenue Management: Develop and manage the annual banquet, catering revenue, operating, and travel & expense budgets in alignment with overall resort financial objectives. Review all vendor proposals, catering contracts, and financial details to ensure profitability, revenue optimization, and protection of the resort's financial interests. Prepare accurate monthly forecasts and reports to support budgeting, strategic planning, and performance tracking. Oversee departmental operating expenses, ensuring cost controls and adherence to budgetary guidelines.

Sales, Client Relations & Business Development: Assign group, wedding, and social catering events to CCS managers and coordinators to ensure seamless execution and balanced workloads. Engage directly with clients to secure bookings, develop customized menu proposals and contracts, and strategically upsell services to enhance the guest experience and drive incremental revenue. Proactively solicit and manage key annual accounts while building strong relationships within the local and destination markets. Conduct site inspections and host clients to showcase resort offerings and strengthen long-term partnerships.

Event Operations & Execution: Ensure flawless execution of all events by coordinating function space, food & beverage, décor, entertainment, and operational logistics in alignment with brand standards and client expectations. Approve and manage function space bookings during peak demand periods, maximizing utilization of all indoor and outdoor venues. Collaborate closely with operational departments to ensure clear communication, alignment, and exceptional event delivery. Lead resort-wide event and operations meetings to ensure alignment across departments and anticipate client needs.

Innovation, Compliance & Service Excellence: Develop and implement creative concepts for themed events, décor, menus, and entertainment to deliver distinctive and memorable experiences. Remain current on industry trends, particularly in food & beverage, events, and guest experience innovation. Maintain thorough knowledge of local liquor laws, county ordinances, and regulatory requirements to ensure full compliance. Oversee billing processes and ensure all accounts, including master accounts, are settled accurately and to the satisfaction of both the client and the resort. Address and resolve client concerns promptly and professionally, ensuring exceptional service recovery when needed. Perform additional duties as required to support departmental and resort objectives.

Working Conditions: Office environment and indoor/outdoor function spaces Exposure to varying weather conditions Frequent walking throughout the resort for event oversight and site inspections Travel between resort hotels Ability to travel inter-island and domestically

Work Schedule: Ability to work extended, irregular, and flexible hours Must be able to work in excess of 50 hours per week as business demands require

Equipment & Systems: Proficient with Microsoft Office (Word, Excel, PowerPoint, Outlook) Experience with Marriott catering systems (CI/TY) preferred Professional use of telephones and two-way radios

Mental & Physical Requirements: Strong organizational and prioritization skills Ability to perform under pressure, multitask, and manage time-sensitive priorities Ability to sit for extended periods and stand/walk the property for event oversight

Communication & Interpersonal Skills: Exceptional verbal and written communication skills Ability to present effectively to both small and large groups Skilled in training, coaching, and documentation (procedures, policies, manuals)

Strong negotiation and contract management capabilities Minimum Qualifications: 5–6 years of progressive leadership experience in catering, conference services, or hospitality operations Demonstrated ability to lead teams and achieve revenue and service goals Strong financial acumen and analytical skills Proven ability to resolve client concerns professionally and efficiently Warm, professional demeanor aligned with luxury hospitality standards

The salary range for this position is $90,000 USD to $140,000 USD annually.

This company is an equal opportunity employer.