Overview

Job Description: Company Description Lodging Hospitality Management (LHM), founded in 1986, focuses on hospitality management and strategic investments across hotels, restaurants, and commercial properties. Over nearly four decades, LHM has built a diverse portfolio of 19 branded hotel properties, 15 unique restaurants, 10 attractions and 3 commercial properties. The company emphasizes objective decision-making, strong market timing, and collaborative partnerships with investors, customers and associates. LHM is recognized as a leading management company in the Midwest, delivering secure investments and strong profitability while maintaining a pioneering spirit. Team members are encouraged to grow their careers within a forward-looking organization that is committed to leading the future of the hospitality industry. Role Description The Director of Catering is a full-time, on-site role based in St. Louis, MO, responsible for leading catering operations and sales for multiple airport-area properties. This role oversees the entire catering function, including developing and executing catering sales strategies, managing client relationships, and ensuring seamless event planning and delivery. The Director collaborates with Food & Beverage and Sales teams to design menus, coordinate event logistics, and optimize revenue across banquet and catering services. Day-to-day responsibilities include prospecting and securing new catering business, preparing proposals and contracts, forecasting and reporting catering performance, and maintaining high service standards aligned with LHM brand expectations. The role also involves coaching and developing catering staff, implementing operational best practices, and working closely with property leadership to support overall hotel and restaurant performance. Example of Duties Essential Functions 1. Solicit new and existing accounts to meet/exceed revenue goals. This will consist of telephone solicitation, outside sales calls, site inspections and written communication. 2. Prepare, implement and compile data for strategic sales plan, annual goals, forecasts and other reports as directed/required. 3. Develop banquet menus pricing and revenue minimums using current competitive data. 4. Recruit, direct, manage, train and counsel catering staff. 5. Actively participate in catering sales presentations, property tours and customer meetings. 6. Participate in daily business review meeting, sales meetings and management meetings. 7. Tour, inspect and monitor banquet rooms and presentations. Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Professionally represent the hotel in community and industry organizations and events. Participate as a team player with all departments. Provide constructive feedback to all departments. Be a leader and a role model to all employees. Knowledge, Skills, and Abilities The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. Extensive knowledge of food and beverage products, proper preparation and presentation of food and beverage items. Ability to assess/evaluate employee's performance fairly. Extensive knowledge of food and beverage prep