Director of Catering

Pontoque Resort at Punta de Mita Opening in early 2027, Omni Hotels & Resorts has officially broken ground and construction is well underway on Omni Pontoque Resort at Punta de Mita, the brand’s first luxury resort in Mexico. Staying true to the brand’s mission of creating elevated places and spaces that are inspired by a destination, the resort’s exterior and interiors will pay homage to the local culture with a contemporary twist.

Pontoque Resort at Punta de Mita Opening in early 2027, Omni Hotels & Resorts has officially broken ground and construction is well underway on Omni Pontoque Resort at Punta de Mita, the brand’s first luxury resort in Mexico. Staying true to the brand’s mission of creating elevated places and spaces that are inspired by a destination, the resort’s exterior and interiors will pay homage to the local culture with a contemporary twist. This beachfront resort will feature 244 guest rooms and suites and two 4‑bedroom villas with sweeping views of the Bay of Banderas. Complementing the local area’s many attractions and activities, the resort will offer three original restaurant concepts, a destination spa with 14 treatment rooms, two retail shops, multiple pools including adult‑only and family‑friendly options, a state‑of‑the‑art indoor and outdoor fitness center, and a kids club. Boasting over 27,000 square feet of meeting and event space, the Omni Pontoque will feature a 6,000 square foot ballroom, an open‑air pavilion, multiple event lawns and dedicated meeting rooms, all of which provide breathtaking ocean views.

Overview

The Director of Catering & Convention Services oversees the Convention Services Department, ensuring a consistent, world‑class product to brand standards while maximizing profitability and safeguarding the integrity of the guest experience. The Director builds and expands a base of catering and group accounts, drives banquet and catering sales performance, and ensures a seamless flow of information between Sales, Banquet Services, and the Food & Beverage division. Partnering closely with the Director of Sales & Marketing and the Director of Food & Beverage, the role is instrumental in establishing the resort's catering and convention services operation from the pre‑opening phase forward.

Essential Functions

Sales Performance & Financial Forecasting

• Ensure catering and banquet sales meet or exceed budgeted revenue levels across all group, social, and corporate segments.
• Prepare weekly, monthly, and quarterly Banquet & Catering forecasts to accurately monitor business flow and pace.
• Forecast banquet food, beverage, and room rental revenues on an annual, monthly, and weekly basis.
• Prepare Catering Sales Action Plans on a quarterly basis, focused on client needs and maximizing gap periods.
• Prepare and maintain a six‑month rolling forecast and analysis to support proactive revenue management.

Account Development & Client Relationship Management

• Prospect and establish an expanding base of catering, group, and social accounts to build a healthy business pipeline.
• Establish and maintain rapport with outside purveyors and vendors who provide services to the resort and its guests through the Convention Services Department.
• Have a working knowledge of Food & Beverage product offerings to support consultative selling and menu recommendations.
• Attend weekly staff and group resume meetings to ensure full alignment on upcoming events.
• Attend out‑of‑hotel meetings, site visits, and client engagements as required to develop new and existing business.

Operational Oversight & Service Standards

• Ensure a smooth flow of information and communication from Sales to Banquet Services and the Food & Beverage Department.
• Continuously monitor and evaluate the level of service maintained by the Banquet Department against luxury brand standards.
• Ensure the department's service standards are met and that all company policies and procedures are consistently adhered to.
• Tour the hotel's function space and conduct spot checks of meeting room setups to verify readiness and quality.
• Ensure that all file turnover requirements between Sales and Convention Services are fully completed for every event.

Team Leadership & Departmental Coordination

• Plan, evaluate, organize, and direct the activities of the Convention Services Managers, Catering Sales Managers, and Catering Sales Coordinators.
• Attend and conduct all designated Sales and Banquet meetings, providing clear direction and follow‑up.
• Oversee the coordination of the function diary system to ensure accurate, conflict‑free scheduling of all events.
• Coach, train, and develop the Convention Services and Catering Sales teams to build a strong, service‑oriented