Job Description

The Director of Events and Catering leads the strategic planning and execution of all meetings, banquets, and social functions at the Renaissance Palm Springs Hotel. This position oversees the Event Management and Catering Sales teams, ensuring seamless collaboration between sales, culinary, and operations teams to deliver extraordinary guest experiences that uphold the brand’s reputation for stylish, personalized service. Located in the heart of downtown and connected to the Palm Springs Convention Center, the hotel serves as a hub for corporate groups, conventions, and high‑end social gatherings. Oversee an operation driven by a 90% group/banquet mix and 10% local catering, aligning resources to meet high Association, Corporate, and SMERF demand as the primary headquarters hotel for Downtown Palm Springs conventions.

Key Responsibilities

• Drive strategic sales and marketing efforts for a hotel with a 90% Banquets/Group Events and 10% Local Catering mix, maximizing Association, Corporate, and SMERF revenue while leveraging over 3 0,000 sq. ft. of versatile indoor/outdoor event space—including elegant ballrooms and scenic patios—and the property’s position as the headquarters hotel connected to the Palm Springs Convention Center.
• Direct all aspects of event and catering operations, including planning, sales strategy, logistics, and post‑event evaluation.
• Lead, train, and develop the Events and Catering team to achieve revenue goals, service excellence, and client satisfaction metrics.
• Collaborate with the Sales and Marketing department to attract group, corporate, and social business that aligns with the hotel’s target market.
• Partner with culinary and banquet departments to design creative, on‑trend menus and service experiences that reflect the Renaissance brand.
• Oversee event forecasting, budgeting, and profitability while maintaining quality standards and brand compliance.
• Cultivate strong client relationships with corporate planners, convention organizers, and local community partners.
• Ensure smooth execution of events—from site inspection through billing—maintaining clear communication with clients and internal departments.
• Drive innovation and continual improvement across all event and catering operations.

Qualifications

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum Five (5) years of progressive leadership experience in hotel catering, event planning, or convention services.
• Proven record of success in managing large‑scale meetings and events, including corporate and social segments.
• 
  Proven ability to drive strategic sales and marketing efforts within a hotel environment dominated by a 90% Banquets/Group Events mix and 10% Local Catering, with demonstrated success maximizing revenue across Association, Corporate, and SMERF segments in a convention‑focused setting.
• Strong financial acumen, contract negotiation, and organizational skills.
• Exceptional leadership and interpersonal communication skills.
• Familiarity with Marriott systems (CI/TY, Opera, MARSHA) a strong plus.

Compensation & Benefits

• Base Salary: $85,000 – $95,000 annually (commensurate with experience, qualifications, and market alignment)
• Bonus: Quarterly incentive plan tied to performance metrics
• Health Benefits: Medical, dental, and vision insurance
• Retirement: 401(k) with company match
• Time Off: Paid vacation, holidays, and personal days
• Perks: Discounted hotel stays across the portfolio
• Growth: Career development and advancement opportunities
• Culture: People-first environment focused on excellence and innovation