A day in the life of a catering/Convention services manager. The day will not end for the catering director until a few things are completed. The director has just one job, sort of, and is the front person for the operation. Now, please allow me to take you on a journey through a typical day in the life of a catering director. | A Day in the Life of a Catering/Convention Services Manager Robyn Graff Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction 5:30 . – the alarm goes off. First stop Human Resources. I am greeted with warm smiles, and a stack of paperwork to fill out. It wasn’t until we got inside of the elevators that everyone took a deep breath, and I was informed we were at court for an unemployment hearing. And that is how my career with Hyatt began! Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. Throughout my first five months with Hyatt, I participated in the Corporate Management Training Program, with a concentration in Catering. Each day during the program proved to hold a different adventure. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. I had to rotate through each department of the hotel: Human Resources, Front Office, Housekeeping, Sales, Engineering, Food and Beverage, and Catering. While every department in the hotel operates in a different manner, there was always a morning pre-shift meeting, regardless of which area of the hotel I was working in. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. After five months of training, I was promoted to a Catering/Convention Services Manager, and finally had an office to call home. I typically arrive at the hotel by 7:30am each morning. Each Monday, Wednesday and Friday morning, at 8:00am, the managers in my department head into our boss’s office, where we have our morning stand-up meeting. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. After stand-up, we head down the training room for menu reading. Those present for menu reading are the Catering Managers, a Banquet Manager, Chef, Steward, and the Purchasing Director. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. On Thursday afternoons we hold our Resume Meeting. A . | A Day in the Life of a Catering/Convention Services Manager Robyn Graff Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction 5:30 . – the alarm goes off. First stop Human Resources. I am greeted with warm smiles, and a stack of paperwork to fill out. It wasn’t until we got inside of the elevators that everyone took a deep breath, and I was informed we were at court for an unemployment hearing. And that is how my career with Hyatt began! Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. Throughout my first five months with Hyatt, I participated in the Corporate Management Training Program, with a concentration in Catering. Each day during the program proved to hold a different adventure. Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Introduction Cont. I had to rotate through each department of the hotel: Human Resources, Front Office, Housekeeping, Sales, Engineering, Food and Beverage, and Catering. While .
