Catering Sales Manager

POSITION OBJECTIVE

Works as an intermediary between Local/Social Catering Sales, Hotel Operations, internal clients and external clients to exceed Guest’s expectations as it relates to Hotel Events. The position is accountable for soliciting and handling catering sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Conducts day-to-day activities related to catering sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Achieves personal sales goals.

Solicitation

• Solicit new and existing accounts to meet/exceed revenue goals, annual budget and incentive goals.
• Entails soliciting new business through prospecting via various channels, developing new relationships with a view to creating new business for the hotel, and maintaining existing client relationships to ensure repeat business.
• Along with direct sales efforts, the Catering Sales Manager is expected to maintain weekly booking goals, handle client contracts, correspond with diligence, and develop a thorough knowledge of our space and services, to make sure that clients’ needs are being met in all areas.

Presentations and Meetings

• Participate in catering sales presentations, property tours and customer meetings.
• Sells and services corporate and social events as determined by the DOSM.

Departmental Support

• Assist in forecasting all Catering Food and Beverage within a 5% variance.
• Manage and Update Departmental Reports with the DOSM.
• Aid in creating and strategizing with DOSM on Annual Catering Marketing Plan.
• Affirm that Catering Department internal communication tools are used to support departments such as social resume, BEOs, diagrams, change sheet and other tools used to communicate to operations.

Professional Representation

• Meet with DOSM to review progress of goals and support needs.
• Professionally represent the hotel in community and industry organizations and events.

Supportive Functions

• Introduce and recommend house vendors as preferred vendors as determined with the revenue goal of the hotel.
• Establish checklist trace dates using appropriate computer programs.
• Generate catering resumes and amenity forms as required.
• Maintain solid and open communication with all hotel operating departments.
• Maintain good working relations with preferred vendors of the hotel.
• Maintain up-to-date information on program and food and beverage events in hotel’s inventory management system.
• Attend all department and hotel meetings as necessary.

Qualifications

• High School diploma or general education degree (GED).
• Bachelor’s degree preferred.
• Minimum of three years of related experience preferred.

Physical Demands

• Regularly stand, walk, use hands to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, talk and hear.
• Lift and move up to 25 pounds.
• See differences in widths and length of lines such as those on graphs.

Education/Experience

• High School diploma or general education degree (GED).
• Bachelor’s degree preferred.
• Minimum of three years of related experience preferred.