CATERING SALES MANAGER (EXEMPT)

About the role

The Catering Manager is responsible for effectively selling the public space, food and beverage, and function planning services of the hotel to maximize revenues and profits for the hotel. The Catering Sales Manager establishes new accounts, generates revenues, monitors booking pace, and books repeat business while keeping quality consistently high.

Responsibilities

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Monitor the quality of service in Banquets.
• Assist in menu planning and preparation.
• Know meeting room sets and capabilities.
• Re-solicit past local accounts, generate new business.
• Set solicitation goals with the Director of Catering, and meet or exceed solicitation goals and revenue goals.
• Meet and greet in-house guests upon arrival, review the course of events, and introduce other staff members (banquet manager, captain, etc.).
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