Catering & Sales Manager - Hotel Fraye

About the role

The primary responsibility for this role is to sell and detail social and corporate catering events with and without guest rooms for the hotel. The role will average 50% corporate group bookings and 50% social events. Position requires the manager to be able to work a flexible schedule including weekends to oversee the execution of your events.

Responsibilities

• Average 50% corporate group bookings and 50% social events
• Work a flexible schedule including weekends to oversee the execution of events
• Negotiate with clients, meetings and other functions, all arrangements, suggest menus, bar set up, room arrangements as per policy and procedure
• Inform other departments of arrangements in writing which are necessary to assure success of the function
• Daily solicitation for new business, contract negotiation and review, coordinating local marketing efforts and facilitating a high level of communication before, during and post event with pertinent hotel staff to ensure a high level of service for each catering event
• Keep accurate communication flowing freely among all hotel departments
• Inform appropriate management team members promptly of any work-related problems or guest complaints
• Promote the hotel through goodwill, courtesy and a positive attitude
• Attend all scheduled training classes and meetings
• Train and supervise other associates as directed by management
• Perform any reasonable request as assigned or directed by management
• Provide for a safe work environment by following all safety and security procedures and rules
• Identify operational challenges associated with his/her group and determine how to best work with the property staff and customer to solve these challenges and/or develop alternate solutions
• Use his/her personal judgment to integrate current trends in event management and event design
• Solicit banquet and catering sales by telephone and personal contact
• Works closely with our sales team for all catering functions to insure maximum utilization of facilities
• Works to continuously improve customer service by integrating obtained feedback and personal judgment into action plans
• Perform all other duties as required by the General Manager
• Create new ideas to increase catering revenue during low demand periods
• Finalize details on Banquet Event Order Sheets by making customer contact, receiving finalized program and publishing BEO’s for distribution
• Offer personalized service to all groups in hotel
• Perform all guest contact activities in a cordial, efficient and professional manner, at all times maintaining a commitment to guest satisfaction
• Solicit future business from current and past customers
• Create and maintain team work by maintaining a cooperative team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments) to help achieve our common goals of maximizing guest satisfaction and profit margins
• Delegate responsibilities to banquet captain when applicable
• Complete all assignments by assigned due dates
• Establish and review plans and actions on a quarterly basis and update as needed
• Establish sound objectives and accomplish objectives on a timely basis
• Operate within corporate and property standard policies and procedures
• Maintain budgeted sales quotas
• Maintain records on cancellations and turndown report, analyzes these reports quarterly
• Review future bookings with Sales and Marketing/Revenue Management team weekly
• Promptly respond to correspondence from customers, prospects and corporate offices relating to catering/sales activities
• Maintain catering/sales account database in accordance with standards set by Management Company and ensure compliance with the properties specific requirements
• Facilitates various meetings as he/she perceives necessary (Banquet Event order meeting, room block review, Pre/Post convention meeting, etc.)
• Have comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering and be able to exercise discretion and independent judgment as it relates to these departments when handling guest complaints, employee issues, or other matters of significance

Qualifications

• Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience
• Must possess a valid driver’s license and reliable transportation to drive to appointments

Skills

• Excellent communication skills
• Ability to negotiate and close deals
• Knowledge of hotel operations and policies
• Ability to work independently and as part of a team
• Strong organizational and time management skills
• Customer service orientation

Benefits

At Concord Hospitality, our Catering Sales Managers earn competitive wages, receive our extensive benefit package including dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance plus training & development and career advancement opportunities.