Catering Sales Manager | Thompson Palm Springs Resort

About the role

The Catering Sales Manager is responsible for achieving assigned catering and banquet revenue goals by selling, planning, and servicing events that contribute to the overall success of the hotel. This role serves as the primary point of contact for clients from contract turnover through post-event follow-up, ensuring a seamless planning experience.

Responsibilities

• Achieve assigned catering and banquet revenue goals through proactive selling, strategic upselling, and exceptional event execution.
• Identify, solicit, qualify, and book new catering business while cultivating repeat business and maximizing event space utilization.
• Serve as the primary point of contact for clients from contract turnover through post-event follow-up, ensuring a seamless planning experience.
• Plan and coordinate all event details, including menus, room setups, timelines, audiovisual requirements, décor, billing, and special requests.
• Prepare, review, and maintain contracts, banquet event orders (BEOs), proposals, and client correspondence with accuracy and attention to detail.
• Conduct hotel tours, site inspections, client meetings, and presentations to showcase the hotel's event offerings and build lasting relationships.
• Maximize catering revenue by recommending menu enhancements, premium experiences, and additional services that elevate the guest experience.
• Collaborate with Food & Beverage, Culinary, Operations, and Sales teams to communicate event details and ensure flawless execution.
• Inspect event spaces, greet clients on-site, and provide hands-on support throughout each event to ensure expectations are exceeded.
• Cook up with outside vendors, as needed, to support successful event execution.
• Conduct post-event follow-up with clients, solicit feedback, and identify opportunities to secure future business.
• Maintain accurate client records and sales activity within hotel systems in accordance with Hyatt standards.
• Participate in departmental meetings and complete other duties as assigned by the Director of Catering & Special Events.

Qualifications

• Minimum of two years of hotel catering, event management, sales, or hospitality experience; luxury or lifestyle hotel experience preferred.
• Demonstrated knowledge of catering operations, banquet planning, food and beverage, menu development, and pricing.
• Proven ability to sell, negotiate, influence, and build strong relationships with clients and business partners.
• Excellent organizational skills with exceptional attention to detail and the ability to manage multiple priorities in a fast-paced environment.
• Outstanding verbal and written communication, presentation, and interpersonal skills.
• Strong problem-solving, decision-making, and collaboration skills with a guest-first mindset.
• Proficiency in Microsoft Office and hotel sales systems; experience with Envision and Social Tables preferred.
• Flexible schedule with the ability to work evenings, weekends, and holidays as business demands require.
• A passion for delivering personalized service and creating memorable guest experiences.