Catering Sales Manager

Responsibilities

• Sell to the catering market to include the corporate, social, and wedding markets.
• Build rapport and communicate with prospective clients to initiate, negotiate, and close contracts.
• Build relationships with local clientele and industry vendors to maximize revenue potential within the local catering market.
• Demonstrate upselling techniques and minimize erosion of check averages from price-sensitive groups.
• Communication with clients to confirm all meeting logistics and catering menu details.
• Create profitable, customized menus tailored to the client's needs.
• Service all contracted bookings, which includes but is not limited to:
  • Finalizing all logistics and menu details
  • Communicating all arrangements to the responsible hotel departments through Banquet Event Orders, floor plans/diagrams, and a thorough Group Resume
  • Effectively working with third party planners to achieve a successful event
  • Being on-site for all events
• Physically double-check all function arrangements against specifications of client. Correct where necessary and meeting with clients face-to-face during event.
• Assist rooms salespersons in closing wedding and other social booking room block contracts.
• Manage the event billing process.
• Continually manage event estimates and update as required.
• Review final billing for all events and submit in a timely manner.
• Follow-up with all past clients for honest feedback and build loyal relationships whenever possible.
• Other duties as assigned by Director of Catering and Convention Services.

Qualifications

• Position requires a minimum of one-year progressive Catering experience and one year hotel sales experience. Large convention hotel experience strongly preferred.
• College degree preferred.
• Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff.
• Must have proven selling, negotiating and presentation skills.
• Ability to communicate with guests and be able to direct/escort them to the various facilities and functions within the Hotel.
• Must be conversant with culinary techniques and food creativity. Knowledgeable in banquet set-ups and creativity in room decorations.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.
• Ability to work cohesively with co-workers both within and outside of your department
• Ability to think clearly, quickly and make concise decisions
• Ability to work well under pressure, dealing with many guest requests/questions within a short period of time
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
• Developed computer proficiencies with ability to accurately input information into computer systems. Delphi experience required.
• The ability to work a flexible schedule, including nights, weekends and holidays.
• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.
• Stand, walk or sit for an extended period or for an entire work shift.
• Requires repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.