Director Of Sales, Catering And Marketing

As a Director of Salesand Marketing, you would be responsible for leading and directing the development and implementation of strategic sales and Marketing plans and initiatives in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

· Lead and direct the development and implementation of strategic sales and Marketing plans and initiatives to include, but not limited to, interacting with clients and the media, directing solicitation efforts, securing business, operating information management systems, preparing and presenting statistical and performance reports and managing all financial aspects of the operation

· Partner with the Revenue Management team to include, but not limited to, determining sales pricing strategies, developing rates, establishing group thresholds, determining space utilization policy, deploying competitive data strategies, conducting demand analysis and managing market mix

· Utilize and apply current technology and systems effectively

· Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward

Smiles when in contact with guests.

2. Achieves a score of 90% or better on all banquet and catering department evaluations within first thirty days on the job.

3. Maintains proper hygiene and grooming habits.

4. Complies with Cooper Companies standard code of conduct and all regulations which management has established.

5. Be completely knowledgeable with the hotel’s emergency procedures and the responsibilities which are to be fulfilled in such emergencies.

6. Comply with energy conservation and job safety procedures which management defines in the hotel’s loss prevention procedures manual or in postings.

7. Maintain a clean and neat work area at all times.

8. Immediately informs a supervisor or the manager on duty upon gaining knowledge of a hazardous situation, emergency, or threat to the security of guests, employees or hotel assets.

9. Responds immediately in a courteous manner to guests’ requests. If unable to personally fulfill guests’ request, immediately notifies supervisor.

10. Responds to guests’ complaints immediately.

11. Performs additional tasks as specified by the management of the hotel.

BANQUET AND CATERING

Specific Tasks:

1. Sells and books all catering functions and meeting spaces.

2. Coordinates food, beverage, table arrangement decoration, and any other required items.

3. Develops annual operation budget for catering department.

4. Monitors actual costs versus budget.

5. Approves all menu proposals.

6. Informs sales personnel of changes in pricing.

7. Calculates food cost of banquet facilities.

8. Develops new ideas to improve the sales and promotion of the catering food and beverage service of the hotel.

9. Achieves financial performance in revenues and costs.

10. Responsible for hiring, terminations, training and development of personnel in catering department.

11. Special assignments as requested.

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Monday to Friday
• Weekends as needed

Work Location: In person