Sales & Service Manager

Overview:

The Sales & Service Manager requires outstanding sales and management skills. It

involves both selling and planning & executing contracted private party/large group dining

events. This position has an array of duties, including conducting personal visits, making

prospecting calls, generating leads and more to ensure it meets and surpasses set sales

objectives. Reports directly to the Senior Director of Sales.

Duties & Responsibilities

• Responsible for solicitation and booking of events for groups of 75 people or less.

• Clear understanding of event options at each venue.

• Full knowledge of food and beverage products.

• FOH and BOH operational procedures/concerns as they relate to large parties.

• Must have complete knowledge of restaurant capabilities.

• Responsible for fielding all incoming calls/inquiries and qualifying their potential on a

timely basis.

• Responsible for aggressive prospecting including obtaining leads and making cold calls

to prospective clients, as well as organize for follow-up.

• Responsible for scheduling appointments and coordinating meetings to discuss details

and requirements for events. Effectively communicate with client and FOH/BOH

restaurant staff on all specifications for their event.

• Responsible for scheduling and executing site tours and inspections.

• Provide client with innovative and timely proposals exhibiting thorough knowledge of

their needs as pertains to menu selections, beverage preferences, budget, and all

aspects of event planning.

• Responsible for proposing cost effective, profitable menus.

• Responsible for writing and pricing contracts based on the booking guidelines.

• Responsible for demonstrating skills and ability to close on sales in accordance with

expectations standards and policies.

• Responsible for securing all deposits and payments associated with contracts and

follow up with clients regarding A/R and overdue balances.

• Responsible for developing client base resulting in maximum repeat business.

• Establish and cultivate strategic relationships with top accounts and target accounts,

through regularly scheduled follow-up and appointments.

• Develop strategic relationships with competitors to generate referral business.

• Responsible for consistently meeting and exceeding weekly, monthly, and annual

budgeted sales objectives.

• Responsible for reporting on all production and sales forecasting and other

information requested to the Senior Director of Sales on a weekly basis.

• Represent Clique Hospitality and actively participate in professional organizations for

target clients when appropriate.

• Keep current on industry trends. Evaluate competition on a bi-annual basis through site

inspections, menu pricing etc.

• Responsible for participating in yearly business planning as well as marketing plans to

drive sales.

• Solicit private social/corporate events for assigned restaurant locations to meet

budgeted company goals.

• Meets or exceeds company budgeted sales goals.

• Respond to incoming leads in a timely and professional manner.

• Consult with clients to determine the objectives and requirements for event

• Plan and executes all aspects of booked events.

• Prepares and sends out formal written proposals based on client’s specifications.

• Finalize and handle all group details once made definite by client and venue

management and has hands-on supervision and execution of their event.

• Assigns Group function space effectively to maximize revenue opportunities.

• Meet with clients and potential clients and conduct onsite showings and inspections to

promote facilities and services.

• Maintain established client relationships and generate new relationships during event.

• Ensure events are added to Guest Center.

• Ensure events in Tripleseat are updated and closed upon completion.

• Ensure menus, sales deck, standard guest emails, terms and conditions, manager/chef

reading, costing/proposal documents, BEOs, and Tripleseat are maintained.

• Weekly sales forecasting and reporting sales efforts.

• Work with the executive chef, management and DOS to ensure all events are accurately

costed and deliver profit at company-agreed margins.

• Monitors event activities to ensure client satisfaction and resolution of any problems

that arise.

• Direct the setup and teardown and ensures it conforms to client requirements.

• Manage complete billing process for events.

• Attends off site networking events to build clientele.

• Assists and/ or completes additional tasks as assigned.

Knowledge, Skills and Abilities

• 5 years hospitality industry background required, with experience in Private Events,

Sales & Catering Departments preferred.

• Extensive knowledge and expertise of the Tripleseat platform preferred.

• Experience in catering and events sales in the Las Vegas market.

• Experience owning, managing, and driving projects forward in a timely manner.

• 3 years of successful restaurant group sales experience.

• Proven track record in all aspects of the sales process:

• Prospecting and obtaining qualified leads.

• Setting appointments

• Writing and pricing proposals & contracts

• Closing sales

• Payments and collections

• On-going event/client management

• Post-event/client follow-up

• Cultivating strategic relationships

• Meeting sales and production targets

• Managing administrative tasks efficiently

• Excellent communication skills (verbal, written, and listening skills)

• Basic computer skills, including Microsoft Office and Booking software

QUALIFICATIONS & SKILLS

• Proof of eligibility to work in the United States.

• Valid Driver’s License

• 21+ years of age

• Possession of or the ability to possess all state required work cards.

• Minimum of three (3) years of restaurant group sales experience.

• Proficient in Windows MS Office, Open Table, Outlook, Tripleseat.

• Result driven with the ability to meet or exceed budgeted sales goals.

• Knowledge of profitability analysis and budgeting, cost of sales, payroll management,

purchasing, receiving, inventories and cost controls

• Knowledge of state and local laws as it applies to liquor, labor, and health code

regulations

• Experience with POS systems and back office reporting systems

• Familiarity with beer and spirits

• Proper lifting techniques

• Guest relations

• Full service restaurant operations

• Ability to communicate effectively and assertively in the English language, both verbally

and in writing with staff, clients, and the public