The Catering Manager is responsible for effectively selling the public space, food and beverage, and function planning services of the hotel to maximize revenues and profits for the hotel. He/she is responsible for establishing new accounts, generates revenues, monitors booking pace, and books repeat business while keeping quality consistently high.

• Know meeting room sets and capabilities.
• Set solicitation goals with the Director of Sales/Catering and meet or exceed solicitation goals and revenue goals.
• Re-solicit past local accounts, generate new business.
• Meet and greet in-house guests upon arrival, review the course of events and introduce other staff members (banquet manager, captain, etc.)
• Develop menus and agendas, ensure BEOs are issued, and complete all pertinent correspondence with outside vendors to finalize programs.
• Maintain current information on and monitor booking trends to produce forecast figures and month-end reports.
• Understand the Catering incentive program.
• Manager catering budget.
• Handle inquiry calls and outside sales calls. Follow through to completion of function (s).
• Maintain pricing integrity and propose upscale menus for all groups.
• Interact with outside planners and vendors for special events.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Prepare and submit required reports in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.

Education & Experience:

• At least 4 years of progressive hotel or related field required; or a 4-year college degree and at least 1 or more years of related experience; or a 2-year college degree and 2 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F& B preparation techniques, health department rules and regulation, liquor laws and regulations.

Physical requirements:

• Flexible and long hours sometimes required.
• Medium work Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Mental Requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to multi task.
• Must be able to work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must routinely meet deadlines.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.