As one of the Sales Managers on property for customers, the Group & Catering Sales Manager is responsible for proactively soliciting and handling all revenue-related opportunities in a sale. Actively upsells each business opportunity to maximize all revenue opportunities. Achieves personal and team related revenue goals for hotel. Ensures business is turned over properly and in timely fashion for proper service delivery. This position requires exceptional organization and dedication to interpersonal communications to fulfill the numerous responsibilities of client relationships, industry involvement, business strategy, financial accountability, and team leadership.

Essential Job Function

Builds the department top line revenue by adhering to sales strategy guidelines set forth by the Director of Sales & Marketing. Identifies revenue opportunities for the hotels based on the event profile.

• Meets and exceeds individual revenue goals. Effectively manages customer budgets to maximize revenue and meet customer needs and identify opportunities to up-sell products and services throughout the sales process. 
• Exceeds company minimum standards with the sales process and acts as a mentor for others within this area.
• Understands the overall market in which they sell - competitors’ strengths and weaknesses, economic trends, supply and demand, etc.
• Builds and strengthens relationships with existing and new customers to include sales calls, entertainment, FAM trips, etc.
• Conducts customer site inspections. 
• Excels at proactive selling. Targets key accounts, markets, or segments with heavy emphasis on proactive solicitation and account saturation. Proactively identifies, qualifies, and solicits new business to achieve personal and hotel revenue goals. Focuses on accounts with larger potential sales revenue.
• Responds to incoming inquiries within their market segment within 4 hours.
• Closes the best opportunities for the hotel based on market conditions and hotel’s needs.
• Accurately forecasts group sleeping rooms, food & beverage and all banquet ancillary revenue for his/her groups prior to the turnover.
• Creates sales contracts as required. Creates and manages all BEO and event details when required by their market assignment.
• Comprehends budgets as needed to assist in the financial management of department. Understands the impact of department's role in the overall financial goals and objectives of the hotels and manages to achieve or exceed budgeted goals.
• Conducts all Social Catering walk-ins, prospect calls, and manages the Social Catering market with a direct report to DOSM. 
• Ensures a high level of customer satisfaction and builds long terms mutually beneficial customer relationships to support future revenue growth. 
• Coordinates and communicates verbally and in writing with customer (internal and external) regarding event details. Follows up with customer post-event.
• Makes presence known to customer at all times during this process, regardless of which hotel they sit at. Greets customer during the event phase and hands-off to the Convention Services department for the execution of details. Is available to solve problems and/or suggest alternatives to previous arrangements.
• Displays leadership in guest hospitality and ensures consistent, high-level service throughout all phases of hotel events.
• Ensures products and services sold to the Event Planners meet or exceed their expectations, create loyalty and leads to increased market share.
• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels. Effectively responds to and handles guest problems and complaints.
• Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Utilizes Delphi or other hotel system to capture and manage customer information on a daily basis.