Sales and Catering Manager

The Catering Sales Manager is responsible for achieving individual and departmental catering and banquet revenue goals at an assigned Hulsing Hotels property by prospecting new clients, managing existing accounts, and executing all assigned events with a consistently high standard of detail, communication, and guest satisfaction. This position owns the full sales and event management cycle for assigned bookings — from initial inquiry and proposal through contract execution, event detailing, on-site management, and final billing — with a primary focus on catering-only accounts, smaller group bookings, day functions, charity events, and social events that do not require overnight room blocks. The Catering Sales Manager is an integral member of the Sales & Catering team, works collaboratively with all property departments to ensure flawless event execution, and serves as the primary point of contact for clients throughout every stage of the event lifecycle. This role requires a results-driven, detail-oriented sales professional with strong relationship-building skills, a genuine passion for hospitality, and the organizational discipline to manage multiple active accounts and events simultaneously.

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Event Detailing & Account Management

• Serve as the primary point of contact for all assigned catering accounts from booking confirmation through post-event follow-up; maintain timely, professional, and thorough communication with every client throughout the entire event lifecycle.
• Conduct detailed planning meetings or calls with each client to confirm and document all event requirements including food & beverage selections, room setup, A/V needs, décor, timing, vendor coordination, transportation, group activities, and any special requests or requirements.
• Prepare all required event documentation for each assigned booking including Banquet Event Orders (BEOs), group resumes, service orders, and any other property-standard event forms; ensure all documents are complete, accurate, and reflect the most current confirmed details before distribution.
• Ensure all event details are captured in a fully executed, signed BEO before the event begins; communicate all important details, timing changes, guarantee updates, and special instructions to all affected departments in a timely and thorough manner.
• Manage all assigned accounts in the property’s catering management system (Delphi FDC or equivalent); record all client communications, update event details, and maintain complete and accurate catering files for every booking with all supporting documentation.
• Maintain awareness of all pertinent catering contract elements and be prepared to clearly explain contract terms, cancellation policies, attrition clauses, food & beverage minimums, and service charge and tax structures to clients as needed.
• Monitor and communicate final attendance guarantees for all assigned events within the property’s established guarantee deadline; record and distribute guarantee updates to the Kitchen, Banquets, and all affected departments immediately upon confirmation.

Event Execution & On-Site Management

• Be present and actively engaged during assigned large-scale, complex, or high-profile catering events to ensure all client expectations and event details are being met and exceeded in real time; serve as the on-site client liaison and decision-maker for the duration of these events.
• Attend all weekly group resume meetings, BEO meetings, and Sales & Catering team meetings; come prepared with complete and current information on all assigned upcoming events; follow up on all action items assigned during meetings before the next meeting.
• Collaborate closely with the Banquet Manager, Executive Chef, Food & Beverage team, Engineering, Housekeeping, and Front Desk to ensure all event logistics are planned, communicated, and executed seamlessly; build and maintain strong working relationships with all operating departments.
• Address and resolve client concerns, requests, or unexpected event-day challenges promptly, calmly, and with full authority to act within established guidelines; escalate issues requiring ownership or Director of Sales & Marketing involvement immediately and with a recommended solution.
• Coordinate and communicate with outside vendors, entertainment providers, florists, photographers, and other third-party service providers involved in assigned events as needed; ensure all vendor access, timing, and logistical requirements are confirmed and communicated to the appropriate property departments.

Billing, Reporting & Administrative Responsibilities

• Prepare, review, and approve accurate final event billing for each assigned group during and immediately following their event; verify that all charges reflect contracted rates, confirmed consumption, applicable service charges, and taxes before submitting for client approval and posting.
• Cover the responsibilities of other Sales & Catering team members when needed due to absence, vacancy, or peak demand; demonstrate flexibility and a team-first mindset in supporting the department’s collective performance.
• Participate in the preparation of weekly and monthly catering revenue and activity reports as directed by the Director of Sales & Marketing; provide accurate booking pace, production, and pipeline data on request.
• Maintain a professional, conservative appearance and model the highest standards of ethical conduct, service excellence, and brand representation in all interactions with clients, guests, vendors, and team members.
• Perform other duties as assigned by the Director of Sales & Marketing or General Manager.

Experience/Skills/ Attributes

• Minimum 2 years of catering sales, event sales, or hospitality sales experience required, with a demonstrated track record of meeting or exceeding revenue goals.
• Previous experience in a hotel, resort, country club, or full-service event venue catering sales role strongly preferred.
• Proven ability to manage multiple active accounts and events simultaneously from initial inquiry through post-event billing.
• Experience with hotel catering management systems (Delphi FDC or equivalent) and property management systems (Opera or equivalent) a significant plus. 
• Strong sales skills including prospecting, needs assessment, proposal development, negotiation, and closing.
• Comprehensive knowledge of catering and banquet event operations, food & beverage service styles, and event logistics. Excellent written and verbal communication skills including public speaking, client presentation, and professional correspondence.
• High proficiency in Microsoft Office Suite (Word, Excel, Outlook, PowerPoint).
• Accurate and thorough event documentation including BEO preparation, contract management, and CRM data entry.
• Strong time management, organizational, and prioritization skills for managing concurrent event timelines and client commitments.
• Results-driven and self-motivated with a genuine bias for proactive prospecting and revenue production.
• Detail-oriented — treats BEO accuracy and event documentation as a non-negotiable standard.
• Builds strong, trust-based relationships with clients, colleagues, and operating department partners.
• Creative problem-solver who remains calm and solution-focused when events require real-time adjustments.
• Loyal, professional, and committed to going the extra mile for clients and the team.
• Willing to work evenings and weekends as required during special events and peak catering periods.

Required Education/Language/Certifications

• Bachelor’s degree in Hospitality Management, Business, Communications, or a related field preferred.
• A minimum of two (2) years of directly relevant catering sales or hospitality sales experience may be considered in lieu of a degree.
•  Any equivalent combination of education and experience that demonstrates the ability to perform the essential functions of the position is acceptable.
• Fluency in English (spoken and written) required for client-facing sales activity, event documentation, proposal writing, and team communication.
• Exceptional written communication skills are essential for BEO and contract accuracy and client correspondence.
• Bilingual skills a plus.
• No certifications required at time of hire.
• Certified Meeting Professional (CMP) or Certified Hospitality Sales Professional (CHSP) designation a plus.
• Brand-required training certifications must be completed within the timeframes established by the applicable franchise brand (IHG, Hilton, Marriott, or Best Western).
• Valid driver’s license required.

Hulsing Hotels Expectations

• Follow Professional Rules - Always meet or go beyond what your job requires. Arrive on time and ready for every shift. Keep a clean, neat appearance that matches the property's dress code and grooming rules. Tell your supervisor or team right away if anything might hurt your work or guest service.
• Provide Excellent Work with Care - Pay close attention to every detail in your tasks and when dealing with guests. Check your own work to make sure it meets top standards. Spot and fix problems before they affect quality or the guest experience. Make sure rooms, meals, events, and facilities look perfect and even better than expected. Learn from mistakes so they do not happen again.
• Give Outstanding Guest Service - Build friendly, personal connections with guests. Pay attention to what guests need, what they like, and any signs they are happy or unhappy. Know everything about the property's services, amenities, and offerings. Answer questions, requests, and comments quickly, politely, and with extra help when needed. Handle situations calmly to create special, positive memories for guests.
• Focus on the Guest Experience - Watch for anything that could affect how much guests enjoy their time or what they think of the property. Always think about things from the guest's point of view. Make decisions that put guests first in your daily work and team talks. Share your ideas and notes to make experiences more personal and raise guest happiness.
• Stay Safe at All Times -  Follow every safety rule, health guideline, and emergency plan exactly. Look around carefully for any dangers or unsafe conditions and fix them right away. Encourage your coworkers to stay safe too. Report any safety concerns to your supervisor immediately.
• Support Your Team and Build a Positive Environment - Respond positively when team members need help. Assist others to reach common goals. Think about how your actions affect the team. Look for ways to build stronger teamwork, trust, and better results together. Treat everyone with respect and help create a friendly, supportive workplace

Hulsing Hotels Management Expectations

• Departmental Planning - Develop clear plans for the department that support the property's overall objectives. Anticipate guest trends and operational needs in luxury hospitality. Set measurable goals for the team. Track key results regularly and adjust plans to drive strong performance and efficiency.
• Team Leadership -Inspire and empower the department team to achieve excellent results. Coach supervisors and staff for high performance. Identify talent and prepare team members for growth. Conduct fair performance reviews. Offer training and opportunities to build a skilled, committed workforce ready for luxury demands.
• Driving Superior Guest Experience - Champion guest-focused service throughout the department. Analyze feedback and data to improve offerings and personalization. Lead efforts to enhance department-specific ambiance, services, and interactions. Resolve complex guest issues with empathy and authority. Ensure seamless coordination with other departments for flawless experiences.
• Financial Oversight - Manage the department budget, forecast costs, and control expenses while protecting quality. Optimize revenue through effective pricing, upselling, and resource use. Monitor department metrics (e.g., costs, productivity, guest scores). Make data-driven decisions to balance financial goals with luxury standards.
• Operational Leadership, Compliance, and Integrity - Oversee department operations with focus on precision, innovation, and improvement. Implement best practices for processes, technology, and sustainability. Ensure full compliance with health, safety, legal, and brand requirements. Model ethical behavior, promote accountability, and manage risks. Foster a culture of trust, respect, and responsibility within the department.

Essential Physical and Sensory Requirements-With or without the aid of mechanical devices or

supportive devices

• Ability to sit for extended periods during office and computer-based work; position is approximately 60% sedentary with regular standing, walking, and movement throughout event spaces and the property required.
• Ability to occasionally lift and carry materials weighing up to 50 lbs. including event materials, collateral, and supplies.
• Manual dexterity for computer, keyboard, and telephone operation.
• Close and distance vision required for event inspection and client-facing presentation.
• Ability to communicate clearly in person, by phone, and in group settings.
• Ability to work under variable noise level conditions typical of active hotel event environments. 
• Primary work environment is the hotel Sales & Catering office with regular movement throughout the property’s meeting spaces, event venues, food & beverage outlets, and exterior event areas.
• Noise level varies from moderate in the office to loud during active events.
• Schedule includes evenings and weekends as required during special events, peak catering periods, and client site visits.
• Primarily on-property.
• Occasional travel for client entertainment, community networking, industry events, or support at other Hulsing Hotels properties may be required.
• Valid driver’s license required.

To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. The requirements listed below are representative of the work conditions and physical and sensory requirements needed to perform the essential duties. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Salary : $40,000 - $48,000