Catering Sales Manager

Benefits:

• 401(k)
• 401(k) matching
• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
  
  
  

Catering Sales Manager

Job Description & Compensation Plan

5-Unit Casual Dining Group — Jacksonville, FL

Job Description

Position Overview

We own and operate five casual dining restaurants across the Jacksonville market. Catering is a channel we know has significant untapped potential — we do some today, but we're effectively building this business from the ground up. We're hiring our first dedicated Catering Sales Manager to own that build.

This is a sales and business development role. You'll prospect, close, and grow recurring catering accounts across Jacksonville, then coordinate execution with our restaurant teams. You won't be packing boxes or driving deliveries — our restaurants handle that. Your job is to fill the pipeline, manage the customer relationship, and make sure each event lands cleanly with the right store.

What You'll Own

• New business development: Build the catering channel from the ground up. Outbound prospecting, networking, and closing across all relevant segments.
• Account management: Convert one-off orders into recurring relationships. Maintain the CRM, manage repeat order cadence, build referrals.
• Logistics coordination: For every booked event, partner with the assigned restaurant's GM and kitchen team to communicate timing, menu, headcount, delivery details, and special requests. You quarterback it; they execute.
• Local partnerships: Build durable relationships across the segments below — recurring revenue is the goal, not just one-time events.
• Brand presence: Represent us at chamber events, sponsorship activations, tastings, and community functions.
• Reporting: Weekly pipeline review and monthly catering P&L review with ownership.
  
  
  

Target Segments

You'll have wide latitude on where to focus. Priority segments include:

• Schools (K–12, private, charter) and youth sports organizations
• Local and professional sports teams (Jaguars, Jumbo Shrimp, Icemen, plus minor league and youth competitive)
• Churches and faith organizations
• Breweries and local businesses needing food partners
• Corporate offices, professional services (law, accounting, real estate), and healthcare/hospital systems
• Weddings, rehearsal dinners, and social events
  
  
  

A Typical Week

• Mornings: outbound prospecting, follow-ups, proposal building, CRM hygiene.
• Midday: in-person meetings — school athletic directors, church administrators, brewery GMs, corporate office managers, HR contacts.
• Afternoons: coordinating upcoming events with restaurant GMs, menu planning with culinary, networking events.
• Some evenings/weekends: sponsorship activations, large events, tournaments, community functions.
  
  
  

Who You Are

• 3–7 years in catering sales, restaurant catering management, F&B B2B sales, or events sales. Restaurant-side catering experience is a strong plus.
• Track record of building or growing a catering pipeline — you can talk specifically about accounts you opened and revenue you drove.
• Comfortable cold-calling, walking into a school front office, working at a chamber event, and following up relentlessly.
• Organized: you can run a CRM, manage 30 open opportunities at once, and not let things fall through cracks.
• Strong communicators write clean proposals, gives the kitchen what they need to win, and keep clients informed.
• Self-directed. Most of your time is out building the business, not waiting at a desk.
• Existing Jacksonville relationships are a plus but not required.
• Valid Florida driver's license, reliable vehicle, flexibility for some nights and weekends.
  
  
  

What Success Looks Like

• First 90 days: CRM stood up, top 100 target accounts identified, 30 active conversations open, first 10 booked events delivered cleanly. Catering process documented.
• Month 6: Catering pacing toward $100K annualized. 5 recurring accounts producing monthly orders. Strong feedback loop with restaurant GMs.
• Year 1: $250K in net catering revenue, 15 recurring accounts, a real and measurable channel that the business can scale further.