Catering Sales Manager

Career Opportunity – Catering Sales Manager

SUMMARY: The Catering Manager's mission is to achieve annual catering sales and profits while working in partnership with operations. This mission is accomplished by ensuring that activities are performed to planned specifications, leading to total guest satisfaction and repeat business.

BENEFITS:

• Medical/Dental/Vision after 60 days (Full Time Associates)
• Company paid Life insurance, LTD & STD after 60 days (Full Time Associates)
• 401K with Match after 90 days
• Paid Time Off
• 50% Discount at McCormick & Schmick's
• Discounted room benefits

RESPONSIBILITIES:

Sales & Business Development

• Work with the Sales team to develop and implement programs to service and retain group business
• Successfully presents catering services to guests in a manner that exceeds guest expectations and profitability
• Communicates client's needs through timely and detailed written and verbal communications to ensure internal understanding / compliance and external guest's expectation of services
• Research the competitive catering environment to define potential sources of Catering business and to determine strengths and weaknesses of competitors
• Effectively establish the local market to include, but not limited to: local client contacts, businesses, social events, fund-raisers, weddings, bar/bat mitzvahs, etc.
• Participates in industry and civic organizations to promote business opportunities.
• Makes solicitation and service calls in person, through mail/email, and by telephone on assigned accounts to promote and sell hotel and restaurant facility space and services.

Client Success:

• Prepare proposals and confirmations for group bookings, conduct tours of the property with prospective customers
• Successful implementation of booked catering business and servicing of client events
• Ensures all catering services exceed guest expectations
• Initiates contact with clients to secure their food and beverage selections in advance of event dates
• Discuss group’s plans for future events, encouraging rebooking
• Communicates guest complaints to appropriate manager
• Monitors guest satisfaction through follow-up surveys, thank you cards and calls.

People Management:

• Uses all performance management tools to provide guidance and feedback to team
• Holds team accountable to steps of service to deliver great guest service
• Promotes a cooperative work climate, maximizing productivity and morale
• Conducts regular scheduled meetings to ensure lines of communication are open between management and team members
• Interviews, hires, trains and develops team members
• Displays a positive attitude towards team members

General Responsibilities:

• Regularly obtains feedback from clients and guests to improve operations
• Ensure times and locations of specific events are posted properly and in the appropriate locations
• Achieves daily sales and assigned cost goals
• Block space effectively to maximize potential revenues
• Distribute event details to all appropriate hotel departments to facilitate efficient purchasing, planning, and employee scheduling
• Achieves assigned budget goals
• Employs good safety and sanitation practices
• Follows and enforces responsible alcohol service policies
• Completes required department reports and complies information at month end closing
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume

QUALIFICATIONS

• Minimum X years’ catering management experience with proven success
• Must have high school diploma or equivalent, at a minimum
• English reading, writing, math and computer skills required
• Ability to taste and evaluate food and beverage products
• Knowledge of all hotel support departments
• Must be able to interact effectively with all levels of hotel staff and management
• Must have outstanding organizational skills
• Must have outstanding sales capabilities
• Must be able to meet the demands of clients’ events to include presence at numerous food and beverage functions throughout the day
• Up to date computer knowledge of sales and catering and general business software to interact effectively with all levels of hotel staff and management
• Must be able to work a flexible schedule, including weekends and holidays, when needed