Terrace on the Park is seeking a Banquet Event Sales Manager.

Our Banquet Event Sales Manager shares the responsibility for the most profitable segment of our business. While maintaining fiscal responsibility the Banquet Event Sales Manager must have a passion for executing flawless events. Events begin with the first inquiry and end with the invoice accompanied by a thank you note.

Noted, however not limited to:

• Handle event inquiries
• Check on available dates.
• Decide what date and room works for both the member as well as the Facility
• Assist on all Catered Events
• Team work to ensure events run properly
• Create theme, style of service and menu
• Contract all Catering/Special Events
• After needs of client are assessed a request for deposit and payment schedule is established, the Host is requested to sign the Contract and BEO (Banquet event order).
• Track and receive all deposits
• We request that payment be made in three phases,
• Deposit to hold the agreed upon date
• Final payment 10 days prior to the event
• Ensure that price guidelines are adhered to.
• Selective sell guide must be followed; the guide is used to ensure that we are not booking the room for events that do not meet a certain dollar minimum. This fluctuates throughout the year and is based on supply and demand.
• Assist with supervision of all Catered/Special Events
• During the event the Banquet Manager is responsible for service, the banquet/catering manager ensures that the service being provided is the service that was sold to the guest. It is also the responsibility of the banquet/catering manager to supervise the kitchen during service and to assist where needed.
• Prepare BEO’s in a timely fashion
• The BEO is the document that all the departments use to guide them through each event. This provides them with the information that enables them to order product and schedule staff.
• Assist with the preparation weekly/monthly/annual revenue forecast.
• This document is used to inform the Upper Management of how the future looks. We base purchases on this as well as schedule vacations.
• Assist with Menu Development with the culinary team
• Together we develop new ideas as well as new presentations.
• PERFORMANCE EXPECTATIONS
• Must adhere to TOTP code of Professional conduct
• Ability to work in a fast-paced environment and work under pressure.
• Ability to handle sensitive/confidential matters.
• Ability to prioritize
• Most tasks are performed independently or in a team environment with direct supervision.
• Strong organizational & interpersonal skills.

Requirements

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Language and Communication Skills:

• Speak, read, and write fluently in English
• Excellent written and verbal communication skills in English
• Must possess strong communication and listening skills
• Ability to communicate clearly and directly.
• Ability to effectively present information in one-on-one and group situations

The following minimum requirements are required:

• Working knowledge of Caterease Software
• Proficiency in Microsoft Office Suite
• Proficiency in Google Calendar
• Nights and Weekends a must
• Ability to multi-task

Benefit Conditions:

• Waiting period may apply

Commission Only:

• No

COVID-19 Precaution(s):
*

Work Remotely

• No

Job Type: Full-time

Pay: From $65,000.00 per year

Benefits:

• 401(k)
• Health insurance
• Paid training

Compensation package:

• Commission pay

Travel requirement:

• No travel

Application Question(s):

• Are you available to work evenings and weekends?

Education:

• Bachelor's (Preferred)

Experience:

• catering / banquet sales: 3 years (Required)
• Sales Experience: 3 years (Required)

License/Certification:

• Driver's License (Preferred)

Work Location: In person