Catering Sales Manager

CATERING SALES MANAGER

WHAT’S THE JOB?

Primary responsibilities focus on generating revenue for the hotel within designated markets through goals set by Department leaders.  Goals include prospecting for new business, growing current hotel accounts and developing lasting relationships with planners in the market. 

YOUR DAY-TO-DAY

• Handle incoming catering leads, meet solicitation, outside and maintenance call requirements
• Ability to multi-task between multiple groups and short-term requests
• Detail and service on-site catering groups in a proactive manner, working with the logistics of food and beverage, public meeting space and the billing process
• Introduce ideas for new initiatives and practices to elevate the catering sales experience and offerings
• Display leadership in guest hospitality, exemplify excellent customer service and create a positive atmosphere for guest relations
• Understand the importance of and maintain high meeting planner evaluation scores.  Implement effective methods to ensure the hotel exceeds meeting planner’s expectations
• Responsible for prompt handling (within the business day) of incoming calls and inquiries, monitoring the efficient flow of paperwork as it relates to upcoming events and projects
• Display demonstrated knowledge and ability to upsell clients while promoting a level of service equal to the luxury stature of the property
• Plan and prepare appointments for site inspections, on-site appointments, outside sales calls and tradeshows
• Review all client details to ensure the successful execution and flow of events including: banquet event orders, food, beverage and meeting needs, rooming lists, ground transportation, special room service needs, group resumes, master account billing and audio visual
• Maintain and log all client communications in Delphi.fdc (Amadeus).  It is the responsibility of the individual to use Delphi to keep in touch with clients through phone calls, emails, letters and personal meetings
• Attend weekly meetings as dictated
• Participate in monthly forecasting process and annual budget process
• Ability to provide experienced food and beverage recommendations to clientele, work closely with the Executive Chef on specialty menus and pricing and produce artistic and innovative menus on request
• Work closely with banquet department on operations and event execution, ability to consistently deliver flawless events
• Provide overall direction, coordination and ongoing evaluation of operations.  Ensure detailed execution of all banquet event orders