Catering Sales Manager

Job Summary: Responsible for the sales catering and corporate events as well as assist the Director of Catering in the operations of the catering department. Act as liaison between the client and banquet operations.

Qualifications
Education & Experience:
Some college or business school training. High school graduate.
3-4 years previous experience in restaurant and/or related banquet experience
Knowledge of Sales negotiation/closing process
Ability to clearly communicate with proper grammar in English with guests/visitors and hotel personnel to their understanding. Ability to provide legible communication. Ability to compute basic mathematical calculations. Knowledge of Windows, Word/Excel and Delphi. Previous training in guest relations.

Physical Requirements;
Ability to remain stationary at assigned post for extended periods of time. Ability to be mobile/walk for lengths at a time
Sedentary work, exerting up to 25 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements

Strong Sales & interpersonal skills
A minimum of two years hospitality experience
Professional phone etiquette, writing skills and knowledge of Microsoft Office
High level of creativity
Thorough knowledge of the restaurants overall layout, rate structure and capacities
Tenaciously owns sales/promotional opportunities
Adept on Delphi systems and Catering Database
Well organized, detail oriented with excellent follow-up
Must possess excellent communication skills both internally and externally
Needs to possess nimbleness by changing with the needs of the Hotel
Fundamental Requirements:
Spends primary time on direct selling
Actively understands and implements the sales process.

Maintains appropriate balance of account maintenance and prospecting for new business
Establishes and maintains effective and profitable relationships with customers
Responsible for achieving catering budgeted revenue
Assists Director of Catering developing specific goals/strategies in assigned territory to positively impact revenues
Thorough knowledge of property, space, capacities, concept/food style (menus)
Familiar with hotels' competitive set and shared accounts
Communicates a clear sense of strategic direction and goals for assigned territories/markets
Keeps up on industry trends and seeks creative ways to infiltrate markets/accounts
Acts as conduit between the catering/restaurant and hotel teams
Provides appropriate/necessary information to ensure proper operations of the department
Maintains accurate and thorough notes/traces for accounts within the PMS and Catering Database
Review and update menus/packages/upgrades, as requested to satisfy customer needs/maximize revenue
Create appropriate sales collateral and tools for department
Assist in reviewing and updating menus/packages, as requested to satisfy customer needs/maximizing revenue
Assist in creating appropriate sales collateral tools for the department to maximize revenue
Organize and represent restaurant at off-premise/charity events
Joins and attends appropriate market organizations
Completes weekly, monthly, quarterly and annual production reports
Provide weekly/monthly sales activity reports
Supervise execution of banquets on occasion
Assist with additional reports and/or special projects as assigned by the Director of Catering
Salary $65,000 to $75,000 year
We're an equal opportunity employer.

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. To apply, please use the following URL: