Catering Sales Manager

Kessler Hotels is a portfolio of artistically inspired boutique hotels boasting unique design, luxurious accommodations, and intuitive service across Alabama, Colorado, Georgia, Florida, North Carolina, and South Carolina. Each property showcases artistic, musical, and cultural influences and offers Bohemian luxury in locations such as Savannah and the Blue Ridge Mountains.

Located in the heart of the Historic Biltmore Village, Grand Bohemian Lodge Asheville is an AAA Four Diamond Autograph Collection property featuring a Tudoresque exterior and a distinctively individualistic interior. Guests can view the surrounding scenery or explore the nearby Blue Ridge Mountains and Pisgah National Forest. After a day of exploration, they can relax at The Spa at Grand Bohemian, dine at Red Stag Grill or a private restaurant in the Black Forest Wine Room, or visit the art gallery showcasing local, regional, and international artists.

The Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals. He/she must have strong knowledge of weddings and understand the importance of prospecting in creating new sales opportunities. He/she is also responsible for coordinating and servicing client functions to ensure customer satisfaction while maintaining profitable operations and high‑quality product and service levels.

Candidates should be comfortable problem‑solving with client relationships and event management.

• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Prepare and submit required reports in a timely manner.
• Follow up on all turnovers within 24 hours via telephone and within 3 days with written correspondence.
• Know meeting room setups and capabilities.
• Know sleeping room configurations and types.
• Respond to Catering inquiries immediately.
• Use the Partnership Agreement to meet client needs.
• Have comprehensive knowledge of all operational departments within the hotel—guest services, reservations, housekeeping, audio‑visual, switchboard, accounting, restaurants, bars, and engineering.
• Interact with outside planners and vendors for event setup.
• Maintain pricing integrity and propose upscale menus for clients.
• Manage existing accounts and follow up with client re‑solicitation to capture future business.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Manage the function diary and adjust space to ensure maximum potential revenue.
• Be visible on the floor and assist staff as needed during functions.
• Be involved in and/or conduct departmental and hotel training (One‑to‑One Training, etc.).
• Plan and execute holiday and special events in conjunction with the Director of Catering.
• Use feedback from client evaluations to improve service and quality.
• Participate in required M.O.D. program as scheduled.

• At least 4 years of progressive experience in a hotel or a related field, or a 2‑year college degree and 3 or more years of related experience, or a 4‑year college degree with at least 2 years of related experience.
• Proficient in Windows, company‑approved spreadsheets, and word processing.
• Proficiency in Delphi preferred.
• Flexible with long hours; occasional workload requiring exertion up to 50 pounds.
• Maintain a warm and friendly demeanor at all times.
• Effective verbal and written communication with employees and guests at all levels.
• Effective at listening, understanding, and clarifying concerns.
• Multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with hotel standards.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with hotel standards and regulations to encourage safe and efficient operations.
• Maximize efforts toward productivity, identify problem areas, and assist in implementing solutions.
• Handle problems, including anticipating, preventing, identifying, and solving as necessary.
• Understand and evaluate complex information and data from various sources.
• Maintain confidentiality of information.
• Perform other duties as requested by management.

Mid‑Senior level

Full-time

Sales and Business Development

Hospitality