Mgr., Catering

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A catering sales manager strategically identifies and coordinates all catering sales efforts of both corporate and social clientele. The job involves initiation and development of quality leads to ensure revenue growth and repeat guests.

The primary responsibility of a catering sales manager is to develop existing business and solicit new catering business through catering lead generation and qualification. The sales manager solicits new catering customers through traditional and non-traditional sales techniques, all while maintaining positive relationships with our repeat guests.

Other important duties include booking, selling, planning and coordinating all corporate and social (non wedding) events while assuring the highest level of customer service reflective of a five star Resort. Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high. The individual will conduct catering sales presentations, in person and over the phone sales calls also falls under the purview of a catering sales manager job.

• The ability to actively solicit and book all types of catering business from various sources of leads;
• The ability to develop creative and attractive menu presentations for potential clients.
• The ability to respond to all telephone and walk in inquiries regarding catering space.
• The ability to maintain an active trace/follow-up system on all personal sales calls.
• The ability to coordinate the sales efforts between sales department and catering to insure proper utilization of function space to yield maximum revenues.
• The ability to conduct tours with meeting planners and potential clients.
• The ability to negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
• The ability to comfortably entertain appropriate clients.
• The ability to finalize all bookings maximizing all revenue potential by upselling in all revenue producing areas.
• The ability to keep Director of F&B and Oak Creek F&B Manager fully informed of all problems or unusual matters so prompt corrective action can be taken where appropriate.
• The ability to coordinate with other departments to ensure quality of guest satisfaction.
• Understands food and beverage forecasting and attrition and can produce reports / results
• The ability to attend and participate in all required meetings.
• The ability to prepare a monthly booking. Pace and lost business report.
• The ability to achieve yearly personal sales booking goals.
• The ability to be fully versed in all banquet space, facilities and capabilities of competitive market.
• The ability to review all function space with the Banquet Manager and Head House attendant in regards to any requirements for a group or function.
• The ability to review all banquet event orders and daily and weekly banquet sheets to ensure accuracy in content as well as spelling.
• The ability to provide input on the marketing plan and budget.
• The ability to assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.
• Ability to Identify and successfully close cold calls to definite bookings
• Maintain a professional demeanor at all times to everyone
• Achieve weekly prospecting and solicitation goals.
• Has a basic knowledge of Food and Beverage basics with menu pairing
• Ability to learn different software applications , Delphi, Micros
• Embody mission, vision and values daily
• Responds to incoming catering opportunities and proposals with-in 24 hours
• Respond promptly to…