Director of Catering Sales

The Director of Catering Sales serves as the strategic leader for the department, overseeing all reactive and proactive sales efforts. The successful candidate will be responsible for driving revenue growth, managing catering sales budgets, and fostering long-term relationships with clients. This role acts as the primary bridge between the sales team, culinary staff, and event operations to ensure the seamless execution of high-quality events and total client satisfaction.

• Strategic Planning & Revenue Management: Develop and implement an aggressive, data-driven catering sales and marketing plan. Monitor market trends, competitor pricing, and industry shifts to adjust strategies and exceed annual revenue targets.
• Team Leadership: Recruit, train, and mentor the catering sales team. Foster a high-performance culture by conducting regular sales forums, coaching on negotiation techniques, and ensuring all team members are aligned with company service standards.
• Sales & Business Development: Actively solicit new business through networking, cold calling, and partnership building. Oversee the proposal and contract process, ensuring accuracy in pricing, menu planning, and logistics.
• Operational
  
  Collaboration:
  
  Partner with the executive chef and operations management to ensure that sold products can be executed flawlessly. Maintain clear, consistent communication through detailed Banquet Event Orders (BEOs) and lead pre-event briefings.
• Financial Accountability: Manage department budgets, forecast sales volume, and implement cost-control measures for food and labor. Review operating statements and ensure all receivables are collected in accordance with company policy.
• Quality Assurance: Serve as a senior point of escalation for client feedback. Ensure that all events meet or exceed brand standards for service, presentation, and safety.

• Education: Bachelor’s degree in Hospitality Management, Business Administration, Marketing, or a related field.
• Experience: A minimum of 5–8 years of experience in hospitality, with at least 3 years in a leadership role within catering or event sales.

• Strong financial acumen (budgeting, forecasting, and profit/loss management).
• Advanced negotiation and contract management skills.
• Proficiency in CRM platforms and Microsoft Office Suite (Excel, PowerPoint).
• Exceptional communication and interpersonal skills, with the ability to represent the company professionally at industry events.
• Creative problem-solving abilities and a calm, proactive approach under pressure.

• This role requires a flexible schedule, including availability for evening, weekend, and holiday events as business needs dictate.
• Must be able to balance office-based administrative tasks with on-site event supervision and client tours.