Assistant Director of catering Sales

Position Summary

The Assistant Director of Catering Sales supports the Director in managing the catering sales department to achieve revenue goals and maintain high service standards. This role is responsible for overseeing the daily operations of the sales team, managing key accounts, and ensuring that all sales processes—from lead inquiry to final execution—are handled with precision. The successful candidate will act as a mentor to junior staff and take the lead on special projects to improve department efficiency.

• Sales Leadership & Mentorship: Assist the Director in supervising the sales team, providing day‑to‑day guidance on lead conversion, contract negotiation, and upselling techniques.
• Operational Oversight: Review all Banquet Event Orders (BEOs) and contracts for accuracy before they are circulated to the operations and culinary teams. Ensure all departmental SOPs are strictly followed.
• Key Account Management: Directly manage a portfolio of high‑value corporate and social clients, ensuring consistent engagement and retention.
• Reporting & Analysis: Compile weekly and monthly sales reports for the Director. Analyze performance data to identify gaps in the pipeline and suggest adjustments to sales strategies.
• Collaboration & Communication: Act as the liaison between the sales department and the kitchen/operations teams. Lead weekly team briefings to ensure all departments are prepared for upcoming events.
• Process Improvement: Identify areas for improvement in existing sales workflows and lead the implementation of new systems or digital tools to streamline client communication.

• Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Experience: Minimum of 4–6 years of progressive experience in catering/event sales, with at least 1‑2 years in a senior or team lead capacity.
• Skills:
  • Advanced Negotiation: Proven ability to close complex contracts and handle difficult client negotiations.
  • Leadership: Demonstrated experience in training team members and managing performance.
  • Financial Literacy: Strong understanding of P&L impact, catering margins, and revenue forecasting.
  • Technical Proficiency: Advanced knowledge of CRM software and MS Office; experience with hospitality systems is essential.
  • Adaptability: Ability to step into the Director’s role as needed and handle high‑level escalations calmly.

• This is a full‑time, high‑engagement role requiring flexibility to work during events, which may include evenings, weekends, and holidays.
• Requires a balance between high‑level management and active, on‑the‑floor presence during major events.