Catering Manager

The Catering Manager will contribute to generating new catering business leads and servicing existing contracts. It is the primary responsibility of the Catering Manager is to generate revenue by generating leads and converting them to sales with a heavy concentration in the wedding, all SMERF and group business, local and social markets. This position will be responsible for contracting and closing wedding, all SMERF, Group Room business, local and social catering business. The Catering Manager develops and manages catering sales revenue and operation budgets and provide forecasting reports.

The Catering Manager will assist with selling and implementing catering promotions and maximizing revenue by conducting meetings creating and developing menus for the wedding, SMERF markets. Catering Manager will offer personalized solutions for our clients and enhance our reputation and business by working with our Banquet Operations Team to ensure we exceed our clientele’s expectations. The Catering Manager is responsible for assembly and completion of assigned event’s file and organization of event details

RESPONSIBILITIES

• Produces and manages sales based on leads via incoming phone calls, email inquiries, or internal referrals with the purpose of converting the lead to a sale. Identify, qualify and solicit new catering business to achieve revenue goals.
• Produce sales based on previous clients renewing annual events. Must have own transportation to make weekly outside sales calls.
• Understands all details pertaining to the wedding, corporate, local, social market and group market.
• Establishes relationships with area hotels and managers.
• Close the best opportunities for the hotel based on market conditions.
• Develop and manage catering sales revenue and operation budgets and provide forecasting reports.
• Develop menus for the wedding and corporate or SMERF markets.
• Assist with selling, implementing catering promotions.
• Maximizes revenue by conducting meetings creating and developing new food and beverage packages.
• Works directly with clients, wedding planners, and meeting planners gathering necessary information for menu planning, floor plan, room set up, timelines, rental orders, decor, cost and billing details and any other requirements pertinent to their event in a timely manner and assist with those items as necessary.
• Greets client and assists Director of Sales in conducting tastings, working in the best interest of The Hotel Conference Center regarding flow of event, layout of food stations and design of menu befitting of company standards.
• Coordinates menus, staffing and implementation of all group F&B events: preparation and distribution of specifications sheets (BEOs) and Banquet Costing Sheets on each function and catering schedule.
• Creates BEOs and Banquet Costing Sheets for distribution, leads BEO discussion for assigned events. The Sales and Catering Director is responsible for follow-up circulation and timely communication with proper departments.
• Reviews and approves all group banquet checks. The Sales and Catering Director is responsible for the final BEO calculations and final payment when adding food or beverage for the night of for extra guests or extra items.
• Responsible for organization the setup of catering equipment and service ware.
• Manages food service during event to ensure proper service by staff, providing good communication with and working cooperatively with the culinary team.
• Interacts effectively with sales, kitchen, vendors, competitors, catering associations to ensure guest satisfaction.
• Completes Event Report, post-event file and submits all invoices, receipts and closing inventories to appropriate Director of Sales. Records Actual guest count on excel spreadsheet
• Maintains complete and in-depth files on all future and past events and private parties as directed by departmental standards.
• Practices and observes safety rules and regulations and encourage other to do the same.
• Participates in staff meetings; attends classes to expand product knowledge and sales efficiencies.
• Promotes a pro-active work environment that creates an atmosphere of teamwork and quality service.
• Promotes positive guest relations, making every effort to accommodate any guest's reasonable request.
• During the event, the Sales & Catering Director is the client's first point of contact.
• Will work cooperatively with outside vendors to conduct business professionally and in the best interest of Hilton Garden Inn Pearland Hotel & Conference Center.
• Performs other job-related duties as assigned
• JOB REQUIREMENTS
  • MUST HAVE hospitality & food/beverage manager experience. A minimum of 2 years Upper Management in Catering Management and Event Management background required.
  • Enjoys asking for business and closing sales.
  • Enjoys a team sales approach.
  • Exceptional detail in follow-up.
  • Clear, concise written and verbal communication skills.
  • Strong customer service orientation and skills.
  • Ability to prioritize and organize work assignments, delegate work when appropriate.
  • Ability to focus attention on details. Must be extremely detail oriented and organized.
  • Excellent listening skills.
  • Flexible work schedule. Must work a minimum of 45 to 50 hours weekly.
  • Ability to multitask and prioritize.
  • Ability to enforce The Hilton Brand standards, policies and procedures with assigned staff.
  • Ability to motivate assigned staff and maintain a cohesive team.
  • Ability to direct performance of assigned staff and follow up with corrections when necessary.
  • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
  • Ability to exert physical effort in transporting and placement of tables, chairs, podiums and other event equipment.
  • Ability to work without direct supervision.
  • Ability to work cooperatively and professionally with other departments, with respect to the chain of command.
  • Must possess mature, professional demeanor to interact with vendors, staff and guests
  • Is onsite for events to greet clients and ensure expectations are met (this position requires working nights and weekends).
    • Must have a working knowledge of Microsoft Office, Word and Excel.
    • Proficient with Social Media/Networks.

  • EDUCATIONAL REQUIREMENTS

    • High School diploma or equivalent required; Bachelor's Degree preferred.
    • Hospitality Management Degree beneficial.
    • MUST HAVE hospitality & food/beverage manager or equivalent work experience included in resume.
      A minimum of 2 years Upper Management in Catering Sales is preferred.