Catering Manager

Full-Time

Description

Essential Job Functions:

• Knows accounts and pending accounts (i.e., volume, trends, rates at other hotels, etc.)

• Make effective sales and prospecting to further develop Weddings, Galas, Kosher Events, Luncheons, and new business

• Maintains orderly sales files and maintains detailed notes in sales system on all correspondence with clients.
• Coordinates with conference services client specifications to deliver smooth turnover of meetings and events.
• Service accounts including BEO’s, and Group Resumes when necessary.
• Oversee all catering sales, targeted towards existing and new corporate and social markets.

• Proven ability to develop and implement strategies to drive Catering revenues through direct sales
• Collect data and prepare strategic plans to achieve annual revenue targets
• Set an elevated standard for the team by securing the highest quality business and inspire everyone to strive for the same level
• Active participation in daily business review meetings as well as Sales and Catering meetings.
• Prepare information for, meet with, and entertain clients as deemed appropriate to obtaining potential business from that account.
• Perform other duties as requested by management.

Necessary Skills and Attributes:

• Excellent verbal, comprehension, listening and problem-solving skills
• Interpersonal and time management skills
• Direct sales skills
• Guest relation skills

Experience:

Minimum of 3 years of progressive catering sales experience required.

Physical Requirements:

While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift boxes (up to 15 pounds); talk and hear. Vision abilities required by this job include close vision to a computer screen.

• High school graduate or equivalent vocational training certificate
• Minimum 3-years’ experience in hotel catering sales role or banquets preferred
• Fluency in English both verbal and written and command of basic arithmetic
• Knowledge of various food service styles, menu development and content
• Knowledge of room set-up styles and room capacities
• Familiarity with food and beverage cost controls
• Work cohesively with co-workers as part of a team with minimal supervision