Sales & Catering Manager

-Primary sales efforts are in selling meeting / event space with banquet food & beverage, upsell previously contracted groups, and maximizing hotel revenues.
-The Sales & Catering Manager is responsible to negotiate with clients, meetings, and other functions, all arrangements, suggesting menus, bar set up, room arrangements as per policy and procedure. On completion of negotiations, inform other departments of arrangements in writing which are necessary to assure success of the function.
-The Sales & Catering Manager will solicit for new business, contract negotiation and review, and facilitating a high level of communication before, during and post event with pertinent hotel staff to ensure a high level of service for each catering event and other duties as assigned.
-Keep accurate communication flowing freely among all hotel departments.
-Inform appropriate management team members promptly of any work-related problems or guest complaints.
-Promote the hotel through goodwill, courtesy and a positive attitude.
-Identifies operational challenges associated with his/her group and determines how to best work with the property staff and customer to solve these challenges and/or develop alternative solutions.
-Uses his/her personal judgment to integrated current trends in event management and event design.
-The sales and catering works closely with our sales team for all catering functions to insure maximum utilization of facilities.
-Works to continuously improve customer service by integrating obtained feedback and personal judgment into action plans.
-Performs all other duties as required by General Manager and Director of Sales and Marketing.
-Meet and exceed budgeted sales goal.
-Create new ideas to increase catering revenue during low-demand periods.
-Finalize details on Banquet Event Order Sheets by making customer contact, receiving finalized program, and publishing banquet event orders for distribution.
-Solicit future business from current and past customers.
-Set an example of proper attitude and performance, maintaining a positive attitude toward the hotel and the job being performed.
-Create and maintain teamwork by maintaining a cooperative team-like attitude in working with supervisors and fellow associates.
-Delegate responsibilities to the banquet captain when applicable.
-Complete all assignments by assigned due dates.
-Operate within corporate and property standard policies and procedures.
-Meet or exceed own booking goals, and solicitation goals.
-Maintain catering/sales account database in accordance with standards set by the Management Company and ensure compliance with the property's specific requirements.
-Provide hotel tours to potential customers of the hotel's banquet facilities.
-Have comprehensive knowledge of all operational departments within the hotel.