Catering & Sales Manager

Catering And Sales Manager

The Catering and Sales Manager is responsible for overseeing and coordinating all aspects of catering and event planning, ensuring exceptional service and successful execution. While maintaining profitable operations and high-quality products and service levels. He/she is expected to market ideas to promote business, maintain revenue and meet budgeted productivity while keeping quality consistently high. The Catering and Events Manager is also responsible for acting as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business.

Upon completion of group sales and food and beverage contracts, the Catering and Sales Manager will be responsible but not limited to the following functions:

• Selling and coordinating food, beverage, décor, entertainment, audio visual, etc. for all group sales booked; while generating maximum revenue from each group.
• Create detailed Proposals, Contracts, BEOs and Run of Show for clients and internal communication.
• Preparing group resume for 10 – day meeting.
• Conduct pre convention and weekly departmental meetings.
• Constant and efficient communication with entire hotel on details pertaining to the groups booked
• Accurately forecast and provide various reports based on prospect, tentative and definite business
• Work with culinary teams to create custom menus for clients
• Coordinating shipping and receiving of group deliveries
• Ensuring room set up is done in a timely manner, ensuring audio visual needs are completed during event
• Overseeing the servicing of food and beverage events related to the group
• Facilitate event deposits, Audit banquet checks and reconcile event orders/master accounts
• Be present for the group event from start to finish, finalize all outstanding billing prior to group departure
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
• Prepare and submit required reports in a timely manner
• Follow up on all external and internal communication within 24 hours via telephone and/or written correspondence
• Know venue setups, capabilities and best sales practices to maximize revenue
• Have knowledge of all sleeping room configurations and types
• Have comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering
• Conduct site tours for current and future business opportunities
• Coordinate with outside planners and vendors for event setup according to Venue guidelines
• Design floor plans for events
• Ensure all events are set according to client needs in a timely manner
• Manage existing accounts and follow up with client solicitation to capture future business.
• Outreach to new businesses & Destination Management Companies.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible
• Manage the function book and adjust space in order to ensure maximum potential revenue.
• Establish and maintain department filing system to ensure efficiency and organization
• Attend Networking events to foster future event business development
• Understand venue and marketing brand guidelines
• Meet or exceed set goals.
• Be visible on the floor and assist staff as needed during functions.
• Be involved in and/or conduct departmental and hotel training (One-to-One Training, etc.)
• Use feedback from Meeting Planner evaluations to improve service and quality
• Participate in required M.O.D. program as scheduled

Qualifications:

• At least 3 years of progressive experience in a hotel, restaurant or high volume events.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of Food & Beverage.