Sales and Catering Manager

JOB SUMMARY
The Catering Manager targets and coordinates catering sales efforts for the hotel. The primary responsibility is developing existing business and soliciting new catering business through generating awareness, supporting, and enhancing event-space sales initiatives that are compatible with LBA sales plans, strategies, and programs. This position will work in the Sales department but also partner with Food & Beverage to coordinate efforts related to event-space as well as food and beverage. Responsible for coordinating, supervising and directing all aspects of the catering and banquet department while maintaining profitable operations and high quality products and service levels.

PRE REQUISITES
The Company associates have access to guestrooms and property, character traits of honesty and trustworthiness are essential to this position. Therefore, associates must pass the appropriate security clearance, per company policy.

• One year catering and/or event management experience.
• Two years experience in a Hotel or Event venue.
• High School diploma or equivalent of same.
• Associate’s or Bachelor’s Degree preferred.

SUMMARY OF ESSENTIAL JOB FUNCTIONS
Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating.

For this position specifically:

• Must be able to push or pull 60 pounds and lift and/or carry 30 pounds.
• Must be able to stand for eight hours, bend, stretch, reach.
• Must be able to see and hear.
• Must be able to speak and read English, the ability to communicate in another language may be helpful.
• Computer skills required: Microsoft Outlook, Microsoft Word, Excel and Powerpoint, experience working with customer relationship software like Hotel Sales and Catering Pro, Delphi or Caterease is preferred.
• Must display professionalism, honesty, and trustworthiness at all times.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

Knowledge in:

• Identifying opportunities to achieve financial performance goals for banquets and events.
• Food and Beverage costs and how to calculate
• Selling strategies for highest profit of product and services.
• Configurations and set ups for function space.
• Competition and what this hotel has (or doesn’t have) over others.
• Area shopping, dining, entertainment and travel directions to assist guest inquiries.
• Daily hotel operations: check daily events, bulletin boards and are up to date on changes, new procedures and events.
• Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

Skills:

• Work with and offer aggressive agreements to local organizations or in bound inquires that have both banquet space and rooms attached. This would be a collaborative effort with General Manager, Director of Sales and Director of Food & Beverage
• Manage in-house inquiries for meeting/event space as related to: Banquet Food, Banquet Room Rental, and Banquet Equipment Rental.
• Maintain client-base for banquet and event business where appropriate.
• Maintain organization of supplies and order as necessary.

Abilities:

• Sell effectively, Negotiate when necessary.
• Multi-task, remain associate and guest service centric.
• Effectively communicate with guests, department heads, associates and home office support staff.
• Solve guest issues with professionalism and promote positive morale and friendly attitude at all times.
• Market and promote hotel and services to increase exposure and sales.

SPECIFIC RESPONSIBILITIES

1. Collaborate with Sales team as well as Food and Beverage team with posting e-commerce activities as related to event space to appropriate websites as needed.
2. Proactively direct outside sales calls a minimum of 50% of time on specific market segments to generate new business. Responsible for managing group segments where catering needs are required, banquet, meeting room rental and AV booking space.
3. Partner with Sales team with any inside sales for the property that have event space attached.
4. Answer incoming inquiries via phone, internet/website and leads for all event space only requests adhering to established Catering Free Sell Date strategies.
5. Ensure compliance with local liquor laws, health and sanitation regulations.
6. Create and maintain a preferred vendors list for all ancillary services as it relates to the venues and meeting space.
7. Review banquet checks for accuracy and reconcile all event charges.
8. Serve as point of contact for all pre-con and post-con meetings.
9. Generate fun