Senior Catering Sales & Events Manager

Four dynamic, integrated companies make up the Transwestern enterprise, giving us the perspective to think broadly, deeply and creatively about commercial real estate. Clients and investors rely on us for expertise that spans institutional and opportunistic investment, development, hospitality, and brokerage and asset services. Our award-winning, collaborative culture empowers team members with resources and independence to work across boundaries in pursuit of innovative solutions, reinforcing a reputation for service excellence that translates to measurable results. Through offices nationwide and alliance partners around the globe, we positively impact the built environment and our communities while fostering a work climate that champions career vitality for all. Learn more at transwestern.com and @Transwestern.

Transwestern Hospitality Group (THG), a full-service hospitality investment, development, and operating company, specializes in the full-service luxury boutique hotel sector. Part of the Transwestern companies and nationally recognized for venue activations and placemaking capabilities, THG brings forward-thinking ideas and applications to hospitality which enhance property performance, and harness the power of Transwestern’s diverse, integrated platform to execute at the highest level.

Transwestern is built on a common purpose - Empowering Good People to do Extraordinary Things Together.  We are committed to the hiring of smart, passionate, hard-working people who understand the benefits of both collaboration and independence.

POSITION SUMMARY:

POSITION SUMMARY

The Senior Catering Sales and Events Manager is responsible for planning, directing, and managing the sales and operational efforts of the Banquet and Catering Department of the hotel to ensure exceptional service delivery, customer satisfaction, and revenue growth. The Manager will oversee all aspects of catering sales, from lead generation and client engagement to event execution and post-event follow-up. Utilizing advanced prospecting skills, market insight, and a strong business sense, the Manager consistently identifies new opportunities, builds lasting client relationships, and drives performance to exceed catering revenue goals. A deep understanding of event logistics, food and beverage operations, and hospitality standards is essential to ensure seamless coordination and memorable guest experiences.

POSITION ESSENTIAL FUNCTIONS:

• Oversees all day-to-day operations for the Banquet/Catering sales effort.

• Creates and maintains an office environment conducive to effective selling and customer advocacy.

• Participates in the development and management of the Banquet/Catering sales revenue and operating budgets.

• Effectively develops and manages relationships with key stakeholders, both internal and external.

• Assist the Director of Sales to analyze market information through Delphi and implement catering strategy to achieve the hotel’s financial catering goals.

• Assists Revenue Management and the Group Sales Manager with completing accurate projections.

• Develops, implements, and sustains a high impact solicitation program focused on increasing local catering business.

• Works with the management team to create and implement a catering sales marketing plan addressing revenue, customers and the market.

• Assists with the development and implementation of catering promotions, both internal and external.

• Works collaboratively with off-property sales channels to ensure the property needs are being achieved and the sales efforts are complementary, not duplicative.

• Conducts outside catering sales calls and prospecting calls based upon set individual monthly goals.

• Completes Catering/Sales components of the Marketing Plan (updated quarterly) including strategic action plans for all relevant market segments, booking channels and revenue streams.

• Sets Banquet/Catering goals and objectives with Director of Sales (DOS), utilizing goal-setting models and market knowledge. Ensures strategies and tactics are in place to achieve RPOGR (revenue per occupied group room) goals.

• Establishes Banquet/Catering booking guidelines with the DOS, based on historical data and forecasts to maximize revenue.

• Reviews Banquet/Catering pace reports with DOS and reforecast Weekly 30/60/90-Day Budget with the DOS and the Director of Revenue Management.

• Evaluates new and incremental business opportunities/promotions to maximize revenue for the hotel.

• Completes Banquet/Catering Sales Activity Critiques (weekly/monthly/quarterly) with information that