Sales and Catering Manager

JOB SUMMARY

The Sales and Catering Manager will build strong client relationships to drive group room and event revenue by generating leads conducting site tours and negotiating/contracting business. This position will build strong client relationships create BEOs manage room blocks and times and coordinate with F&B Banquets and operations to ensure seamless execution and guest satisfaction.

KEY RESPONSIBILITIES

Sales and Client Relations

• Partner with the Director of Sales (DOS) to achieve monthly sales and catering goals; maximize revenue with effective upselling.
• Demonstrate professional courteous and ethical communication to build and sustain strong relationships and rapport with prospective and existing clients.
• Conduct site visits tours and plan meetings for upcoming groups and potential clients as needed.
• Communicate with clients to initiate negotiate and finalize contracts for room blocks and catered events including terms for F&B pricing meeting room rental function space guestrooms and property services.
• Confirm event specifications and preferences with the client through emails phone calls and in-person meetings.
• Prepare and manage sales documents: contracts Banquet Event Orders (BEOs) room diagrams invoices and folios.
• Review sales documents and present group details in weekly BEO meetings to the affected departments.
• Coordinate deposits/payments manage rooming lists and oversee room inventory.
• Maintain accurate files and post-event notes.

Event Execution and Banquet Operations

• Collaborate with the banquet captain on set up breakdown clean up and that equipment is returned to the proper areas or suppliers.
• Serve as the on-site contact for groups and events.
• Oversee banquet service to ensure delivery aligns with contracts and BEOs; adapt to last-minute requests according to the propertys policy.
• Delegate tasks to banquet staff; maintain close communication with Food & Beverage.
• Communicate client feedback issues and needs to the DOS.
• Manage inventory and order/rent banquet supplies as needed such as furniture linens and A/V equipment within budget guidelines.
• Maintain all banquet equipment supplies and facilities in an organized clean and safe environment.
• In partnership with F&B leadership participate in hiring scheduling training coaching and performance management of the banquet staff as necessary.

Cross-Functional and General

• Act as a liaison between the Sales and Food & Beverage departments.
• Champion a customer service focused culture at every touch point with associates guests owners and our communities to help build a healthy productive environment dedicated to serving others with excellence.
• Adhere to the proper dress code and provide a professional appearance at all times.
• Follow company policies and procedures and effectively communicate them to team members.
• Participate in on- and off-site networking community and charity events.
• Additional duties and responsibilities may be assigned.

JOB REQUIREMENTS

Education and Experience

• Bachelors degree in hospitality business marketing or a related field preferred.
• 3 years of experience of sales coordination or similar experience; wedding and group marketing experience preferred.
• Proven success prospecting negotiating and closing group/catering business.
• Experience creating proposals contracts BEOs rooming lists and timelines.
• Cross-functional coordination with F&B Banquets and Operations to execute events.

Knowledge Skills and Abilities

• Customer service mindset with effective upselling techniques and revenue optimization.
• Proficiency with Microsoft Office/Google Workspace sales/catering/CRM systems and hotel PMS or the ability to learn.
• Excellent communication (verbal and written) presentation and negotiation skills; lead event walk-throughs and tastings.
• Strong organizational skills with attention to detail.
• Ability to effectively manage time competing priorities and workload.
• Ability to work independently collaboratively and lead a team.
• Ability to work a flexible schedule to include nights weekends and holidays as business demands.

Physical Demands and Work Environment

• Frequent standing walking and moving between meeting rooms banquet spaces kitchen/BOH and front office areas.
• Occasional lifting carrying and setup/breakdown of event materials (linens A/V signage) typically up to 2530 lbs.
• Bending reaching and kneeling to arrange room setups and displays.
• Regular use of computer phone and sales/catering software; ability to read BEOs diagrams and reports.
• Fast-paced hospitality setting with shifting priorities and frequent interruptions on event days.
• Professional client-facing environment requiring polished communication and appearance.
• Mix of front-of-house (lobby function rooms) and back-of-house (banquet prep areas kitchens) environments.
• Exposure to typical hotel conditions: variable temperatures near entrances/kitchens moderate noise levels during events.

Required Experience:

Manager