Our Mission at Fogo de Chão is to provide an extraordinary dining experience by delivering exceptional food and service to our guests. All Team Members are accountable to display Teamwork, Integrity, and Excellence in all aspects of their employment, create an extraordinary experience for our guests, and uphold our Brand Pillars. Responsibilities include ensuring achievement in the following four key desired results: People, Operational excellence, Revenue, and EBITDA(R). Area Catering Sales Manager: Off-Premise Office and in-store work schedule (it may require evening and weekend hours) Position Summary The Area Catering Sales Manager at Fogo De Chao is responsible for prospecting, negotiating, and contracting sales clients for the company’s catering business. It includes any business or social event. The role requires an energetic, detail-oriented person with a flexible, can-do attitude and excellent communication skills to ensure customer satisfaction and repeat business. The candidate must have experience with revenue generation and differentiating strategies and be willing to build relationships with key planners, tastemakers, and industry professionals by participating in and joining high-profile organizations that support the sales strategy. The Area Catering Sales Manager will collaborate with Group Dining Sales Managers to leverage sales for offsite events and is also responsible for meeting budgeted revenue goals while exceeding customer satisfaction, soliciting new business opportunities, and answering, closing, and detailing off-premise catering sales to exceed goals. This position reports to the Senior Director of Off-Premise and will work closely with Area Directors, General Managers, Sales Managers, and Catering specialists within their assigned areas supporting multiple locations (current locations listed in this job description) Essential Duties and Responsibilities. Other duties may be assigned. Grow and cultivate sales through active prospecting of targeted businesses, organizations, associations, and event planners for groups of 25 or more. Work directly with catering clients during the quote and booking process. Assess catering and local store marketing needs of restaurants in the assigned area. Enter all prospects, contacts, accounts, and booking information in the CRM (Tripleseat), and report weekly updates and details on current leads. Act as primary contact for all off-premise full-service clients, ensuring completion of event details and client satisfaction. Manage the booking process to obtain client signatures on CRM-generated contracts and event order forms to confirm bookings. Update documents and inform Operations of the changes. Develop quarterly sales plans and solicit new customer relationships while maintaining existing relationships. Aggressive outreach plans will be monitored. Full-cycle sales management, including following proper accounting procedures. Understand and be able to speak to the business weekly and forecast three months in advance. Attend and participate in all company-related quarterly and annual meetings. Strategize with General Manager, Sales Team, and restaurant to improve Full-Service Off-Premise sales; source, plan, and execute local store marketing activities; create profitable events to make aligned business decisions. Attend networking and other public events as a brand ambassador and foster relationships with individuals and corporations to drive sales and increase revenue. Maintain company values of integrity and professionalism by professionally communicating with guests, being punctual for appointments, returning phone calls promptly, and all other business courtesies. Create an effective schedule, be present for all guest site tours, and communicate with the restaurant management team. Work with all event vendors, including florist, rental company, security, etc. Provide the team with Event Recap and shares operation, sales, and production suggestions. Research and seek out potential venues for catering while obtaining solid returns. Research target markets and industries and assist stores with Trade Area assessments. Maintain a thorough knowledge of menu items through frequent samplings. Collaborate with in-store Sales Managers and develop plans to Competencies Visioning – Identify long-term goals and champion implementing different or alternative ideas. In-Depth Problem Solving & Analysis – Solve difficult problems through careful and systematic evaluation of information, possible alternatives, and consequences. Championing Change – Take action to support and implement change initiatives effectively. Driving for Results – Challenge the organization and yourself to excel and achieve. Influencing & Persuading – Convince others to adopt a course of action. Business Acumen – Understand general business and financial concepts, understand the company’s business, and use general and specific knowledge to be effective. Integrity – Uphold a high standard of fairness and ethics in everyday words and actions. Courage of Convictions – Have the personal courage to address difficult issues in the face of potential opposition. Presentation Skills – Have the skills to communicate effectively with an audience in a formal setting. Continuous Learning – Strive to expand knowledge and refine skills through education and - training. Inspire others to develop and refine knowledge and skills relevant to your work. Education, Experience & Travel Bachelor’s degree preferred 3-5 Years of Sales experience required Multi-unit restaurant experience preferred 2-4 Years of Catering experience preferred Self-managed and able to effectively work in a home or virtual-based environment Work a variable and flexible schedule, including weekends, nights, and holidays Travel: Local driving in assigned areas for events, prospecting, and meetings. The ideal candidate is centrally located, as relocation allowance is not provided. Current territory includes: Downtown Dallas Park Cities/Uptown North Irving Addison Plano and Frisco At Fogo de Chão, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our mission is to ignite fire and joy to care for our team, our guests and our communities. We believe better futures start when we bring our best to the table every day to Feed a Purposeful Future – starting with our team members. We feed our teams with fulfilling job opportunities, making space around the table so everyone feels welcome. At Fogo, we’ll provide you with a fulfilling career with professional and personal growth opportunities at every level. Our values of teamwork, integrity, excellence, humility and Deixa Comigo (we’ve got you!) are more than just words, it’s how we do things every day.