What are the responsibilities and job description for the Director of Event Sales and Catering position at Celeste Group?
The Director of Event Sales and Catering is responsible for driving revenue and overseeing the seamless execution of private events and catering operations within the Celeste Group. Reporting to the Director of Operations, this role combines leadership in client acquisition, event planning, and catering logistics while ensuring the highest standards of service, profitability, and operational efficiency. This individual will lead a team, develop sales strategies, and ensure exceptional guest experiences across all private events and catering functions.
Key Responsibilities
1. Event Sales and Client Acquisition
• Develop and execute sales strategies to attract and retain clients for private events and catering services.
• Build and maintain strong client relationships, acting as the primary contact throughout the sales and planning process.
• Conduct site tours, deliver proposals, and negotiate contracts to secure bookings.
• Create customized event packages that meet client needs and align with budget goals.
2. Event Planning and Coordination
• Oversee the planning of private events, including corporate functions, weddings, and social gatherings.
• Collaborate with clients to finalize event details such as menus, layouts, timelines, and special requests.
• Coordinate with internal teams (culinary, operations, and service) to ensure flawless event execution.
• Supervise event setup, on-site management, breakdown, and post-event evaluations to maintain client satisfaction.
3. Catering Operations Oversight
• Manage all catering logistics, including menu development, food preparation, delivery, and on-site service.
• Partner with the culinary team to ensure food quality, presentation, and timely execution.
• Monitor catering inventory and supply chain, optimizing costs and minimizing waste.
• Ensure compliance with health, safety, and food handling regulations across all catering operations.
4. Financial and Revenue Management
• Develop and manage budgets for catering and events, tracking revenue, expenses, and profitability.
• Conduct regular financial reviews to assess departmental performance and identify growth opportunities.
• Implement cost-saving measures without compromising service or quality.
• Forecast future revenue based on booking trends and market conditions to set sales targets.
5. Leadership and Team Development
• Recruit, train, and mentor a team of high-performing sales and event professionals, including coordinators and managers.
• Set clear goals, KPIs, and expectations for the team, ensuring alignment with company objectives.
• Conduct regular team meetings, provide feedback, and foster an environment of professional growth and accountability.
• Promote a collaborative, positive workplace culture centered on excellence and guest satisfaction.
6. Marketing and Business Development
• Collaborate with the marketing team to develop and implement campaigns that promote catering and event services.
• Identify and pursue partnerships, sponsorships, and cross-promotional opportunities to expand market reach.
• Analyze competitor offerings and industry trends to ensure a competitive edge and innovation in event services.
7. Operational Efficiency and SOP Implementation
• Establish and enforce standard operating procedures (SOPs) for event sales and catering operations.
• Ensure all events are executed with precision, attention to detail, and adherence to company standards.
• Proactively address on-site challenges during events, ensuring smooth operations and client satisfaction.
• Regularly evaluate and improve processes to enhance operational efficiency and effectiveness.
8. Reporting and Analytics
• Maintain comprehensive records of event bookings, client feedback, and team performance.
• Provide regular updates and detailed reports to the Director of Operations, highlighting successes, challenges, and recommendations.
• Use data analytics to evaluate event outcomes and refine sales strategies for continuous improvement.
Qualifications
• Minimum of 5 years of experience in event sales, catering management, or a leadership role in the hospitality industry.
• Proven track record of meeting or exceeding revenue targets and financial goals.
• Strong leadership and team management skills, with experience leading cross-functional teams.
• Exceptional communication and interpersonal skills, with the ability to build rapport with clients and team
members.
• Highly organized, with the ability to manage multiple events and priorities simultaneously.
• Proficiency in event management software (e.g., Caterease, Tripleseat), CRM systems, and familiarity with POS tools.
• Knowledge of health, safety, and food handling regulations.