Restaurant Event & Sales Manager

The Event Sales is responsible for selling and servicing events for in-house groups as well as outside clients. The primary focus is to sell Banquet Food and Beverage with other responsibilities including menu planning, agenda setting and hotel meeting services. Other duties will include reviewing contracts and facilitating communication before, during and post event with hotel staff to ensure a high level of service. The Catering Manager will also contribute to site inspections, maintaining strong customer relationships and working as a team member with the sales and catering staff.

· Constantly. Develop and execute sales action plans to close on targeted accounts and/or business within a market segment.

· Constantly. Respond to incoming sales inquiries for the hotel within 4 hours of receipt.

· Constantly. Maintain a balance of account maintenance and prospecting for new business.

· Constantly. Contact representatives from respective market segments to solicit business for the hotel.

· Constantly. Adhere to the hotels sales guidelines and book profitable business based on need times including but not limited to prospecting, outside sales calls, solicitation, site inspections, sales blitz, and presentations.

· Constantly. Establish and maintain existing accounts within your market segment.

· Constantly. Solicit, negotiate and confirm new and repeat business through various efforts (lead follow up, telemarketing, direct mail, referrals, internet prospecting, etc.) to maximize revenues to meet/exceed goals.

· Constantly. Use networking ‘social media for business’ tools such as LinkedIn to research existing & potential accounts, and develop new contacts for the hotel.

· Constantly. Entertain potential clients/guests. Invite clients to the hotel for entertainments, lunches and site inspections.

· Constantly. Make prospecting calls.

· Constantly. Develop and implement creative sales strategy by analyzing historical, current and future hotel/market/account trends.

· Constantly. Participate in training, trade shows, field trips and community, industry and professional organizations to maintain high visibility in support of the achievement of sales and revenue goals.

· Constantly. Prepare creative ways in which to reach out to a potential client for future business.

· Constantly. Analyze requirement of function, outline available hotel facilities and services offered and quote pricing.

· Constantly. Assist in planning and participating in sales blitz.

· Constantly. Obtain reader board summaries from competition and prospect accordingly.

· Constantly. Davidson Lead Referral Program. Actively seek business opportunities for other company-managed hotels.

· Frequently. Consult newspapers, trade journals, internet, etc., to learn of contemplative conventions and social functions and to learn about the market and trends.

· Frequently. Follow through on leads from the group sales department.

· Frequently. Meet or exceed the annual sales goals set by the DOS/DOC/Budget including sales activity production.

· Frequently. Confer with guest and hotel department heads to plan function details, such as space requirements, publicity, time schedule, food service and decorations.

· Frequently. Utilize proper communication channels to inform operating areas of customer’s contract needs and potential requests.

· Frequently. Prepare for and attend all applicable pre-cons and post-cons.

· Frequently. Arrange for VIP amenities to be delivered.

· Frequently. Check on functions regularly as they are being executed for groups.

· Frequently. Prepare and send advance brochures/menus to prospective customers.

· Frequently. Prepare and receive cash deposits, billing and payments.

· Frequently. Manage the function book and adjust space in order to ensure maximum potential revenue.

· Frequently. Sell liquor in accordance with state liquor laws.

· Frequently. Work with group sales and Executive Chef in menu planning to maximize revenue based on customer budget.

· Frequently. Relay accurate forecasting information for rolling forecast.

· Frequently. Promote employee empowerment.

· Frequently. Demonstrate positive leadership characteristics, which inspire employees.

· Frequently. Report all unsafe conditions immediately.

· Frequently. Participate in annual competitor survey.

· Frequently. Complete other duties as assigned by supervisor to include cross training.

· Bachelor’s degree and/or 2 years of hotel sales experience.

· 1 year food and beverage experience.

· Strong understanding of negotiation and interpretation of contracts.

· Developed business communication skills, both written and verbal.

· Understanding/knowledge of Microsoft office.

· Confident and professional appearance.

· Proactive sales approach, assertive and fast paced, driven to succeed.

· Execute and support Hotel Customer Service Standards and Hotel’s Brand Standards.

· Understanding of respective market segment, competitor’s strengths, weaknesses, economic trends, supply and demand.

· Work well under pressure.

· Time management skills. Being able to work on multiple projects with desired outcome for each.

· Ability to communicate effectively with public and other employees.

· Creativity in designing events.

· Working knowledge of banquet department (sets, AV equipment, scheduling, menu planning).

· Ability to design menus in conjunction with the culinary department to maximize operating profit.

· Experience with major Hospitality Sales CRM system, i.e. Delphi, Daylight and/or brand CRM such as Marriott CI/TY or Starwood ISAC is preferred.