CATERING SALES MANAGER (EXEMPT)

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JOB SUMMARY

The Catering Manager is responsible for effectively selling the public space, food and beverage, and function planning services of the hotel to maximize revenues and profits for the hotel. The Catering Sales Manager establishes new accounts, generates revenues, monitors booking pace, and books repeat business while keeping quality consistently high.

Education & Experience:

• At least 3 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 2 year of related experience; or a 2-year college degree and 1 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical Requirements:

• Long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

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Mental Requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work and understand financial information and data, and basic arithmetic functions.

Essential:

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Respond to guest complaints in a timely manner.
• Work with other F&B manager and keep them inform of F&B issues as they arise.
• Keep immediate supervisor full informed of all problems or matters requiring his/her attention.
• Monitor quality of service in Banquets.
• Assist in menu planning and preparation.
• Know meeting room sets and capabilities.
• Re-solicit past local accounts, generate new business.
• Set solicitation goals with the Director of Catering and meet or exceed solicitation goals and revenue goals.
• Meet and greet in-house guests upon arrival, review the course of events and introduce other staff members (banquet manager, captain, etc.).
• Develop menus and agendas, ensure BEO’s are insured, and complete all pertinent correspondence with outside vendors to finalize programs.
• Maintain current information on and monitor booking trends to produce forecast figures and month-end reports.
• Understand the Catering incentive program.
• Manage booking pace.
• Handle pricing integrity and propose upscale menus for all groups.
• Interact with outside planners and vendors for special events.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Prepare and submit required reports in a timely manner.
• Comply with weekly and monthly forecasting procedures.
• Be involved in and/or conduct departmental and hotel training.