What are the responsibilities and job description for the Catering Manager position at Hawks Cay Resort?
Essential Job Functions:
- Knows accounts and pending accounts (i.e., volume, trends, rates at other hotels, etc.)
- Make effective sales and prospecting to further develop Weddings, Galas, Kosher Events, Luncheons, and new business
- Maintains orderly sales files and maintains detailed notes in sales system on all correspondence with clients.
- Coordinates with conference services client specifications to deliver smooth turnover of meetings and events.
- Service accounts including BEO’s, and Group Resumes when necessary.
- Oversee all catering sales, targeted towards existing and new corporate and social markets.
- Proven ability to develop and implement strategies to drive Catering revenues through direct sales
- Collect data and prepare strategic plans to achieve annual revenue targets
- Set an elevated standard for the team by securing the highest quality business and inspire everyone to strive for the same level
- Active participation in daily business review meetings as well as Sales and Catering meetings.
- Prepare information for, meet with, and entertain clients as deemed appropriate to obtaining potential business from that account.
- Perform other duties as requested by management.
Necessary Skills and Attributes:
- Excellent verbal, comprehension, listening and problem-solving skills
- Interpersonal and time management skills
- Direct sales skills
- Guest relation skills
Experience:
Minimum of 3 years of progressive catering sales experience required.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to sit; stand; bend; walk; use hands or finger; or feel objects, tools or controls; lift boxes (up to 15 pounds); talk and hear. Vision abilities required by this job include close vision to a computer screen.
- High school graduate or equivalent vocational training certificate
- Minimum 3-years’ experience in hotel catering sales role or banquets preferred
- Fluency in English both verbal and written and command of basic arithmetic
- Knowledge of various food service styles, menu development and content
- Knowledge of room set-up styles and room capacities
- Familiarity with food and beverage cost controls
- Work cohesively with co-workers as part of a team with minimal supervision
