Group Sales Manager

Description

The Manager is responsible for building catering sales, revenues, and assisting with the successful execution of events that exceed guest expectations.

Key duties:

• Responsible for Private Dining and Group Dinning sales at assigned restaurants.
• Client communications including Contract negotiations, Menu, Payment, and all follow up with the client, restaurant management, and catering team.
• Menu design, room layout, and managing all client requests.
• Coronating all other aspects of the event such as: floral, linen, rented items.
• Liaison to Client, SD and Chef
• Be present at the client event.
• Ensure payments are collected.
• Assisting with placing Mi Cocina Catering orders
• Assist with securing new business and maintaining repeat customers.
• Work with the Director to maintain the catering marketing plan including a comprehensive group and event planning.
• Assist with coordinating and executing catering functions and events.
• Assist with menu development & costing, marketing functions as they relate to the catering department.
• Complete all other assigned tasks.

Sales

The Manager is responsible for assisting with both developing existing business and soliciting new business through lead generation and sales marketing.

Event Planning

The Manager is responsible for assisting in the planning of private dining, group, and events for guests. Some aspects of planning can include helping the client find other service providers such as disc jockeys, limousine companies, photographers, videographers, etc. The Manager should develop a list of other professionals in these fields and provide them as referrals to guests.

Customer Service

The Manager needs to be available to guests during their events. He/She should be out on the floor where they are easily visible. The Manager should ask the client for a central contact during the event and then check in with that person periodically during the event.

Decorating

The Manager should work with guests to determine how many people are attending each event and what type of seating the client would like. The Manager should assist with designing a room layout for that meets the client's seating needs and any entertainment needs. If the client has special requests for decorations, the Manager may need to contact outside vendors to help supply equipment.

Menu Planning

The Manager should be knowledgeable of all possible food offerings and when necessary, work with our chefs and the client to choose a proper menu. The Manager occasionally will need to prepare examples of common menus for a client before the meeting and arrange to offer samples of the food at menu planning meetings.

Scheduling

The Manager is responsible for working closely with the restaurant operations and or catering operations teams  to make sure there is enough staff to work an event and match the personality of the staff to the personality of the client. Some servers can interact with the client more effectively for specific types of events and this should be a consideration when scheduling. For example, some team members work better maintaining a buffet table and others excel at table service.  The Manager should know the skills of the staff and use that to help with selecting the event staff for each event.

Vendor Relations

The Manager on occasion will work with the Restaurant RD, Chef, or others in the ordering of food and at times may have to order specialty items. The position should be ready to keep in constant contact with vendors. These vendors may include food providers and other services, such as linens and equipment suppliers. He/she should attend catering fairs from time to time to meet new vendors and keep up to date on the latest food and cooking supply trends.

Safety

All Managers are expected to keep work location a safe and healthy work environment. Utilize basic safety measures to keep the work environment safe. Report any safety concerns to your supervisor. Where safety rules or best practices require that protective clothing/glove/shoes/equipment to be worn, or apparatus utilized, employees must wear clothing /gloves, shoes and equipment and use the apparatus.  Follow all TABC safe alcohol serving standards.

Qualifications

• A proven track record in sales. 
• Suggestive selling techniques.
• Organizational skills.
• Strong written and verbal communication skills.
• Strong customer service orientation and skills.
• Excellent listening skills.
• Exceptional detail and follow-up skills.
• Excellent safety and sanitation skills with Food Handlers and TABC Certification.
• Create courteous, friendly, professional work environment.
• Ability to quickly evaluate alternatives and decide on a plan of action.
• Have knowledge of service and food and beverage, generally involving at least four years of front-of-the-house restaurant experience and/or banquet/event positions.
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Availability to work a flexible schedule including evenings and weekends as needed.
• Be able to reach, bend, stoop and occasionally lift up to 50 pounds.
• Bi-Lingual (Spanish) a plus.
• College degree a plus.

M Crowd Restaurant Group is an EQUAL EMPLOYMENT OPPORTUNITY employer. Candidates are considered for employment with M Crowd Restaurant Group without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, veteran status (specifically status as a disabled veteran, special disabled veteran, Vietnam Era veteran, recently separated veteran, armed forces service medal veteran, or other protected veteran) or other classification protected by applicable federal, state or local law.