Director of Sales and Catering

Director of Sales and Catering       The Director of Sales and Catering at Tamarack Resort is responsible developing and managing a specific and defined market segment to optimize revenue through (1) maximizing catering opportunities consistent with the resort’s business plan (2) effectively detail and service all groups personally booked; (3) establish Tamarack Resort as a top tier destination for meetings and weddings in the resort market; and (4) promote the resort locally and regionally and increase sales and catering revenue consistently year over year.    Primary Responsibilities (other duties may be assigned): Design and implement strategic plans to maximize revenue for resort  Cultivate lasting relationships with customers to grow loyalty and increase revenues  Actively solicit business across a variety of segments to generate sales & catering business  Develop tactical sales initiatives to support overall sales plans, strategies and programs   Draft detailed sales reports and assess costs, competition, and supply and demand to identify selling strategies  Create tools to accurately forecast sales and catering revenue   Lead and support sales team, establish goals and facilitate ongoing training programs  Develop sales strategies to focus on need, periods such as midweek and off-peak season   Develop, implement, and update quarterly action plans Assign specific markets to sales & catering team to broaden & focus prospecting efforts  Establish business review guidelines to maximize revenue  Create awareness of Tamarack through direct customer selling in conjunction with existing marketing efforts  Promote resort as a destination experience  Assist in the approach to branding and marketing for all deliverable private event products & services  Effectively procure and maintain relationships that will generate future resort event interest  Ensure consistent excellence through maintaining established standards with respect to service and presentation  Assess and anticipate guest needs in a professional manner ahead of time  Generate catering & sales revenue consistent with the resort business plan Solicit, negotiate and book new and repeat business through various efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing function space to meet/exceed revenue goals Align catering service and client specifications to achieve high guest satisfaction and return on investment Develop proposals, contracts and all other appropriate paperwork, including banquet event orders Plan, upsell and detail the meeting/function with the client including space requirements, agenda, equipment, menus, themes/decorations, etc. Communicate effectively, with customer service focus, with clients, vendors, internal team members both verbally and written All other work as required to complete the primary purpose of the position.   QUALIFICATIONS To perform this job satisfactorily, an individual must be able to perform each essential duty.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong   background in the selling, planning and implementation of weddings and other events.   EDUCATION and/or EXPERIENCE Minimum of (5) years in resort or hospitality industry as a sales leader and overseeing staff.  Requires experience in computer software use including Microsoft Office products and specialized restaurant computerized systems (experience with ALOHA Enterprise edition preferred); or equivalent combination of education and experience.  Must be knowledgeable in alcoholic beverage control laws and safe food handling.    Minimum two (5) years of Catering Sales experience or two (2) years in hotel Event Services, Banquet, Group Sales, or an equivalent combination of Education and experience.  Requires experience in computer software use including Microsoft Office products and industry specific sales and catering programs particularly in detailing.  Must be knowledgeable in alcoholic beverage control laws and safe food handling.   CERTIFICATES, LICENSES, REGISTRATIONS   Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier.    Current Cardiopulmonary Resuscitation (CPR) and First Aid certifications recommended.  Safe Food Handling certification required.  Manager Safe Food Handling certification recommended.       LANGUAGE SKILLS Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.  Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.  Ability to write speeches and articles for publication that conform to prescribed style and format.  Ability to effectively present information to top management, public groups, and/or boards of directors.   MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.   REASONING ABILITY Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.   PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear.  The employee frequently is required to stand, walk, reach with hands and arms, and taste or smell.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.   WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   While performing the duties of this job, the employee is frequently exposed to moving mechanical parts.  The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, risk of electrical shock, and vibration.  The noise level in the work environment is usually moderate.