Sales Manager

The Sales & Events Manager reports to the General Manager along with the Director of Sales,
and is tasked with creating innovative solutions and improvements, meeting financial goals, and
motivating a team to work in a collaborative manner for the best possible guest experience.
They solicit local businesses, outside groups, conventions, weddings, etc. and respond to
inquiries for those special events. Our Sales & Events Manager is responsible for developing
customer relationships, scoping out the needs of the local market and delivering a strategic
sales plan that will meet and exceed goals. Event Sales is an important part of The Ginger
Companies brand and culture. The Sales Manager will need to be able to drive off peak revenue
and incremental revenue during peak times.

General Accountabilities
- Directs the efficient and effective operation of the special events department in accordance with established policies, procedures and guidelines, revenue targets, safety and sanitation requirements, and executive leadership directives
- Aligns, develops, and implements marketing strategies to achieve special events revenue targets, and works in conjunction with the General Manager and Director of Sales to create monthly, quarterly, and yearly sales plans
- Networks and builds effective relationships with local client bases, businesses, outside groups, conventions, etc. in order to promote the restaurant’s special events services, and responds to inquiries
- Oversees and approves, or personally negotiates special events contracts in accordance with established policies, procedures and guidelines
- Reviews labor forecasts and budget projections to ensure that restaurant departmental targets are in alignment; and generates financial reports to Director of Sales in accordance with established procedures and deadlines
- Promotes effective strategies and employee engagement approaches to instill team support of organizational values, priorities and objectives
- Approves standard operating procedures, policies, protocols and guidelines that promote the effective, efficient, and safe operation of the event department, team productivity and well-being
- Advises clients and guides them on services available while securing appropriate food/beverage needs.
- The company reserves the right to add or change duties at any time.

Job Qualifications
- Education: Bachelor’s degree in hospitality, marketing, or closely related field (preferred)
- Experience: 2 years of progressive sales experience with a catering company, full-service hotel or restaurant.
- Proven track record of successful event management and sales growth. 
- Ability to work flexible hours, including occasional weekends and evenings as needed.

 

Skills
- Advanced skill in prospecting, rapport building, listening and objection handling in order to effectively close event sales
- Excellent interpersonal and communication skills in order to effectively engage others verbally
- Ability to read and comprehend multiple data sources, such as contracts, written work instructions, policies, procedures and other work materials in English in order to perform essential duties in accordance with safety, sanitation and operational standards and training
- Knowledge of grammar and writing principles in order to compose ideas, work instructions and directives, policies/procedures, corrective actions, and other communications in writing
- Demonstrated skill in the application of sales and client management information systems to effectively and correctly execute various transactions
- Strong time management and organization skills
- Attention to detail
- Strong knowledge of financial and budgeting principles
- Intermediate arithmetic and Excel spreadsheet skills in order create financial, forecasting and sales reports

Schedule Requirements:
- Full-time | Hybrid Role
- Schedule may fluctuate based on departmental requirements
- This position may require availability on weekends as needed 

Travel Requirements:
- Local travel required for networking opportunities

Physical Demands:
- Frequent lifting, moving and carrying of food trays, dinnerware and drinks, furniture, garbage etc. weighing up to 25 pounds across the venue
- Regular and prolonged standing and walking inside and outside the restaurant to service tables, deliver food and beverages, perform BOH function, clean, sanitize and set up workstations, etc
- Regular ascending/descending stairs across the restaurant to deliver food, pick up dirty dishware, etc
- Constant bending, stooping and turning to serve food and beverages, remove dirty plate/glassware, dispose of garbage, etc