Area Director of Sales - Baltimore Convention Center

Compass Group•Baltimore, MD

20d•$85,000 - $95,000

About The Position

The Area Sales Director – Catering for the Baltimore Convention Center is responsible for leading all catering and special event sales efforts at the venue, with a focus on food and beverage revenue generation and guest experience. This leader functions as the head of the venue’s catering sales department, managing both reactive and proactive sales activities and working closely with internal stakeholders and external partners. The role also identifies and leverages cross-selling opportunities at Oriole Park at Camden Yards and M&T Bank Stadium to maximize market share and citywide program potential.

Requirements

5+ years in a catering sales or event sales leadership role (Convention Center or large-scale venue preferred).
Proven experience with CRM systems, event booking platforms (Infor/Reserve), and sales reporting tools.
Exceptional interpersonal, negotiation, and presentation skills.
Passion for hospitality, food, and delivering elevated guest experiences.

Responsibilities

Serve as the business leader for all catering sales efforts at the Baltimore Convention Center.
Partner with culinary and operations teams to create innovative, cost-effective catering proposals tailored to client needs.
Analyze sales performance, lost business, and market trends to inform annual strategy.
Support client acquisition through outbound efforts, networking, and partnership development.
Promote use of Camden Yards and M&T Bank Stadium for overflow events, receptions, and branded activations tied to BCC programs.
Develop cohesive sales materials and proposals spanning multiple venues.
Collaborate with marketing and Visit Baltimore to drive multi-venue visibility.
Manage full sales lifecycle including initial inquiry, site visits, proposals, BEO development, and final billing.
Build and maintain strong client relationships, acting as the primary liaison from proposal through event execution.
Ensure all correspondence, documentation, and CRM systems are maintained to company standards.
Lead weekly BEO meetings and post-event recaps with operations and culinary teams.
Partner with the culinary team to shape strategic menus aligned to client expectations and operational feasibility.
Ensure proper transition and communication of event details to operational leads.