Catering Corporate Sales Manager

THE UMSTEAD HOTEL & SPA•Cary, NC

11d•$50,000 - $55,000•Onsite

About The Position

The Catering Sales Manager is responsible for aggressively soliciting and selling corporate meetings and some social catered functions. There is an emphasis on the local corporate market with one day meetings, recognition dinners and food events. The manager is to ensure guest satisfaction and hotel profitability at all times while adhering to hotel policies and procedures. This position involves telephone sales, function planning, coordination and servicing events, along with networking in the business community. It also includes effectively communicating client needs to all hotel departments.

Requirements

4 Year College Degree
Minimum 2 years experience in catering sales for hotels or catering companies, with an emphasis on the corporate market.
Excellent communication skills, both written and by phone.
Detail oriented and efficient in all work related areas.
Ability to lift up to 25 pounds
Ability to sit and/or stand for extended periods of time

Nice To Haves

Experience with Salesforce beneficial.

Responsibilities

Actively market and sell the catering services of the hotel to the local community
Identifies potential local business to increase revenue by one day conference programs.
Meets with clients to ascertain all details of function as follows: Confirms time, location, menu (up selling when possible), beverage selection, room set ups, audio-visual, valet and billing arrangements.
Recommends vendors and assists clients in process.
Completes BEO’s for function 10 days prior to event and assures proper distribution.
Uses creativity and imagination to give the customer professional advice regarding set up and menu selection.
Adheres to Hotel policy regarding guarantees, advance deposits, final payment, trace systems and correspondence.
Records all changes promptly and notifies concerned parties as soon as possible.
Keeps aware of seasonal food cost changes and all cost aspects as to selling at maximum profit.
Maintains and uses trace system, follows up on lost business (while documenting the reason) and tries to rebook future business.
Oversees Function as follows: Ensure proper set up of all function areas. Provides Banquet Captain and Kitchen with special requests and instructions.
Maintains close contact with clients before and during function and informs them of who to contact if assistance is necessary.
Ensures all clients understand that once the function has begun, the Captain is in charge.
Handles walk-in clients as required.
Report to work at the scheduled time, neatly groomed in professional attire.
Attends meeting and training sessions as directed.
Perform other related duties as assigned or requested by the Catering Director
Attends and actively participates in BEO meetings
Handle incoming inquiries, meet with potential clients, obtain function details.
Checks availability and maximizes utilization of space.
Evaluates feasibility and profitability of business.
Follows through properly (inquiry information requested), blocks event space for the business and generates catering agreements.
Properly corresponds with all inquiries within a minimum of 24 hours.
Returns all phone calls within four hours of receipt.
Assist the operational teams when needed
Attends Chamber events and other professional organizations to network on behalf of the hotel