Catering Manager

Schulte Hospitality Group•Los Angeles, CA

1d•Onsite

About The Position

The Catering Manager is responsible for learning and understanding the hotel brand, strategy, facilities, services, and service standards. This role drives customer loyalty and account growth by delivering service excellence throughout each customer experience. The position involves identifying and soliciting new accounts, establishing and maintaining a strong client base, and providing expert advice on hotel facilities and services. The manager will negotiate contracts, manage the event planning process from start to finish, and lead pre-event planning with various internal departments. They will also be responsible for creating and distributing event-related documents, ensuring operational readiness, and actively participating in event execution. The role includes upselling to maximize revenue and achieving sales goals. Additionally, the Catering Manager will conduct hotel tours, entertain clients, respond to client requests, monitor competitors, and complete various reports.

Requirements

Minimum of High School education, post-high school education preferred.
Minimum of three (3) years in hotel or conference Catering/Sales.
Ability to communicate effectively verbally and in writing.
Excellent listening and problem-solving skills.
Ability to exceed expectations of guests and team members.
Negotiating Skills.
Strong computer skills.
Must have flexible work hours that may include evenings, weekends, and holidays.

Responsibilities

Drive customer loyalty and account growth by delivering service excellence.
Identify and solicit new accounts through various sales channels.
Establish and maintain a strong client base.
Provide advice to clients on hotel facilities, food and beverage offerings, event spaces, guestrooms, and hotel services.
Negotiate food and beverage, function space, room rates, and hotel services to meet or exceed hotel revenue goals.
Negotiate contracts according to company standards and ensure proper documentation.
Own the event planning process from contract signing through execution.
Lead pre-event planning and coordination with clients and internal departments.
Create, maintain, and distribute accurate and timely Banquet Event Orders (BEOs), event resumes, function sheets, and other operational documents.
Partner closely with Operations and Food & Beverage leadership to ensure operational readiness for events.
Be present and actively involved in the execution of key events, acting as the primary client contact.
Actively identify opportunities to upsell and maximize total event revenue.
Achieve and consistently exceed predetermined sales goals, including revenue and sales activity targets.
Conduct tours of the hotel and event facilities and entertain qualified potential clients.
Provide prompt and accurate responses to all client requests.
Monitor local competitors and market trends and provide relevant feedback.
Complete daily, weekly, and monthly reports as directed.
Perform various other duties as assigned to meet business objectives.