Catering Manager

DRIFTWOOD HOSPITALITY MANAGEMENT•Cocoa Beach, FL

About The Position

The Catering Manager sells and services hotel events, soliciting and contracting new and repeat business through lead follow-up, telemarketing, direct mail, referrals, internet prospecting, and other sales efforts. The role aims to meet or exceed revenue goals across guestrooms, banquet food and beverage, audiovisual services, meeting-room rentals, and other hotel revenue sources. The manager prepares and executes sales contracts, event orders, and group resumes, coordinates program execution, and works with accounting on final invoicing. In collaboration with other departments, the manager coordinates event details with clients to support quality delivery, customer satisfaction, and repeat business. This position develops and maintains client accounts, consults with customers on event requirements, prepares banquet event orders, conducts site tours, and meets with customers during events. It works with hotel leadership on room availability, rates, sales strategy, and revenue management. The manager follows up with clients after events, handles guest concerns, and coordinates the handoff to Convention Services for event execution. The job also requires knowledge of the property, its services and limitations, market trends, competitors, pricing, sales strategies, and booking trends. The hotel operates 24 hours a day, seven days a week, and operational needs may require variations in shift days, start times, and weekly hours. The role requires effective leadership, relationship-building, work execution, and ongoing learning. The manager follows hotel standards and procedures, uses sales and administrative resources effectively, supports team and individual goals, and contributes to a positive and inclusive workplace.

Requirements

At least 2 years of hotel catering experience or experience in a similar industry.
A consistent record of providing quality service.
Strong verbal and written English communication skills.
Knowledge of hotel, Westmont, and brand policies and procedures.
Knowledge of catering, food and beverage, and banquet operations.
Ability to manage the people and variables involved in developing and implementing major functions.
Computer literacy in Microsoft Word, Excel, and PowerPoint.
Strong communication, listening, writing, problem-solving, customer relations, and associate relations skills.
Strong presentation and platform skills, organizational skills, closing skills, and persuasion skills.
Ability to use standard software applications and hotel systems.
Effective decision-making and influencing skills.
Ability to walk, stand, sit, hear, talk, and smile frequently, and to lift, push, and pull objects weighing up to 10 pounds.

Nice To Haves

Previous leadership experience.
Experience with Delphi or another hotel sales system.

Responsibilities

Solicit new business and maintain existing accounts through telephone solicitation, outside sales calls, site inspections, and written communication to meet or exceed revenue goals.
Prepare and initiate Banquet Event Orders according to client specifications and in coordination with the Banquet Department, F&B Director, and Executive Chef.
Prepare and execute sales contracts, event orders, group resumes, and program details, and coordinate final invoicing with accounting.
Participate in daily sales stand-up meetings, weekly sales meetings, and other meetings as directed.
Work with the hotel Revenue Manager and Director of Sales and Marketing to determine room availability and rates and follow the established sales strategy.
Monitor market trends, competition, customer needs, market position, pricing, booking trends, and future hotel plans.
Use revenue and yield management strategies, including function-space negotiation, solicitation during soft occupancy periods, and rate and price negotiation.
Consult with customers about event details, including attendee numbers, display space, and food-service schedules.
Conduct site tours for potential clients and meet with customers during events to ensure hotel services are delivered properly.
Achieve individual and team annual goals and budgeted revenues and expenses, and maximize sales department profitability.
Respond promptly and courteously to guest requests, complaints, and questions; resolve problems and suggest alternatives when needed.
Coordinate and communicate event details verbally and in writing with internal and external customers, follow up after events, and maintain a visible presence for customers throughout the process.
Greet customers during events and hand off execution details to the Convention Services department.
Build long-term customer relationships, obtain feedback on product quality and service, and support repeat business and increased market share.
Use Delphi or another hotel system to capture and manage customer information daily.
Review Guest Service Results with leaders and participate in developing and implementing corrective action plans.
Follow hotel standards, policies, and procedures; use sales resources and administrative support effectively; and complete special projects or other assigned duties.
Demonstrate leadership, accountability, sound decision-making, effective conflict management, collaboration, and professional integrity.
Pursue learning and self-development, improve job-related knowledge and skills, and share learning and best practices with others.