Catering & Sales Manager - Hotel Fraye

Concord Hospitality Enterprises•Nashville, TN

1d•Onsite

About The Position

The primary responsibility for this role is to sell and detail social and corporate catering events with and without guest rooms for the hotel. The role will average 50% corporate group bookings and 50% social events. This position requires the manager to be able to work a flexible schedule including weekends to oversee the execution of your events. During peak social seasons, the catering sales manager can expect their work schedule to fluctuate between a Monday – Friday schedule to a Tuesday – Saturday schedule. Primary sales efforts are in selling guest rooms, banquet food & beverage, upselling previously contracted groups turned over to the CSM, and maximizing hotel revenues. Responsibilities include negotiating with clients for meetings and other functions, suggesting menus, bar set up, and room arrangements as per policy and procedure. On completion of negotiations, inform other departments of arrangements in writing which are necessary to assure success of the function. Daily solicitation for new business, contract negotiation and review, coordinating local marketing efforts and facilitating a high level of communication before, during and post event with pertinent hotel staff to ensure a high level of service for each catering event and other duties as assigned. The role also involves keeping accurate communication flowing freely among all hotel departments, informing appropriate management team members promptly of any work-related problems or guest complaints, and promoting the hotel through goodwill, courtesy and a positive attitude. Attending all scheduled training classes and meetings, training and supervising other associates as directed by management, and performing any reasonable request as assigned or directed by management are also key duties. Providing for a safe work environment by following all safety and security procedures and rules is essential. The role identifies operational challenges associated with his/her group and determines how to best work with the property staff and customer to solve these challenges and/or develop alternate solutions. It also involves using personal judgment to integrate current trends in event management and event design. Soliciting banquet and catering sales by telephone and personal contact, working closely with the sales team for all catering functions to ensure maximum utilization of facilities, and continuously improving customer service by integrating obtained feedback and personal judgment into action plans are also part of the role. Performing all other duties as required by the General Manager, maintaining budgeted sales quotas, and creating new ideas to increase catering revenue during low demand periods are expected. Finalizing details on Banquet Event Order Sheets by making customer contact, receiving finalized program and publishing BEO’s for distribution, and offering personalized service to all groups in the hotel are crucial. Performing all guest contact activities in a cordial, efficient and professional manner, at all times maintaining a commitment to guest satisfaction, and soliciting future business from current and past customers are also key responsibilities. Setting an example of proper attitude and performance, maintaining a positive attitude toward the hotel and the job being performed, and creating and maintaining teamwork by maintaining a cooperative team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments) to help achieve common goals of maximizing guest satisfaction and profit margins are important. Delegating responsibilities to the banquet captain when applicable, completing all assignments by assigned due dates, and establishing and reviewing plans and actions on a quarterly basis and updating as needed are also part of the role. Establishing sound objectives and accomplishing objectives on a timely basis, operating within corporate and property standard policies and procedures, and meeting or exceeding own booking goals, appointment goals and solicitation goals each month by talking and personally meeting with customers to sell hotel function space are expected. Maintaining records on cancellations and turndown reports, analyzing these reports quarterly, and reviewing future bookings with the Sales and Marketing/Revenue Management team weekly are also responsibilities. Promptly responding to correspondence from customers, prospects and corporate offices relating to catering/sales activities, maintaining the catering/sales account database in accordance with standards set by the Management Company and ensuring compliance with the properties specific requirements, and providing site tours to potential customers of the hotel’s banquet facilities are also key duties. Facilitating various meetings as he/she perceives necessary (Banquet Event order meeting, room block review, Pre/Post convention meeting, etc.) and having comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering and being able to exercise discretion and independent judgment as it relates to these departments when handling guest complaints, employee issues, or other matters of significance are also required.

Requirements

Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience.
Must possess a valid driver’s license.
Must possess reliable transportation to drive to appointments.

Responsibilities

Sell and detail social and corporate catering events with and without guest rooms for the hotel.
Average 50% corporate group bookings and 50% social events.
Work a flexible schedule including weekends to oversee the execution of events.
During peak social seasons, work schedule may fluctuate between a Monday – Friday schedule to a Tuesday – Saturday schedule.
Primary sales efforts include selling guest rooms, banquet food & beverage, upselling previously contracted groups, and maximizing hotel revenues.
Negotiate with clients for meetings and other functions, including arrangements, menus, bar setup, and room arrangements.
Inform other departments of arrangements in writing necessary for event success.
Daily solicitation for new business, contract negotiation and review.
Coordinate local marketing efforts.
Facilitate high-level communication before, during, and post-event with hotel staff to ensure high service levels.
Keep accurate communication flowing freely among all hotel departments.
Inform appropriate management team members promptly of any work-related problems or guest complaints.
Promote the hotel through goodwill, courtesy, and a positive attitude.
Attend all scheduled training classes and meetings.
Train and supervise other associates as directed by management.
Perform any reasonable request as assigned or directed by management.
Provide for a safe work environment by following all safety and security procedures and rules.
Identify operational challenges and determine solutions with property staff and customers.
Use personal judgment to integrate current trends in event management and event design.
Solicit banquet and catering sales by telephone and personal contact.
Work closely with the sales team for all catering functions to ensure maximum utilization of facilities.
Continuously improve customer service by integrating feedback and personal judgment into action plans.
Perform all other duties as required by the General Manager.
Maintain budgeted sales quotas.
Create new ideas to increase catering revenue during low demand periods.
Finalize details on Banquet Event Order Sheets by making customer contact, receiving finalized program, and publishing BEO’s for distribution.
Offer personalized service to all groups in the hotel.
Perform all guest contact activities in a cordial, efficient, and professional manner, maintaining a commitment to guest satisfaction.
Solicit future business from current and past customers.
Set an example of proper attitude and performance, maintaining a positive attitude toward the hotel and the job.
Create and maintain teamwork by maintaining a cooperative team-like attitude.
Delegate responsibilities to banquet captain when applicable.
Complete all assignments by assigned due dates.
Establish and review plans and actions on a quarterly basis and update as needed.
Establish sound objectives and accomplish objectives on a timely basis.
Operate within corporate and property standard policies and procedures.
Meet or exceed own booking goals, appointment goals, and solicitation goals each month.
Maintain records on cancellations and turndown reports, and analyze these reports quarterly.
Review future bookings with the Sales and Marketing/Revenue Management team weekly.
Promptly respond to correspondence from customers, prospects, and corporate offices relating to catering/sales activities.
Maintain catering/sales account database in accordance with standards set by the Management Company and ensure compliance with the properties specific requirements.
Provide site tours to potential customers of the hotel’s banquet facilities.
Facilitate various meetings as perceived necessary (e.g., Banquet Event order meeting, room block review, Pre/Post convention meeting).
Have comprehensive knowledge of all operational departments within the hotel and exercise discretion and independent judgment when handling guest complaints, employee issues, or other matters of significance.