Catering Sales Manager

The Yorkville Royal Sonesta Hotel Toronto, CAD•Toronto, ON

1d•Onsite

About The Position

The Catering Sales Manager sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. The Catering Sales Manager’s primary responsibility is to drive results through their entire department and achieve hotel’s revenue and profitability goals. The Catering Sales Manager will develop business through direct sales solicitation; secure new accounts, maintain existing accounts, service group programs & catering functions, and execute tactical sales plans strategy to maximize the profitability of the hotel while maintaining guest satisfaction.

Requirements

Some College plus 1-2 years sales or catering related experience, or equivalent combination of education and experience.
Knowledge of hotel and food & beverage operations preferred.
Must speak fluent English. Other languages preferred.
Understanding of and previous experience in a union environment a plus.
Proven track record delivering exceptional guest and client experiences.
Strong sales, analytical, and problem-solving skills with the ability to take action.
Excellent verbal, written, and interpersonal communication skills.
Strong organizational skills, attention to detail, and ability to prioritize effectively.
Knowledge of the hotel and hospitality industry.
Ability to interact professionally with guests, colleagues, and third parties to reflect positively on the hotel and brand.
Physical ability to stand, walk, bend, lift up to 25 lbs, and move within hotel spaces as required.
Willingness to work nights, weekends, or holidays, and travel for events, workshops, or trade shows as needed.
A valid driver’s license may be required.
Passion for social luxury and creating memorable, high-touch events.

Nice To Haves

Knowledge of hotel and food & beverage operations preferred.
Other languages preferred.
Understanding of and previous experience in a union environment a plus.

Responsibilities

Consistently deliver the hotel’s GUEST service model, ensuring warm, personalized, and proactive service at all touchpoints.
Own and resolve guest requests or concerns, ensuring guest satisfaction before, during, and after events.
Develop and maintain a strong client base across social, corporate, and group segments through proactive inside and outside sales efforts.
Actively prospect, qualify, negotiate, and secure new catering, social, and small meeting business to meet or exceed revenue goals.
Prepare, negotiate, and manage contracts, room blocks, function space, and catering event orders within approved guidelines.
Respond to inquiries and prepare tailored proposals in accordance with departmental standards.
Service social and group events from initial booking through on-site execution, including management of group room blocks.
Coordinate with hotel departments to ensure all event details are communicated and delivered to standard.
Conduct site inspections, client meetings, and special event presentations both on-site and off-site.
Be present for events as needed to ensure proper setup, execution, and guest satisfaction.
Maintain accurate client files and sales systems, ensuring timely updates and reporting.
Conduct post-event follow-up to confirm satisfaction and secure repeat business.
Entertain and host clients in alignment with company and hotel policies.
Contribute to budgeting, forecasting, and sales reporting for assigned market segments.
Support achievement of revenue and expense targets in collaboration with leadership.
Participate in sales action planning, trade shows, sales trips, and industry events as assigned.
Promote teamwork and service excellence through daily communication and cross-departmental collaboration.
Lead by example, operating with integrity, professionalism, and respect.
Support a positive workplace culture aligned with company values and GUEST People Standards.
Assist clients with menu planning and event details in coordination with the Banquet and Culinary teams.
Perform other duties as assigned.