Senior Group Sales and Catering Manager - Marriott Tacoma Downtown (OEM)

Coury Hospitality•Tacoma, WA

About The Position

The Catering Sales Manager is responsible for booking and servicing events that do not require guest rooms, except for rooms associated with social events such as weddings and holiday parties. The role is accountable for meeting budgeted revenue goals while delivering high customer satisfaction, anticipating customer needs, building relationships that encourage repeat business, and soliciting new business. The manager responds to, closes, and details catering sales leads and walk-in inquiries to meet or exceed activity goals. The position calls for an energetic, detail-oriented person with a passion for five-star service, a flexible can-do attitude, and excellent communication skills. The manager provides timely customer service, develops new and existing business, maintains relationships with clients and community or industry groups, and aligns individual sales plans with hotel strategies. The role prepares and distributes banquet event orders, ensures billing and deposits are handled correctly, maintains accurate records and revenue forecasts in Delphi, and coordinates closely with Banquet, Culinary, and other departments. The manager is present for events to welcome groups, monitor service, address client needs, and follow up after functions. Additional responsibilities include supporting site inspections, customer functions, reporting, property sales initiatives, shows, and training. Other duties may be assigned or adjusted according to business volume and operational needs.

Requirements

At least 2 years of previous experience as a Catering Manager in a Marriott luxury hotel setting is preferred.
At least 2 years of previous experience with Marriott CI/TY is preferred.
Ability to negotiate, influence, and sell.
Excellent time management, self-management, and self-motivation.
Strong organizational ability and attention to detail.
Ability to maintain composure under pressure.
Determination and commitment to achieve financial expectations.
Commitment to producing quality results and taking pride in work.
Flexible schedule, including evenings, weekends, and holidays as business demands dictate.
Resilience and flexibility in response to change.
Strong commitment to exceeding guest expectations and providing thorough service and follow-through.
Ability to work extended workweeks, including weekends or holidays, to meet client needs and oversee functions.
Ability to move around the facility, stand for long hours during events, and communicate verbally and aurally.
Ability to work inside or outside the building as required by events.

Nice To Haves

At least 2 years of experience as a Catering Manager in a Marriott luxury hotel setting.
At least 2 years of experience with Marriott CI/TY.

Responsibilities

Provide high-quality customer service and respond to calls, emails, and leads within 24 hours.
Solicit and secure hotel business through proactive sales, prospecting, and outreach to new and existing accounts.
Maintain a continuous schedule of customer contacts on property, at external locations, by phone, and online.
Develop long-term professional business relationships and participate in networking, civic, or industry associations.
Align individual action plans with hotel business strategies and goals.
Create banquet event orders (BEOs) covering setup, audiovisual, and food and beverage requirements.
Obtain client signatures on BEOs and distribute them to Banquet and Culinary according to hotel guidelines.
Obtain and follow correct billing information and any required deposit schedules.
Maintain accurate information and revenue in Delphi for forecasting, and keep organized files with required information.
Attend BEO and other departmental meetings as directed.
Coordinate with the Banquet Department on event operations and execution.
Greet groups on arrival, remain visible during events, and check that clients are satisfied and event operations are running smoothly.
Follow up with clients after functions to thank them, confirm satisfaction, and address challenges; communicate relevant feedback to other departments.
Assist other sales and catering managers with site inspections as required.
Participate in property-specific customer functions.
Assist with monthly location reports, capture rate reporting, annual sales plans, property-level account reporting, and ad hoc requests.
Provide operational support during shows and help drive sales initiatives established by DOSM and DOC.
Conduct or attend training as needed.