Catering

Chula Vista Resort • Wisconsin Dells, WI

7d • $50,000 - $70,000

About The Position

The Sales and Catering Managers are the first touch-point that our clients experience when requesting for information – and this role’s main responsibility is to turn group inquiries into signed contracts. This role is focused on responding quickly to new leads, building clear proposals, hosting exciting and engaging site tours, and coordinating more than just the basics with our Events/Operations team so each group has a great experience. Think of this as a full‑cycle role: from first email to post‑event thank you—you are the main success strategy for clear and concise guidance to our clients and their functions, in addition to being the relationship they go to when they need something. Why This Role Matters Every timely reply and clear proposal increases our chance to win the booking. Assisting our Events team to deliver what our client has been sold avoids surprises and protects guest experience and margin. Strong follow‑up turns first‑time groups into repeat business.

Requirements

• 1–2 years in hotel/resort sales, catering/events, or venue sales (coordinator or manager level).
• Clear written communication; comfortable on phone/video with clients.
• Strong organization and follow‑through across multiple dates and spaces.
• Familiarity with any sales/event system (we will train on ours).

Nice To Haves

• Experience with group room blocks, simple menu planning, or basic floor plans.
• Hospitality or business degree/certificate.

Responsibilities

• Lead Response & Qualification Reply to new inquiries within 1 business hour (during business hours). Qualify needs: dates, spaces, guest rooms, budget, decision process, and next steps. Log details in the CRM immediately; set a clear next action and date.
• Proposals & Pricing Build clear proposals within 24 hours for standard requests (<48 hours for custom). Spell out dates, spaces, room blocks, menus, inclusions/exclusions, and key deadlines. Use pricing guardrails, but work with clients on budget; flag any exceptions for quick review.
• Site Tours & Storytelling Host professional site visits and virtual tours tailored to the client’s goals. Confirm fit: capacities, flow, AV, menu options, special requests. End each tour with a specific next step and date (e.g., contract by Friday).
• Event Handoff (BEO, Group Resumes/Checklists, Culinary Team Updates) Create/update/manage the Banquet Event Order (BEO = the event’s instruction sheet) accurately. Hand off to Events/Operations with clean instructions and understanding of guests expectations and special requests (dietary, timing, etc) Attend pre‑event planning calls when needed for complex groups. Coordinate with kitchen and culinary team members and leadership on specialty items/events/requests for clients
• Pipeline & Admin Keep opportunity stages, close dates, and notes current in the CRM. Maintain a tidy calendar: site tours, proposal deadlines, deposit dates. Bring top deals and any pricing/space exceptions to the bi-weekly deal check‑in.
• Post‑Event Follow‑Up Send a thank‑you within 3 business days. Capture quick feedback and one testimonial line when possible. Invite the group to re‑book (offer next‑year dates or a soft hold).

Benefits

• Health, dental, vision options
• PTO
• 401(k) opportunities
• Resort discounts
• Base salary + quarterly bonus tied to booked and delivered revenue (higher payout for over‑goal performance).

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed