Catering Sales Manager

Sushi-San•Chicago, IL

3d•$55,000 - $90,000

About The Position

Sushi-san, part of Lettuce Entertain You Restaurants, is hiring a Catering Sales Manager to manage restaurant catering and events and help deliver an exceptional experience for guests and employees. The role develops and maintains client relationships, prepares proposals and event documentation, coordinates events, and works toward sales goals. The manager collaborates with the General Manager and Chef on catering menus, builds relationships with preferred vendors, and supports the restaurant’s financial goals and business growth. The position also partners with the management team to hire, onboard, train, supervise, and develop catering employees as needed. Work may take place at multiple sites, across varied days and shifts, and may involve overnight travel as needed. The stated salary range is USD $55,000 to $90,000 per year, with a competitive salary and commission structure. The company describes its culture as welcoming unique perspectives and nurturing diverse talents across its restaurant locations and concepts.

Requirements

At least 2 years of catering sales management experience.
Skilled in developing guest rapport.
Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Manage the restaurant’s catering and events to ensure an exceptional guest and employee experience.
Develop and maintain a client list using techniques including prospecting and cold calls.
Develop and write catering proposals, contracts, and event orders; schedule catering events in an online system; respond to client and guest questions; and work toward sales goals.
Attend tastings and meetings, and collaborate with the General Manager and Chef to develop catering menus.
Cultivate and maintain a list of preferred vendors.
Assist the General Manager in managing costs, driving sales, and growing the business in support of financial goals.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop catering team employees as needed.
Understand and assist as needed with in-house audio-visual equipment.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, and respond with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.