Catering Sales Manager - Bunker Hills Event Center

Morrissey Hospitality•Coon Rapids, MN

1d•$60,000 - $70,000•Onsite

About The Position

Works with assigned clients from initial inquiry through event execution, providing event coordination and hospitality. Communicates policies, procedures, pricing, and contract specifications to clients for catered functions, relays event information to appropriate interdepartmental personnel, provides tours to prospective clients, and works with management in forecasting and special projects.

Requirements

Three (3) years of related catering sales or coordinating experience.
Working knowledge of company, local, state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
Regularly required to position self to move about.
Frequently required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management.
Occasionally lift and/or move up to 10 pounds.

Nice To Haves

Bachelor’s degree in hospitality or business management is preferred.
Food Handler and Alcohol Service Certifications or ability to obtain within 30 days of hire.
Competency in catering sales software and Microsoft Office preferred.

Responsibilities

Maintains an in-depth knowledge of venue, menus, vendors, and operations as they pertain to catering and sales.
Follows up on assigned inquiries.
Plans and coordinates event details such as space requirements, time schedule, food service, and event design with clients and with facility department heads.
Serves as event coordinator and/or convention advisor during events to minimize confusion and resolve problems, such as space adjustments and additional equipment needed.
Continuously provides clients with up-to-date estimates on contracted food, beverage, and services recommending best possible choices within their budget to ensure a first-class catering event and to encourage repeat business.
Accurately reviews event information at interdepartmental meetings.
Arranges and oversees client tastings to ensure culinary and operational information and discussed are accurately gathered and disseminated to the appropriate personnel.
Solicits new business through written communications, telemarketing, tradeshows, and entertaining.
Assists with managing the daily work of onsite and offsite banquet/catering service staff.
Oversees the servicing of booked business to ensure client satisfaction, informing departments on event status and following established guidelines and time frames for servicing.
Manages the cleanliness, maintenance, and security of equipment, storerooms, and catering outlets.
Ensures rooms are set to specification and all food & beverage items ordered are displayed to standard.
Monitors payroll and controls labor costs through the management of staffing guides and making appropriate adjustments to maintain guest service levels.
Conducts event meetings to verify equipment needed, timing and presentation standards are fulfilled, functions are set correctly, and guest requests are met.
Manages the linen order process and ensures adequate pars are maintained based on expected business volumes and distributed event orders.
Coordinates the rental and transportation of vans and trucks for off-site events.
Documents event details at the completion of each event for use in planning and executing future events.
Conducts regular pre-shift meetings to set the tone for the shift, establish excellent communication and share best practices within the department.
Conducts regular inspections of the venue to ensure areas are set to specification and all food and beverage items ordered are displayed properly.
Reviews and ensures appropriate staffing levels in line with payroll, budget, events, and guest needs.
Ensures implementation and adherence to cash handling and alcohol service policies through training and support and maintains liquor cost control through enforcement and accountability.
Assists in maintaining the POS database and accuracy of information, ensuring items and pricing are updated regularly and changes communicated with the staff.
Investigates, resolves, and responds to guests’ needs and comments as necessary or appropriate to achieve high guest satisfaction and peak staff performance.
Conducts inventories on a weekly and/or monthly basis as needed for cost controls, accurate financial reports, and to ensure adequate supplies are available for business requirements.
Participates in all marketing and promotional efforts to build the business.
Completes administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, supplies and equipment orders, work orders, memorandums, etc.).
Is knowledgeable in all contracts, agreements and leases with vendors and its business partners.
Any other duties as assigned.