Catering Sales Manager
About The Position
The Catering Sales Manager coordinates and oversees internal and external catering events. The role is responsible for menu development, costing, and marketing functions related to the catering department, as well as implementing labor and food cost controls. Responsibilities also cover event preparation, transportation, setup, operation, and cleanup. The manager hires, trains, and develops managers; plans and directs catering functions; prepares proposals, contracts, and banquet event orders; and oversees budgets, financial targets, forecasts, reports, and receivables. The position maintains client and vendor relationships and ensures safety and sanitation procedures are followed in compliance with HACCP. The role is based at the Chicago Symphony Orchestra in Chicago, Illinois, and is commission eligible.
Requirements
- Proven track record of meeting sales goals.
- At least two years of hospitality industry experience, including one year of catering sales experience.
- Supervisory, scheduling, training, and coaching skills.
- Ability to assess client requirements and deliver services that ensure client satisfaction.
- Ability to write menu proposals in consultation with chefs.
- Ability to supervise food preparation, service, and cleanup.
- Knowledge of A/V equipment and ability to set up and break down equipment for events.
- Strong quantitative, oral and written communication, problem-solving, and strategizing skills.
- Excellent leadership and organizational skills; flexibility, adaptability to constant changes, and attention to detail.
- Excellent overall computer skills, including advanced knowledge of Excel and PowerPoint.
- Proactive mindset and ability to remain calm under pressure and anticipate and support changes in the business.
- Conformity to high standards of personal integrity and ethical behavior.
- Exceptional client relations and customer service abilities.
Nice To Haves
- Bachelor’s degree or equivalent professional experience.
- Strong knowledge of current food and industry trends and fine dining points of service.
Responsibilities
- Hire, train, and develop managers, and participate in developing service techniques, menu presentation, policies, and procedures.
- Create operating statements, reports, and operational budgets, and review collection of receivables.
- Create catering activities; book, plan, and direct functions.
- Create proposals, contracts, and banquet event orders.
- Prepare and monitor budgets, financial targets, and forecasts.
- Maintain a local client database and build and maintain vendor relationships.
- Ensure safety and sanitation procedures are followed in compliance with HACCP.
- Implement labor and food cost control, and oversee event preparation, transportation, setup, operation, and cleanup.
- Perform related duties and special projects as assigned.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- Retirement plan
- Flexible Time Off Plan
- Paid parental leave
- Holiday time off (varies by site/state)
- Personal leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts
- Eligible associates may receive paid and/or unpaid time off in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
