Catering Sales Manager

Margaritaville Hotel Kansas City•Kansas City, KS

About The Position

Located in the dynamic heart of the U.S., our hotel blends laid-back luxury with endless entertainment. With an outdoor resort-style pool, family-friendly activities, versatile meeting and event spaces, retail locations, and Margaritaville-inspired restaurants and bars, you'll create unforgettable experiences for our guests. Kansas City, celebrated by Travel + Leisure, the Wall Street Journal, and the New York Times, offers a rich array of outdoor activities, cultural attractions, sports venues, and major events. Join our high-energy team and help guests enjoy everything this growing city has to offer while embracing the Margaritaville state of mind. Apply now to be part of the Margaritaville Hotel Kansas City family and elevate your career to new heights! The Event Sales is responsible for selling and servicing events for in-house groups as well as outside clients. The primary focus is to sell Banquet Food and Beverage with other responsibilities including menu planning, agenda setting and hotel meeting services. Other duties will include reviewing contracts and facilitating communication before, during and post event with hotel staff to ensure a high level of service. The Catering Manager will also contribute to site inspections, maintaining strong customer relationships and working as a team member with the sales and catering staff.

Requirements

Bachelor’s degree and/or 2+ years of hotel sales experience.
1 year food and beverage experience.
Strong understanding of negotiation and interpretation of contracts.
Developed business communication skills, both written and verbal.
Understanding/knowledge of Microsoft office.
Confident and professional appearance.
Proactive sales approach, assertive and fast paced, driven to succeed.
Execute and support Hotel Customer Service Standards and Hotel’s Brand Standards.
Understanding of respective market segment, competitor’s strengths, weaknesses, economic trends, supply and demand.
Work well under pressure.
Time management skills. Being able to work on multiple projects with desired outcome for each.
Ability to communicate effectively with public and other employees.
Creativity in designing events.
Working knowledge of banquet department (sets, AV equipment, scheduling, menu planning).
Ability to design menus in conjunction with the culinary department to maximize operating profit.