Catering Sales Manager
About The Position
CULINAIRE provides upscale food and beverage management services to national accounts, including art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. The company emphasizes associate career development, safety, and success, as well as sophisticated food and warm guest service. The Catering Sales Manager coordinates and oversees internal and external catering events and is responsible for menu development, costing, and catering-related marketing. The role implements labor and food cost controls; manages event preparation, transportation, and setup; and oversees event operations and cleanup. Responsibilities also include event coordination and sales financials. The position reports to the Director of Revenue and Sales Strategy. The salary range is $60,000 to $65,000, with commission as additional compensation.
Requirements
- A minimum of five to eight years of hospitality industry experience, including three years of catering sales experience.
- Proven track record of meeting sales goals.
- Strong knowledge of current food industry trends and fine-dining service standards.
- Supervisory, scheduling, training, and coaching skills.
- Ability to assess client requirements and deliver to ensure client satisfaction.
- Ability to write menu proposals in consultation with chefs.
- Ability to supervise food preparation, service, and cleanup.
- Strong quantitative, oral and written communication, problem-solving, and strategizing skills.
- Leadership and organizational skills, flexibility, adaptability, and attention to detail.
- Strong computer skills, including advanced knowledge of Excel and PowerPoint.
- Proactive mindset and ability to remain calm under pressure and anticipate and support business changes.
- High standards of personal integrity and ethical behavior.
- Exceptional client relations and customer service abilities.
- Must be able to perform the essential functions of the position satisfactorily, with or without reasonable accommodation.
Nice To Haves
- Bachelor’s degree or equivalent professional experience.
Responsibilities
- Hire, train, and develop managers; contribute to developing service techniques, menu presentation, policies, and procedures.
- Prepare operating statement reports and operational budgets, and review receivables collection.
- Book, plan, and direct catering functions.
- Create proposals, contracts, and banquet event orders.
- Ensure safety and sanitation procedures comply with HACCP.
- Maintain a local client database and build and maintain vendor relationships.
- Perform related duties and special projects as assigned.
- Prepare and monitor budgets, financial targets, and forecasts.
- Coordinate and oversee internal and external catering events.
- Develop menus and manage related costing and marketing functions.
- Implement labor and food cost controls.
- Manage event preparation, transportation, and setup, and oversee event operations and cleanup.
- Coordinate events and manage sales financials.
- Assess client requirements and deliver events to support client satisfaction.
- Write menu proposals in consultation with chefs and supervise food preparation, service, and cleanup.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and accidental death coverage
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off (varies by site and state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid parental leave
- Personal leave
- May be eligible for 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
