Catering Sales Manager

Compass Group•Highland Park, TX

23h•Onsite

About The Position

CULINAIRE provides upscale food and beverage management services to a diverse collection of national accounts including art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. The company is committed to its associates' career path, safety, and success, and to providing sophisticated food and warm service to guests. As the Catering Sales Manager, you will effectively coordinate and oversee internal and external catering events. Your responsibilities will include menu development, costing, and marketing functions related to the catering department. You will also implement labor and food cost control, and manage the preparation, transportation, setup, operation, and clean-up of all events.

Requirements

Proven track record for meeting sales goals
Strong knowledge of current food, industry trends and fine dining points of service
A minimum of two years of experience in hospitality industry including one year experience in catering sales
Supervisory, scheduling, training and coaching skills
Ability to assess client requirements and deliver ensuring client satisfaction
Must be able to write menu proposals in consultation with chefs
The ability to supervise food preparation, service and clean-up is also essential
Knowledge of A/V equipment with the ability to set up and break down for events
Superior quantitative, oral and written communications and problem-solving/strategizing skills
Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail
Excellent overall computer skills with advanced knowledge of Excel and PowerPoint
Proactive mindset and able to remain calm under pressure to anticipate and support changes in our business
Conformity to the highest standards of personal integrity and ethical behavior
Exceptional client relations and customer service abilities

Nice To Haves

Bachelor’s degree is preferred or equivalent professional experience

Responsibilities

Hires, trains and develops managers, and is actively involved in the development of service techniques, menu presentation, policies and procedures
Creates operating statements, reports, and operational budgets, and reviews of the collection of receivables
Creates catering activities, books, plans & directed functions
Creates proposals, contracts and banquet event orders
Prepares and monitors budgets; financial targets and forecasts
Maintains local clients database and builds and maintains relationship with vendors
Ensures all safety and sanitation procedures are followed in compliance with HACCP
Performs related duties and special projects as assigned