Catering Manager

HRI Hospitality•Richmond, VA

3d•$58,000 - $78,000

About The Position

The Catering Sales Manager is responsible for sales efforts and execution of the hotel’s meeting and event space. This role supports the sales team in meeting or exceeding the hotel’s budgeted financial targets and is responsible for assigned monthly sales goals. The position works with hotel leadership and operations to secure catering business, coordinate event details, support customer satisfaction, and maximize revenue from function space. The hotel is located in downtown Richmond, Virginia, in the historic Miller & Rhoads building. It has 250 rooms and 17,634 square feet of event space across 13 meeting rooms, along with on-site restaurants, a lobby bar, an indoor pool, a fitness center, EV charging, and banquet and meeting support. The listed pay range is $58,000–$78,000.

Requirements

College degree or high school diploma with related experience.
Previous hotel catering sales experience.
Ability to read, write, and understand English.
Excellent verbal and written communication skills, including the ability to lead and participate in formal presentations.
Strong negotiation skills and ability to cultivate leads, build relationships, and close deals.
Strong organizational skills and ability to handle multiple tasks in a fast-paced environment.
Strong computer skills, including Microsoft Office, Delphi, and other relevant programs.
Ability to work as part of a team.
Strong commitment to high-quality customer service.
Detail-oriented and organized, with a focus on accuracy and efficiency.
Good personnel management and organizational skills.
Knowledge of catering food and beverage service.
Knowledge of event setups and audio-visual equipment.

Nice To Haves

Experience coordinating weddings and social events.

Responsibilities

Assist the sales team in achieving or exceeding hotel budget goals for food, beverage, room rental revenue, profit, and occupancy.
Communicate with the Director of Revenue and/or Director of Sales about opportunities affecting revenue goals.
Conduct weekly sales calls to existing and prospective accounts and uncover business in assigned market segments.
Build relationships with existing and new accounts through sales calls, entertainment, trade shows, and related activities.
Make local outside sales calls, promote the hotel, and review competitors’ reader boards to develop leads.
Generate leads and new business through internet searches, solicitations, mailings, referrals, networking, trade shows, and professional and community organizations.
Arrange hotel site inspections for prospective accounts.
Maintain accurate sales records in the hotel sales system.
Respond to sales inquiries within 24 business hours.
Support operational aspects of booked business, including proposals, contracts, and customer correspondence.
Negotiate catering sales contracts and oversee implementation and setup as required.
Upsell catering events to maximize revenue.
Analyze hotel and market trends and develop strategies to maximize function-space occupancy through selective selling.
Assist with the annual budget and quarterly owner reviews, and participate in management meetings about budgets and forecasts.
Partner with hotel operations to coordinate customer specifications and respond to customer issues and comments.
Work with the General Manager and Food and Beverage team to create or enhance client menus as needed.
Review banquet event orders and daily or weekly reports for accuracy.
Assist clients with menu planning and coordinate food, beverage, meeting-room setup, decorations, and other requested services; ensure requirements are communicated and completed to client specifications.
Act as liaison between banquet staff and the General Manager to ensure timely communication of client needs.
Supervise banquet event execution, which may involve working weekends, evenings, or holidays.
Participate in the hotel’s weekly staff meeting, if applicable.
Perform other duties as assigned.