Catering Sales Manager

DRIFTWOOD HOSPITALITY MANAGEMENT•San Diego, CA

2d•$60,000 - $68,000•Onsite

About The Position

The Catering Sales Manager solicits, books, plans, and coordinates meetings and functions while maximizing banquet space and meeting or exceeding sales and revenue goals. The role uses prospecting, negotiation, and creative selling to secure new and repeat business, respond to incoming catering opportunities, and develop relationships with customers and community partners. The manager plans and details events with clients, including space, schedules, equipment, menus, and themes; prepares proposals, contracts, and paperwork; and coordinates with hotel departments to ensure quality delivery and customer satisfaction. The position maintains knowledge of hotel procedures, products, competitors, food and beverage trends, and sales strategies. It uses hotel systems to manage customer information, prepares reports, conducts site inspections, and follows sales and revenue-management guidelines. The manager supports guest satisfaction before, during, and after events, handles concerns, and coordinates the handoff to Convention Services for event execution. The role also contributes to team results, supports hotel and corporate initiatives, and may take on additional duties or special projects as assigned. The hotel operates 24 hours a day, seven days a week, and operational demands may require variations in shift days, start times, and weekly hours. Prior Marriott experience is required.

Requirements

Prior Marriott experience is required.
At least 2 years of hotel catering experience or experience in a similar industry.
A proven record of consistently providing quality service.
Strong verbal and written English communication skills.
Knowledge of hotel, Westmont, and brand policies and procedures.
Knowledge of catering, food and beverage, and banquets.
Ability to manage the people and variables involved in developing and implementing major functions.
Computer proficiency in Microsoft Word, Excel, and PowerPoint.
Proficiency with MARSHA and CI/TY is required.
Strong communication, listening, writing, and presentation skills.
Strong problem-solving, customer and associate relations, organizational, persuasion, and closing skills.
Ability to use standard software applications and hotel systems.
Effective decision-making and influence skills.
Ability to walk, stand, sit, hear, talk, and smile frequently; lift, push, and pull objects weighing up to 10 pounds.

Nice To Haves

Previous leadership experience is preferred.

Responsibilities

Solicit, negotiate, and book new and repeat catering business through sales calls, telemarketing, mailings, networking, and other efforts.
Execute territorial marketing strategies and maximize banquet space to meet or exceed revenue goals.
Respond to incoming catering opportunities and proactively identify, qualify, and solicit new business.
Plan, upsell, and detail meetings and functions with clients, including space requirements, timing, equipment, menus, and themes or decorations.
Prepare proposals, contracts, paperwork, status reports, and period-end reports.
Coordinate event details with hotel departments and resolve issues, complaints, and problems to ensure quality delivery and customer satisfaction.
Develop and maintain relationships with new and existing customers, community contacts, and internal and external stakeholders.
Conduct site inspections and use sales resources and administrative support effectively.
Use negotiating and creative selling skills to close business and negotiate contracts in line with hotel needs and market conditions.
Maintain knowledge of hotel procedures, products, competitors, food and beverage trends, and sales strategies.
Follow sales strategies and Free Sell guidelines established by the Director of Catering Sales and Director of Sales & Marketing.
Coordinate and communicate event details with customers verbally and in writing, follow up after events, and remain available to resolve problems or suggest alternatives.
Greet customers during events and hand off event execution details to the Convention Services department.
Obtain guest feedback, respond to guest problems and complaints, review Guest Service Results with leaders, and participate in corrective action plans and continuous improvement.
Use Delphi or another hotel system to capture and manage customer information daily.
Participate in communication and professional organizations, task forces, committees, special projects, and other assigned duties.
Contribute to team results, address conflict, adapt to change, make decisions, and hold self and others accountable.
Adhere to standards, policies, and procedures; manage competing demands and follow through on inquiries, requests, and complaints.
Pursue professional learning and self-development, perform technical and procedural requirements, and share learning and best practices.