Catering Sales & Service Manager - Alma San Diego, a Tribute Portfolio Hotel

Concord Hospitality Enterprises•San Diego, CA

2d•Onsite

About The Position

The primary responsibility for this role is to sell and detail social and corporate catering events with and without guest rooms for the hotel. Role will average 50% corporate group bookings and 50% social events. Position requires the manager to be able to work a flexible schedule including weekends to oversee the execution of your events. During peak social seasons, catering sales manager can expect their work schedule to fluctuate between a Monday – Friday schedule to a Tuesday – Saturday schedule. Primary sales efforts are in selling guest rooms, banquet food & beverage, upsell previously contracted groups turned over to the CSM, and maximizing hotel revenues. Negotiate with clients, meetings and other functions, all arrangements, suggesting menus, bar set up, room arrangements as per policy and procedure. On completion of negotiations, inform other departments of arrangements in writing which are necessary to assure success of the function. Daily solicitation for new business, contract negotiation and review, coordinating local marketing efforts and facilitating a high level of communication before, during and post event with pertinent hotel staff to ensure a high level of service for each catering event and other duties as assigned. Train and supervise other associates as directed by management. Provide for a safe work environment by following all safety and security procedures and rules. Identifies operational challenges associated with his/her group and determines how to best work with the property staff and customer to solve these challenges and/or develop alternate solutions. Uses his/her personal judgment to integrated current trends in event management and event design. To solicit banquet and catering sales by telephone and personal contact. Works closely with our sales team for all catering functions to insure maximum utilization of facilities. Works to continuously improve customer service by integrating obtained feedback and personal judgment into action plans. Maintain budgeted sales quotas. Create new ideas to increase catering revenue during low demand periods. Finalize details on Banquet Event Order Sheets by making customer contact, receiving finalized program and publishing BEO’s for distribution. Offer personalized service to all groups in hotel. Perform all guest contact activities in a cordial, efficient and professional manner, at all times maintaining a commitment to guest satisfaction. Solicit future business from current and past customers. Set example of proper attitude and performance, maintaining appositive attitude toward the hotel and the job being performed. Create and maintain team work by maintaining a cooperative team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments) to help achieve our common goals of maximizing guest satisfaction and profit margins. Delegate responsibilities to banquet captain when applicable. Complete all assignments by assigned due dates. Establish and review plans and actions on a quarterly basis and update as needed. Establish sound objectives and accomplish objectives on a timely basis. Operate within corporate and property standard policies and procedures. Meet or exceed own booking goals, appointment goals and solicitation goals each month by talking and personally meeting with customers to sell hotel function space. Maintain records on cancellations and turndown report, analyzes these reports quarterly. Review future bookings with Sales and Marketing/Revenue Management team weekly. Promptly respond to correspondence from customers, prospects and corporate offices relating to catering/sales activities. Maintain catering/sales account database in accordance with standards set by Management Company and ensure compliance with the properties specific requirements. Provide site tours to potential customers of the hotel’s banquet facilities. Facilitates various meetings as he/she perceives necessary (Banquet Event order meeting, room block review, Pre/Post convention meeting, etc.) Have comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering and be able to exercise discretion and independent judgment as it relates to these departments when handling guest complaints, employee issues, or other matters of significance.

Requirements

Minimum 2 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience.

Responsibilities

Sell and detail social and corporate catering events with and without guest rooms.
Average 50% corporate group bookings and 50% social events.
Oversee the execution of events, working a flexible schedule including weekends.
Sell guest rooms, banquet food & beverage, upsell previously contracted groups, and maximize hotel revenues.
Negotiate with clients for all arrangements, suggesting menus, bar set up, and room arrangements.
Inform other departments of arrangements in writing necessary for event success.
Daily solicitation for new business, contract negotiation and review.
Coordinate local marketing efforts.
Facilitate high level of communication before, during, and post event with pertinent hotel staff.
Train and supervise other associates as directed by management.
Provide for a safe work environment by following all safety and security procedures and rules.
Identify operational challenges and develop solutions or alternate solutions.
Integrate current trends in event management and event design.
Solicit banquet and catering sales by telephone and personal contact.
Work closely with the sales team for all catering functions to ensure maximum utilization of facilities.
Continuously improve customer service by integrating feedback and personal judgment into action plans.
Maintain budgeted sales quotas.
Create new ideas to increase catering revenue during low demand periods.
Finalize details on Banquet Event Order Sheets by making customer contact, receiving finalized program and publishing BEO’s for distribution.
Offer personalized service to all groups in the hotel.
Perform all guest contact activities in a cordial, efficient, and professional manner.
Solicit future business from current and past customers.
Set an example of proper attitude and performance.
Create and maintain teamwork by maintaining a cooperative team-like attitude.
Delegate responsibilities to banquet captain when applicable.
Complete all assignments by assigned due dates.
Establish and review plans and actions on a quarterly basis and update as needed.
Establish sound objectives and accomplish objectives on a timely basis.
Operate within corporate and property standard policies and procedures.
Meet or exceed own booking goals, appointment goals, and solicitation goals each month.
Maintain records on cancellations and turndown report, analyze these reports quarterly.
Review future bookings with Sales and Marketing/Revenue Management team weekly.
Promptly respond to correspondence from customers, prospects, and corporate offices.
Maintain catering/sales account database in accordance with standards.
Provide site tours to potential customers of the hotel’s banquet facilities.
Facilitate various meetings as necessary (e.g., Banquet Event order meeting, room block review, Pre/Post convention meeting).
Have comprehensive knowledge of all operational departments within the hotel and exercise discretion and independent judgment.