Director of Catering Sales

Compass Group•Albuquerque, NM

1d•$51,000 - $67,000•Onsite

About The Position

Levy is seeking a dynamic, motivated, and experienced Director of Catering Sales to lead the team responsible for creating memorable fan experiences and signature New Mexico-inspired moments at every event for the University of New Mexico (UNM) Athletics. This leadership role is responsible for driving catering revenue growth while creating exceptional hospitality experiences across UNM Athletics venues. The role involves menu development, costing, execution, labor cost control, food cost control, preparation, transportation, setup, operation, and clean-up of all events.

Requirements

A minimum of three to five years of experience in hospitality industry including two years’ 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
Proven track record for meeting sales goals
Strong knowledge of current food, industry trends and fine dining points of service

Responsibilities

Hires, trains and develops managers, and is actively involved in the development of service techniques, menu presentation, policies and procedures
Creates reports of operating statements and operational budgets, and reviews 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 new vendors
Ensures all safety and sanitation procedures are followed in compliance with HACCP
Performs related duties and special projects as assigned