Director of Catering Sales

Compass Group•Dallas, TX

5d•$65,000 - $70,000

About The Position

Working as the Director of Catering Sales, you will effectively produce and generate new business for catering and events and help coordinate and oversee client satisfaction during the events. CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests.

Requirements

A minimum of five to eight years of experience in hospitality industry including three 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 and revenue generation
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
Catering activities, books, plans & directed functions
Creates proposals, contracts and banquet event orders
Ensures all safety and sanitation procedures are followed in compliance with HACCP
Maintains local clients database and builds and maintains relationship with vendors
Performs related duties and special projects as assigned
Prepares and monitors budgets; financial targets and forecasts