Event Sales Manager

Davidson Hospitality Group•Long Branch, NJ

11h•$29 - $33

About The Position

The Event Sales/Catering Manager is responsible for generating and servicing banquet and catering business for both in-house groups and external clients, with a primary focus on revenue growth and market expansion. This role develops strategic relationships, identifies new business opportunities, and promotes the hotel’s catering capabilities, focusing on certified kosher event services operated under the strict kosher supervision of the JSOR. The manager takes a consultative sales approach, guiding clients through menu planning, event logistics, space utilization, and operational considerations to ensure compliance with certification standards and successful event execution. Working closely with culinary leadership and approved supervisory authorities, this position ensures all contracted services meet required kosher supervision guidelines, guest expectations, and brand standards. Additional responsibilities include contract negotiation and review, proactive prospecting, site inspections, cross-department communication before, during, and after events, and ongoing account development to drive repeat business. The Event Sales/Catering Manager serves as a key contributor to overall banquet revenue performance and specialty market growth.

Requirements

Bachelor’s degree and/or 2+ years of hotel sales experience.
1 year food and beverage experience.
Strong understanding of negotiation and interpretation of contracts.
Experience selling and servicing certified kosher events
Working knowledge of certified kosher catering operations
Developed business communication skills, both written and verbal.
Understanding/knowledge of Microsoft office.
Confident and professional appearance.
Proactive sales approach, assertive and fast paced, driven to succeed.
Execute and support Hotel Customer Service Standards and Hotel’s Brand Standards.
Understanding of respective market segment, competitor’s strengths, weaknesses, economic trends, supply and demand.
Work well under pressure.
Time management skills. Being able to work on multiple projects with desired outcome for each.
Ability to communicate effectively with public and other employees.
Creativity in designing events.
Working knowledge of banquet department (sets, AV equipment, scheduling, menu planning).
Ability to design menus in conjunction with the culinary department to maximize operating profit.