Restaurant & Catering Sales Manager

Pyramid Global Hospitality•La Quinta, CA

About The Position

Pyramid Global Hospitality is seeking an experienced, high-energy Catering & Restaurant Sales Manager for the La Quinta Resort and Club. The role focuses on scouting and securing group and sub-group bookings seeking unique, premium dining experiences in the resort’s upscale restaurant venues rather than traditional banquet halls. The manager oversees the event lifecycle for groups of 15 or more guests, from prospecting and site tours through menu development, event execution, billing coordination, and post-event follow-up. Reporting directly to the Food & Beverage Director, the manager collaborates with the resort’s hotel sales team, restaurant leaders, culinary directors, and operations leaders to deliver luxury guest experiences and increase premium food and beverage revenue. The position also manages event inquiries, venue availability, event documentation, client payments, and relationships intended to support repeat business and referrals.

Requirements

Minimum of 3–5 years of experience in luxury hospitality sales, resort event management, or high-end food and beverage group sales.
Proficiency with Delphi is required.
Proficiency with OpenTable or similar upscale reservation software is required.
Strong command of standard office systems, including Microsoft Office Suite or Google Workspace.
Proven track record in B2B corporate prospecting and closing premium event contracts.

Responsibilities

Seek out groups, corporate clients, VIP sub-groups, and luxury leisure travelers for private or semi-private events in upscale restaurant venues.
Partner with the in-house resort sales team to leverage hotel group blocks, convention leads, and existing corporate contacts.
Use Delphi to log leads, track sales pipelines, and manage contract agreements.
Serve as the main contact for restaurant venue event inquiries for groups of 15 or more guests.
Coordinate with restaurant podiums using OpenTable to maintain real-time venue availability and cover counts.
Conduct site inspections and menu tastings for prospective clients and event planners.
Work with restaurant leaders, the Food & Beverage Director, and Executive Chefs to review space availability, floor layouts, and station logistics.
Ensure tailored tasting menus, wine pairings, and bar setups meet five-star standards and align with the resort’s brand.
Prepare banquet event orders (BEOs) and conduct pre-event briefings with kitchen and service teams.
Maintain the physical venue booking log and coordinate table and space allocations with restaurant managers.
Welcome group hosts and VIPs at the venue and maintain a presence during high-profile event transitions to support service execution and guest satisfaction.
Coordinate contract billing, client deposits, final payments, and resort room charges with the Finance Department.
Follow up with organizers after events to evaluate satisfaction and collect feedback.
Maintain relationships with group hosts to secure recurring corporate business and luxury referrals.