Sales & Catering Manager (Maternity Leave - 19 month Contract)

Marriott•Kingston, ON

9d•Onsite

About The Position

The Sales & Catering Manager is primarily responsible for building and maintaining strong relationships with existing and prospective clients in an effort to generate guestrooms, meeting, and catering revenue in the SMERF and Meetings market segments. This position is identified as an inside sales position with mandatory phone and email coverage during standard business hours. This position is responsible for all function detail management with the client and is the primary liaison with the food and beverage team in delivering results. This position is being posted to fill a current vacancy in our organization.

Requirements

Minimum of 2 years of proven sales experience, preferably in a catering environment.
Completion of a two-year community college diploma in a related area or equivalent.
Ability to multitask while focusing on achievement of revenue and activity goals.
Strong written and verbal communication skills.
Client focused and a team player.
Ensure a professional appearance and attitude while on property, prepared to represent the hotel with limited notice.
Able to establish rapport with clients quickly to ensure guest satisfaction and repeat business.
Excellent analytical, problem solving, organizational and interpersonal skills.
Excellent time management skills with the ability to prioritize with strong attention to detail.
Highly motivated, self-starter, entrepreneurial, working with minimal supervision.
Must possess the ability to communicate effectively within a diverse team environment.
Ability to work effectively and collaboratively in a multi-cultural environment with co-workers, managers and guests.
Some travel is required.
Must be able to work general office hours (8:30/9:00am to 4:30/5:00pm) with occasional evenings and weekends.

Nice To Haves

French language skills are valued and contribute positively to guest experience.
Opera and Opera Sales & Catering experience an asset.

Responsibilities

Constantly pursue new business and actively prospect to find revenue opportunities that will grow and develop catering, conference, wedding, and event business for the hotel.
Provide clear and concise proposals highlighting client needs with hotel benefits to secure business opportunities.
Provide exceptional customer service.
Maximize hotel revenues through effective negotiation and selling to property features.
Prospect, develop and maintain accounts through consistent, proactive and targeted sales initiatives.
Pass leads to DOS or sister properties where appropriate.
Remain current with hotels competitive set.
Be part of client welcome team and maintain presence during event period in conjunction with banquet food and beverage team.
Conduct post-event follow up to evaluate client experience and attempt to re-book clients future business.
Conduct site tours and entertain clients to build relationships.
Review and finalize billing for sales groups.
Ensure that high demand periods are protected and revenue is maximized through use of booking windows, length of event requirements, discounting practices, and upselling techniques.
Propose, negotiate, and close business in the market segments assigned by the DOS.
Maintain price and rate integrity using negotiation skills.
Maintain accurate an accurate filing and client tracking system.
Provide effective communications to the Food and Beverage Manager, DOS, GM, and other departments as required.
Team lead on developing event details sheets, banquet event orders and critical path communication with food and beverage team.
Client liaison in development of BEO, including signed final documents and client approvals.
Leads/participates in preconference meetings with clients and sales and food and beverage team.
Maintains up to date documentation available for review by team members as required.
Prepare weekly sales reports, and attend sales meetings.
Assist with the annual sales & marketing action plans.
Ensure a smooth transition from sales to operations through active communication, particularly in 72 hours prior to event start.
Ensure creative, cost effective, and competitive menus are being produced and monitored frequently.