Sales & Events Manager

Landry's, LLC.•Chicago, IL

About The Position

The Palm Steakhouse is seeking a driven, relationship-focused Sales & Events Manager to grow the restaurant’s private dining and events business. The role builds new business, strengthens existing client relationships, coordinates memorable events, and partners with the restaurant team to influence revenue, guest satisfaction, and operational success. It offers an opportunity to develop business development expertise, leadership skills, and a professional network in a high-end dining environment. The manager is responsible for sales growth and event planning, from prospecting and securing corporate and social clients through venue tours, contract negotiation, menu customization, event logistics, and on-site execution. The position works with the Director of Sales & Events, Executive Chef, management, clients, and vendors to meet revenue goals and deliver successful events.

Requirements

At least 3 years of previous sales experience in an upscale or fine dining restaurant or hotel operation.
Ability to write business correspondence and prepare contracts and function sheets.
Ability to professionally present promotional materials to prospective customers.
Ability to communicate and coordinate effectively with catering, kitchen staff, and outside vendors.
Ability to calculate figures and amounts for guest catering contracts.
Ability to communicate clearly and positively with guests and employees, listen to and understand requests, respond appropriately, and provide accurate information.
Stable and progressive work history.
Strong work ethic.

Responsibilities

Grow sales over the prior year for one or more restaurants.
Identify and secure new corporate and social event clients through prospecting and networking.
Conduct venue tours and negotiate contracts to meet monthly and annual revenue goals.
Manage a sales pipeline of inquiries, prospects, and definite bookings.
Plan, develop, and implement a comprehensive sales action plan, goals, and initiatives with the Director of Sales & Events.
Collaborate with clients to customize food and beverage menus.
Create detailed Banquet Event Orders (BEOs) and communicate event layouts, audiovisual needs, and timelines to management.
Work with the Executive Chef and management to ensure the operation can execute events successfully.
Supervise event setup, execution, and breakdown to support high guest satisfaction.
Nurture relationships with recurring clients, event planners, and local vendors.
Address client feedback, negotiate pricing, and ensure contracts balance customer satisfaction with profitability.
Build and maintain relationships with community decision makers, hotel general managers and sales directors, meeting planners, and local business leaders who may serve as brand ambassadors.