Senior Area Catering Sales Manager

Sage Hospitality Group•San Francisco, CA

About The Position

Join Hotel Zelos, Hotel Zetta, and Hotel Zeppelin as a Senior Area Catering Sales Manager with Sage Hospitality Group. The role solicits, contracts, and coordinates catering-only events with nine rooms on peak or fewer, while maximizing banquet-space utilization and meeting or exceeding catering revenue goals. The position is responsible for finalizing catering-only business and recommending program and procedural changes. The manager develops business through prospecting, sales outreach, client relationship management, and coordination with hotel departments. They oversee event details from contracting through execution, contribute to revenue forecasting and budgeting, and represent Catering and Convention Services in meetings. The role calls for professional and ethical conduct, effective collaboration, and a positive, inclusive team environment.

Requirements

More than two years of post-high-school education.
One to two full years of employment in a related position with this company or another organization.
Thorough knowledge of catering, food and beverage, menu development, and pricing practices and procedures.
Knowledge of hotel policies and procedures and the ability to determine appropriate courses of action based on them.
Ability to investigate and analyze activities or information using readily available data and draw logical conclusions and recommendations.
Communication skills to negotiate, convince, sell, and influence professionals and hotel guests.
Ability to drive to outside sales calls.
Excellent comprehension and literacy skills to develop marketing plans, menus, and programs.
Physical ability to lift, push, pull, and carry tables, chairs, and boxes weighing up to 50 pounds occasionally; bend and kneel occasionally; service clients across variable distances; stand continuously for periods from one to four hours; climb up to 55 steps; and drive varying distances for sales calls.
Excellent hearing, vision, and speech communication skills for interacting with guests and associates and viewing setups.

Responsibilities

Solicit, negotiate, and book new and repeat business through outside sales calls, telemarketing, mailings, networking, and other sales efforts; maximize banquet-space utilization to meet or exceed revenue goals.
Partner with the ADOSM to develop and execute territorial marketing and solicitation strategies, promotional activities, and initiatives to increase local catering business, attract new clients, and maximize hotel revenue.
Prospect for catering opportunities, pursue leads, assess potential business, and meet individual monthly solicitation and sales targets.
Service group contracts and manage catering and event details, including Banquet Event Orders (BEOs), meeting-space requirements, schedules, equipment, menus, themes, and decorations.
Identify opportunities to upsell and maximize event revenue while balancing client needs with organizational objectives.
Prepare contracts and event documentation, coordinate with hotel departments, and proactively resolve challenges to ensure successful event execution, quality product delivery, and customer satisfaction.
Respond to sales leads and inquiries in a timely and comprehensive manner, maintaining positive relationships with internal and external customers by phone, email, written correspondence, and in person.
Contribute to the catering sales revenue budget, provide weekly forecasts, and identify opportunities to achieve or exceed revenue goals.
Maintain knowledge of corporate and hotel policies, procedures, products, services, and market competition to improve sales strategies and business development.
Use Delphi daily to capture, maintain, and manage customer information, sales activities, and business opportunities.
Attend Morning, Daily BEO, and Departmental Meetings as a representative of Catering and Convention Services.
Demonstrate professional, positive, trustworthy, and ethical behavior while supporting Sage Hospitality's principles and philosophies.
Foster an inclusive, collaborative work environment; recognize team accomplishments, promote productive conflict resolution, and maintain strong working relationships.
Use technology and communication tools to collaborate, share information, and influence positive outcomes throughout the organization.
Maintain consistent attendance and perform other duties as assigned, requested, or deemed necessary by management.