Senior Catering Sales Manager

ASM Global•Knoxville, TN

About The Position

The Senior Catering Sales Manager serves as the lead Food & Beverage planning professional for the Knoxville Convention Center and World's Fair Exhibition Hall's most high-profile, complex, and revenue-producing events. The role oversees food and beverage planning, detailing, coordination, and execution for major conventions, trade shows, sporting events, corporate meetings, consumer shows, and multi-day events, including catering for exhibitors, sponsors, vendors, and VIPs. As the primary Food & Beverage liaison between clients and internal departments, the Senior Catering Sales Manager supports successful event execution through strategic planning, client service, revenue management, and cross-departmental collaboration. The role also leads and supervises the Catering Sales team, including recruitment, onboarding, training, performance management, and professional development. The position may assume department leadership in the absence of the Director of Food & Beverage.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, Event Management, or a related field preferred.
At least seven years of progressively responsible experience in catering sales, convention services, hospitality event management, or a related field.
At least three years of supervisory or leadership experience preferred.
Demonstrated experience managing large-scale conventions, trade shows, sporting events, citywide conventions, or other complex multi-day events.
Experience leading teams and developing employees in a fast-paced event environment preferred.
Comprehensive knowledge of convention center, hospitality, and food and beverage operations.
Exceptional organizational, planning, project management, and time management skills.
Outstanding customer service and relationship-building abilities.
Strong leadership, coaching, and performance management skills.
Excellent verbal, written, and interpersonal communication skills.
Ability to manage multiple priorities and complex events simultaneously.
Strong problem-solving and decision-making skills in high-pressure situations.
Financial acumen, including the ability to analyze revenue, profitability, and event performance.
Ability to build productive relationships across departments and with clients, vendors, and stakeholders.
Ability to work a flexible schedule, including evenings, weekends, and holidays, as required by event activity.
ServSafe Manager Certification and TABC Server Permit required or obtainable within 30 days of employment.
Must pass required background, motor vehicle, and other pre-employment screenings.
Proficiency in Microsoft Office Suite, including Outlook, Word, Excel, PowerPoint, and Teams.
Ability to learn and effectively use organizational software and technology platforms.

Nice To Haves

Experience with venue management, event management, catering, CRM, and booking systems.
Bachelor's degree in Hospitality Management, Business Administration, Event Management, or a related field.
At least three years of supervisory or leadership experience.
Experience leading teams and developing employees in a fast-paced event environment.

Responsibilities

Lead food and beverage planning for complex, high-profile, and revenue-generating events.
Manage food and beverage planning and coordination for conventions, trade shows, sporting events, meetings, consumer shows, and other major events.
Coordinate catering services for exhibitors, sponsors, vendors, show management, VIP guests, and ancillary functions.
Develop menu proposals and customized food and beverage solutions aligned with client objectives and budgets.
Meet with clients to plan, organize, and detail assigned events; guide them through contract provisions, policies, procedures, and deadlines.
Maintain ongoing client communication about deposits, menus, guarantees, billing requirements, timelines, and event changes; serve as the primary client contact from planning through event completion.
Conduct facility tours and site inspections, review historical event information and client preferences, and respond promptly to client inquiries and requests.
Develop and manage food and beverage event details; generate and distribute Banquet Event Orders, Concessions Event Orders, and related documentation.
Ensure event information is accurate, complete, and communicated to operational departments on time.
Coordinate with Event Services, Operations, Culinary, Finance, Security, and other departments; facilitate planning meetings and operational reviews.
Coordinate with Operations on concession strategies and outlet requirements.
Monitor event execution, resolve service and operational issues, inspect setups and food presentation, and maintain visibility as the client and Food & Beverage liaison during events.
Identify and maximize revenue opportunities through menu enhancements, premium offerings, and ancillary services.
Forecast and report event food and beverage revenues; establish payment arrangements under Finance policies; obtain client approvals and maintain event, revenue, and client records.
Analyze event outcomes and prepare reports to support business objectives and continuous improvement.
Collaborate with the Executive Chef and Director of Food & Beverage on menu development and enhancements; evaluate offerings, trends, and service innovations.
Recommend improvements to departmental procedures, planning processes, and client service standards; comply with SOPs and organizational policies.
Maintain an active hospitality-industry presence through professional organizations, community involvement, and networking.
Directly supervise Catering Sales Managers; interview, hire, onboard, train, coach, and evaluate them; provide feedback and development opportunities.
Support employees in managing events, client relationships, and operational challenges; promote a collaborative, customer-focused work environment and ensure compliance with policies and service standards.
Assist with departmental budgeting, staffing, succession planning, and strategic initiatives; lead the department in the Director of Food & Beverage's absence.