Social Sales Manager

Saybrook Point Resort & Marina•Old Saybrook Center, CT

1d•Onsite

About The Position

The Social Sales Manager is responsible for achieving food and beverage, hotel accommodation, and function room rental revenue goals. This role involves soliciting and booking corporate functions to ensure customer satisfaction and maximize hotel revenue and profitability. The manager will act as an ambassador for the brand, implement the brand's service strategy, and focus on building long-term, value-based customer relationships. Key responsibilities include executing networking strategies for lead generation, managing inquiries, loading information into the booking system, entertaining potential clients, negotiating contracts, and communicating guest requirements to operational departments. The role also involves marketing and financial duties such as maintaining sales and profits, developing financial spreadsheets, managing yield, evaluating business opportunities, and updating competitive marketing analysis. Operational duties include ensuring seamless turnover from sales to operations, working closely with departments, previewing room setups, introducing guests to banquet staff, observing service and food quality, and collaborating on menu pricing and updates. The position also provides leadership and training to sales coordinators to achieve property sales objectives.

Requirements

On-line savvy, with web, social media and e-commerce expertise.
Strong revenue and budget management skills.
Positive interpersonal skills required.
Ability to read and comprehend instructions and correspondence.
Excellent email etiquette.
Ability to negotiate sales terms and pricing and translate into written contract.
Working knowledge of the English language is mandatory as well as the ability to speak, read and write clearly.
2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major, AND 4 years’ experience in the sales and marketing or related professional area.
OR 4-year bachelor’s degree in business administration, Marketing, Hotel & Restaurant Management, or a related major, AND 2 years’ experience in the sales and marketing or related professional area.
Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 15 lbs. on an intermittent basis.
Sufficient dexterity of hand to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.
Maintains all current licenses and certifications.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guests.
Available days, evenings, weekends, holidays and extended hours as business dictates.
Provide documentation that they are legally authorized to work in the United States.

Nice To Haves

Demonstrated skills in supervising a team.
Social Sales experience.
Hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.
CWP and/or CMP certification.

Responsibilities

Achieve food and beverage, hotel accommodation, and function room rental revenue goals.
Solicit and book corporate functions to ensure customer satisfaction and maximize hotel revenue and profitability.
Implement the brand’s service strategy and applicable brand initiatives in all aspects of the sales process.
Focus on building long-term, value-based customer relationships to achieve sales objectives.
Execute networking strategy, including outbound solicitation and community involvement, to drive lead generation.
Be responsible for selling programs and functions.
Return all inquiry phone calls and walk-ins in a timely manner.
Load all information into the booking system (currently Resort Suites), including group information, contacts, address, phone numbers, and emails.
Entertain potential clients, including menu presentations and property tours.
Negotiate while achieving maximum revenues and profits while maintaining the highest level of guest satisfaction.
Conduct and maintain appropriate trace systems for all sales activity.
Properly communicate guest requirements and expectations to operational departments through BEO’s, Sales Contracts, and Resumes.
Maintain successful performance by increasing revenues, controlling expenses, and providing a return on investment for ownership.
Maintain or exceed budgeted sales and profits in all catering areas.
Develop and analyze Annual Food and Beverage Spread Sheet to track progress.
Manage the “yield” by “minimum expenditure”.
Evaluate each piece of business to ensure it can be properly serviced and makes financial sense.
Negotiate Contracts, BEOs (Banquet Event Order), and event planning, and follow through to achieve highest possible guest satisfaction.
Confirm Agreements with correct event information, and secure guest signature with deposit.
Secure customer signatures on all BEO’s and distribute BEO’s on a timely basis to operating departments.
Maintain Catering Files.
Collect and process appropriate deposits, payments, and final payment.
Manage the business to capture the highest possible profit margin.
Update annual Competitive Marketing Analysis in partnership with the Director of Sales.
Suggest innovative marketing ideas and develop deployment strategies to continue to grow market share.
Attend sales strategy meetings to provide input on weekly and overall sales strategy.
Prepare and submit weekly activity reports, including pace and lost business reports.
Collect payment for all events in accordance with the contracted deposit schedule.
Implement seamless turnover from sales to operations and back to sales while consistently delivering a high level of service.
Work closely with all departments involved with the execution of catering events.
Preview all rooms set ups 1 hour prior to event.
Introduce guest to Banquet Manager or Captain, and review event details to ensure accuracy and guest satisfaction.
Observe service, food quality, and presentation as needed.
Work closely with Director of Sales and Chef on pricing specialty menus.
Work closely with Banquet Manager and their team to create and ensure quality levels are being met consistently, as well as enhancing overall banquet set-ups.
Assist with reviewing and updating menus regularly to meet guests needs, maximize revenue, and remain current with trends.
Attend weekly BEO meetings with the operational team to ensure communication of event requirements.
Provide day-to-day leadership and training to sales coordinators to achieve property sales objectives.
Achieve booking goals and property revenues.