Position: Catering Sales Manager

Location: Saratoga Springs, NY

Catering Sales Manager Job Description

Catering Sales Manager

DEPARTMENT: Catering REPORTS TO: Director of Sales

POSITION: Catering Sales Manager STATUS: Non-Exempt

POSITION SUMMARY: The Catering Sales Manager is responsible for selling and servicing events. Primary sales efforts in Banquet Food and Beverage and include menu planning, agenda setting and hotel meeting services. Duties also include contract review and facilitating communication before, during and post event with pertinent hotel staff to ensure a high level of service.

ACCOUNTABILITIES: The Catering Sales Manager also hosts site inspections, maintains strong customer relationships, participates in and may lead event meetings and other staff meetings, and works as a team member with the sales and catering staff. The manager also works closely with the Director of Sales and the hotel’s catering and culinary team leaders.

QUALIFICATION STANDARDS

EDUCATION & EXPERIENCE:

At least 3 years of progressive work experience in a hotel or related field Degree in Hospitality or Hotel Management High School diploma or equivalent certificate required Knowledge of food service skills

TOOLS & EQUIPMENT:

Calculator, computer, projector, copier, scanner, telephone and other office equipment Ability to work in Excel, Word, PowerPoint and various other software programs Familiarity with Salesforce, Delphi FDC and Cvent Event diagramming is helpful

PHYSICAL REQUIREMENTS:

Long hours sometimes required Light work – Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects Ability to work under variable temperatures and noise levels Near Vision – The ability to see details at close range Ability to bend, stretch, twist or reach with your body and arms Must be able to stand and/or walk for lengthy periods of time

MENTAL REQUIREMENTS:

Oral and written Comprehension and Expression – Must be able to convey and understand information and ideas in English Must be able to evaluate and select among alternative courses in action quickly and accurately Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary Must work well in stressful, high-pressure situations Must maintain composure and objectivity under pressure Must possess excellent communication skills, fluency in English required Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of a particular need 1

Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests Mathematical reasoning – Must be able to work with and understand financial information and data and basic arithmetic functions Must be able to prioritize departmental functions to meet due dates and deadlines Bi-lingual/multi-lingual skills helpful but not required.

OTHER ABILITIES, SKILLS, KNOWLEDGE:

Thorough knowledge of F&B procedures and serving standards Menu and Cost/Profit awareness Function planning ability DUTIES & FUNCTIONS

ESSENTIAL:

Approach all encounters with guests and employees in a friendly, service-oriented manner Maintain regular attendance, as required by scheduling which will vary according to the needs of the hotel Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working Always comply with New Castle standards and regulations to encourage safe and efficient hotel operations Maintain orderliness of office supplies and equipment Contact client and confirm program i.e., dates, times, function space requirements, expected attendance Assist client with guest room reservations, accounting procedures, food & beverage selections, audio visual needs, equipment rental, vendor referrals, transportation, recreational activities, and any other assistance necessary Maintain pricing integrity and propose upscale menus for all groups In a timely manner per standard, prepare Event Orders for all functions, prepare group resume and work with all departments of hotel involved in execution of respective functions. Co-ordinate accurate, up-to-date changes Compile weekly and monthly updates of revenue forecasts on a group-by-group basis and revise as necessary Conduct pre-and post- Convention meetings Know relevant policies – Menue and Pricing, Food Handling, Lost & Found, Cancellation, Service Charge, Guarantee, Payment, Shipping/Receiving, etc. Service groups turned over from the Sales Department Follow through with reservations, confirmations and methods of payment Create proforma invoices and ensure payment is received Interfaces with clients to determine their group requirements Coordinates with other hotel departments as well as outside vendors (including AV) to meet the group requirements Prepare group resumes and food & beverage BEO’s in accordance with client specifications Insures guest satisfaction from inception of the group until check out Coordinates, inputs and manages all guest room blocks Coordinates all meeting space and food & beverage functions with the Banquet Manager 2

Meet or exceed assigned quarterly sales goals Meet or exceed assigned quarterly food and beverage goals Meet or exceed assigned quarterly solicitation goals Check and respond to electronic communications in a timely fashion Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention Coordinate special guest room amenities with the Executive Chef Coordinates food requirements for meetings with the Executive Chef Inspects all meeting rooms for cleanliness and proper setup; oversee banquet/convention set up staff Conducts pre-convention meetings prior to the groups arrival as needed Conducts exit interviews with clients & Pre/post event surveys Reviews charges with client to ensure accurate billing Attends all required management meetings

MARGINAL

Conduct and/or attend necessary meetings, including pre cons Guide guests through meeting and banquet space as needed Other duties as required