HTML Preview Sample Catering Sales Manager Job Description page number 1.
Position Title:
Catering Manager
Hotel Level:
5, 4, 3
Job Code:
191810
Department:
Banquet Catering
FLSA:
Exempt
Typically Reports To:
Director of Catering
Job Band:
H05
JOB OVERVIEW:
Assist with implementation of catering sales and marketing strategies, including securing new accounts,
maintaining existing accounts, and executing tactical plans to maximize the profitability of the hotel while
maintaining customer satisfaction.
DUTIES AND RESPONSIBILITIES:
Assist in the management of day-to-day operations and assignments of Catering staff, plan and
organize work, communicate goals, and schedule/assign work. Advise staff of formal policies and
procedures, identifying options and resolving issues. Alert management of potentially serious issues.
Ensure all staff is properly trained and have the tools and information needed to effectively carry out
their job functions.
Establish client base of organizations, associations and commercial business through direct outside
sales efforts for the purpose of securing business for the hotel. Accurately produce and/or review
sales contracts, rate agreements, and/or banquet/catering event orders.
Negotiate food and beverage prices, function space, and hotel services within approved departmental
booking guidelines.
Achieve budgeted revenues and personal sales goals.
Assist the Director of Catering in daily management tasks such as complete forecasts and sales
production reports checklists, menu planning, and other duties and special projects as assigned.
Conduct banquet and catering facility tours and entertain clients in accordance with company and
property policy.
Assist clients with menu planning, food and beverage coordination, table arrangements, decoration
options, etc. Arrange all details of events to include room set-ups, staging, lighting, audiovisual, traffic
flow, menus, décor, entertainment, group room blocks, VIP services and approved method of payment.
Review daily posting of charges, resolve any discrepancies in a timely manner. Follow-up to ensure
guest satisfaction.
Coordinate with other hotel-level departments to facilitate contracted services.
Plan and conduct pre-event and post-event meeting with clients, guests, and catering staff as needed.
Promote teamwork and quality service through daily communication and coordination with other
departments. Key departmental contacts include Sales Staff, Executive Chef, Banquet Manager
and/or convention services staff, and hotel Executive Committee.