Catering Sales Manager

Job Description

Job Description

About The Source Hotel
Nestled in Denver’s vibrant RiNo Art District, The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance. As part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality, The Source Hotel is more than a place to stay, it’s a destination to discover.

We are looking for our next great team member to join us on our team. We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• RSP/401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

Job Overview
We’re looking for a Catering Sales Manager to join our dynamic team. Whether it’s delivering exceptional guest experiences, supporting our world-class culinary and hospitality teams, or ensuring smooth daily operations, you’ll be an essential part of what makes The Source Hotel a standout destination!

What You’ll Do

Sales & Business Development

• Solicit new catering and event accounts through direct sales calls, networking, prospecting, referrals, community engagement, and other business development activities.
• Maintain and strengthen relationships with existing clients and accounts to generate repeat and referral business.
• Respond to catering and event inquiries in a timely and professional manner and manage leads through the sales process.
• Conduct property tours and meet with prospective clients to understand their needs and promote the hotel's facilities, restaurant, catering offerings, and services.
• Develop and deliver persuasive sales presentations and proposals tailored to client needs.
• Develop event menus and packages in partnership with the Banquet Chef and restaurant leadership.
• Prepare contracts, proposals, banquet event orders, correspondence, and other documentation necessary to secure and execute events.
• Negotiate pricing and event details within established guidelines while maximizing revenue and profitability.
• Maintain accurate and current account and event information in the hotel's sales and event management systems.
• Prepare and present weekly and monthly catering and sales reports as required.

Event Planning & Coordination

• Serve as the primary point of contact for the client throughout the planning process, from initial booking through event completion.
• Document and organize detailed requirements for each event, ensuring all contracted details and client requests are accurately reflected in the BEO.
• Coordinate with the Banquet Chef regarding menus, food preparation, timing, presentation, and special dietary or culinary requirements.
• Coordinate with the Banquet Captain and Restaurant Management regarding event setup, service requirements, timelines, staffing, and operational needs.
• Communicate event details and changes clearly and timely to all departments and team members involved in the event.
• Conduct pre-event planning meetings and post-event follow-up with clients and appropriate hotel departments as needed.
• Monitor event timelines and proactively address changes, challenges, or client requests to ensure a successful event.

Event Service & Execution

• Attend and actively participate in the on-site execution of assigned events, serving as a client-facing representative of the hotel.
• Partner with the Banquet Captain to oversee event setup, service, and breakdown and ensure the event is executed according to the BEO.
• Coordinate with Restaurant Management to utilize restaurant staff for event service when additional staffing is required.
• Provide direction and support to restaurant staff assigned to events, ensuring they understand event expectations, timing, service standards, and client-specific requirements.
• Work alongside the Banquet Captain and restaurant staff during events as needed, including guest service, food and beverage service, setup, and breakdown.
• Meet and greet clients and event representatives upon arrival and maintain an active presence throughout the event.
• Conduct a final review of event spaces following each function to ensure proper breakdown, cleanliness, and return of equipment and supplies.
• Follow up with clients following events to gather feedback, address concerns, and identify opportunities for repeat business and rebooking.

What We’re Looking For

• Strong sales, negotiation, and relationship-building skills.
• Extensive knowledge of food and beverage service, event planning, guest relations, and service standards.
• Excellent verbal and written communication skills.
• Strong organizational skills and exceptional attention to detail.
• Ability to manage multiple events, deadlines, and client relationships simultaneously.
• Ability to effectively communicate event requirements and direction to multiple departments and team members.
• Ability to work effectively with the Director of Sales, Banquet Captain, Banquet Chef, Restaurant Management, and restaurant staff.
• Ability to remain calm, professional, and solution-oriented when addressing client concerns or unexpected challenges.
• Strong ability to assess client needs and create solutions that balance guest satisfaction with hotel revenue and operational considerations.
• Ability to effectively deal with internal and external guests, including those requiring patience, tact, and diplomacy.
• Self-starting personality with an even disposition and strong sense of ownership.
• Professional appearance and manner at all times.
• Ability to communicate effectively in English.
• Proficiency with computer systems and ability to learn and utilize hotel sales/event management systems.
• Ability to work a flexible schedule, including evenings, weekends, and holidays based on event requirements.
• Ability to stand and walk for extended periods and assist with event setup and service.
• Ability to lift, carry, grasp, and/or push up to 50 pounds.
• Must be willing to pitch in and assist coworkers and other departments as needed.

Performance Standards

Customer Satisfaction: Our customers are what we are about. The Catering Sales Manager is expected to create a positive and professional experience from the initial sales inquiry through event completion. The position must consistently treat guests, clients, and associates with courtesy and respect and serve as a strong ambassador for the hotel.

Sales Performance: Consistently pursue new business, maintain existing relationships, achieve established catering revenue goals, maximize event profitability, and identify opportunities for repeat and referral business.

Work Habits: Maintain high standards for work procedures, appearance, grooming, punctuality, organization, and attendance. Demonstrate adaptability, willingness to learn, sound judgment, and the ability to independently resolve routine challenges.

Teamwork: Work collaboratively with Sales, Restaurant, Culinary, Banquet, Front Office, and other hotel departments to ensure events are planned and executed seamlessly.

Safety & Security: Adhere to all hotel safety and security policies and procedures and promptly report safety hazards or concerns.

 

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.