Catering Sales Manager Galveston Island Hilton

Catering Sales Manager The Catering Manager is responsible for effectively selling the public space, food and beverage, and function planning services of the hotel to maximize revenues and profits for the hotel. He/she is responsible for establishing new accounts, generating revenues, monitoring booking pace, and booking repeat business while keeping quality consistently high. Overview The Catering Manager is responsible for effectively selling the public space, food and beverage, and function planning services of the hotel to maximize revenues and profits for the hotel. He/she is responsible for establishing new accounts, generating revenues, monitoring booking pace, and booking repeat business while keeping quality consistently high. Responsibilities Know meeting room sets and capabilities. Set solicitation goals with the Director of Sales/Catering and meet or exceed solicitation and revenue goals. Re‑solicit past local accounts, generate new business. Meet and greet in‑house guests upon arrival, review the course of events and introduce other staff members (banquet manager, captain, etc.). Develop menus and agendas, ensure BEO’s are issued, and complete all pertinent correspondence with outside vendors to finalize programs. Maintain current information on and monitor booking trends to produce forecast figures and month‑end reports. Understand the Catering incentive program. Manage catering budget. Handle inquiry calls and outside sales calls. Follow through to completion of function(s). Maintain pricing integrity and propose upscale menus for all groups. Interact with outside planners and vendors for special events. Ensure compliance with all local liquor laws, and health and sanitation regulations. Prepare and submit required reports in a timely manner. Work with other F&B managers and keep them informed of F&B issues as they arise. Qualifications At least 4 years of progressive hotel or related field required; or a 4‑year college degree and at least 1 year of related experience; or a 2‑year college degree and 2 years of related experience. Must be proficient in Windows, company‑approved spreadsheets and word processing. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Flexible and long hours sometimes required. Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Mental Requirements Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must be able to multitask. Must be able to work well in stressful, high‑pressure situations. Must maintain composure and objectivity under pressure. Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity. Must routinely meet deadlines. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co‑workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Tipped Position This position does not earn tips. #J-18808-Ljbffr San Luis Resort, Spa and Conference Center