Catering Manager

JOB SUMMARY This position both sells and services events.This personwill solicit, negotiate and contract new and repeat business through various efforts (lead follow up, telemarketing, direct mail, referrals, internet prospecting, etc.) to maximize revenues to meet/exceedrevenue goals in guestrooms, banquet food & beverage, AudioVisual, meeting room rental, and ancillary hotel revenues.The EMM will prepare and execute sales contracts, event orders, group resumes, program execution, and work with accounting on final invoicing. Most importantly our EMM will collaboratively work interdepartmentally coordinating all function details with the hotels clients to ensure quality product delivery, customer satisfaction, and repeat business ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Business Results Solicit new andmaintainexisting accounts to meet/exceed revenue goals through telephone solicitation, outside sales calls, site inspections, and written communication. Details, prepares, andinitiatesBanquet Event Orders to the client’s specifications and in conjunction with the Banquet Department, F&B Director, and Executive Chef. Participate in daily Sales Stand‑up meetings,attendsweekly salesmeetingand other meetings as directed. Works with the hotel Revenue Manager and DOSM todetermineroom availability and rates. Develop/maintainknowledge of market trends, competition, and customers. Practice effective revenue/yield management strategies to include wise negotiation and booking function space, focused solicitation during soft occupancyperiodsand effective rate and price negotiation. Consults with customers to plan details such as number of persons expected display space desired, and food service schedule. Meets with customers during an event toinsureproper delivery of hotel services. Have a comprehensive understanding of the property and its offerings. Comprehensive knowledge of market position, banquet and food and beverage revenues, pricing and rate structures, sales strategies, yield management, booking trends, and future hotel planning. Be fully knowledgeable of the capabilities and limitations of the hotel and departments that mayimpactsales strategies. Conduct site tours for potential clients. Achieve and exceed individual and team annual goals asestablishedby the annual Marketing Plan. Achieve budgeted revenues and expenses and maximize profitability related to the sales department. Promptly respond to and resolve guest requests, complaints, or questions in a courteous andtimelymanner. Must possess strong computer skills, including, but not limited to, accounting programs, Microsoft Word, Excel, Outlook, and hotel sales system. Follows the sales strategy as specified by the Director of Sales & Marketing. Understands and achieves team and individual goals. Perform special projects and other responsibilities as assigned. Due to the nature of thebusinessthe individual maybe requiredto do other duties and special projects as assigned by the DOS or other leadership. Guest Satisfaction Ensuresa high levelof customer satisfaction and buildslong termsmutually beneficial customer relationships to support future revenue growth. Coordinates and communicates verbally and in writing with customer (internal and external)regardingevent details.Followsup with customer post-event. Makes presence always known tocustomerduring this process, regardless of which hotel they sit at.Greetscustomerduring the event phase and hands-off to the Convention Services department for the execution of details. Is available to solve problems and/or suggest alternatives topreviousarrangements. Displays leadership in guest hospitality and ensures consistent, high-level service throughout all phases of hotel events. Ensures products and services sold to the Event Plannersmeetor exceed their expectations, create loyalty and leads to increased market share. Sets a positive example for guest relations. Interactswith guests to obtain feedback on product quality and service levels. Effectively responds to and handles guest problems and complaints. Reviews Guest Service Results with leaders. Participates in the development and implementation of corrective action plans. Emphasizesguest satisfaction during all departmental meetings andfocuseson continuous improvement. UtilizesDelphi or other hotel system to capture and manage customer informationdaily.. Leadership …applies broad business knowledge and balances both a short- and long-term perspective to generate strategies while leading the organization to achieve them. Holds self and others accountable for achieving results. Addresses conflictin a timely manner. Contributesto team results. Deals with change effectively. Makes decisions, including employees/team and commits to a course of action with available information. Building Relationships …eliminatesinsular thinking by fostering a positive climate for work relationships and teams committed to achieving organizational goals and initiatives. Treats people fairly, with dignity and respect. Works to meet goals in a manner that does not disadvantage other employees or groups. Demonstrates business ethics and personal integrity, i.e., is widely trusted; is seen as a direct, truthful individual. Listens and responds to others. Is interested in other’s views even if they counter own views. Managing Work Execution …proactively ensures that others have the accountability,authorityand resources necessary to both manage work execution anddrive forresults. Adheres to all standards, policies, and procedures (SOPs, etc.). Effectively uses sales resources and administrative/support staff. Approaches work with a sense of urgency and purpose. Allocates time and resources effectively when faced with competing demands. Overcomesobstacles toaccomplishchallengingobjectives. Followsthrough oninquiries, requests, and complaints. Organizational Learner …Actively pursues learning and self-development to enhance personal,professionaland business growth; shares learning;demonstratesdepth of knowledge in technical or specialized area Acts independently to improve and increase skills and knowledge. Demonstrates an awareness of personal strengths and areas for professional improvement. Shares learning, innovations, and best practices with others. Is willing to learn from others. Performs all technical/procedural requirements of the job. Qualifications KNOWLEDGE, SKILLS & ABILITIES Experience 2 or more years of hotel catering experience or similar industry Proventrack recordof a consistent ability to provide quality service Previousleadership experience preferred Skills and Knowledge Strong verbal and written English communication skills Knowledge of the Hotel, Westmont and brand policies and procedures Knowledge of the catering, food & beverage with banquet knowledge Skills needed to manage the people and variablesencounteredin the development and implementation of major functions Computer literate in MS Word, Excel, and PowerPoint Computer literate with Delphi preferred or other system used in hotel Strong communicationskills (verbal, listening, writing) Strong problem-solving skills Strong customer and associate relations skills Strong presentation and platform skills Strong organizational skills Strong “closing skills” Strong ‘persuasion” skills Ability to use standard software applications and hotel system Effective decision-making skills Effective influence skills PHYSICAL DEMANDS Frequent walking, standing, sitting, hearing, talking, smiling. Lifting,pushingand pullingof objects weighing up to ten (10) pounds. Source: Driftwood Hospitality #J-18808-Ljbffr