Catering Sales Manager

BLURB & BENEFITS

Job Summary: Responsible for the sales catering and corporate events as well as assist the Director of Catering in theoperations of the catering department. Act as liaison between the client and banquet operations. Qualifications Education & Experience: Some college or business school training. High school graduate. 3-4 years previous experience in restaurant and/or related banquet experience Knowledge of Sales negotiation/closing process Ability to clearly communicate with proper grammar in English with guests/visitors and hotel personnel to their understanding. Prefer Spanish as a second language. Ability to provide legible communication. Ability to compute basic mathematical calculations. Knowledge of Windows, Word/Excel and Delphi. Previous training in guest relations. Physical Requirements; Ability to remain stationary at assigned post for extended periods of time. Ability to be mobile/walk for lengths at a time Sedentary work, exerting up to 25 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements: Strong Sales & interpersonal skills A minimum of two years hospitality experience Professional phone etiquette, writing skills and knowledge of Microsoft Office High level of creativity Thorough knowledge of the restaurants overall layout, rate structure and capacities Tenaciously owns sales/promotional opportunities Adept on Delphi systems and Catering Database Well organized, detail oriented with excellent follow-up Must possess excellent communication skills both internally and externally Needs to possess nimbleness by changing with the needs of the Hotel Fundamental Requirements: Spends primary time on direct selling Actively understands and implements the sales process. Maintains appropriate balance of account maintenance and prospecting for new business Establishes and maintains effective and profitable relationships with customers Responsible for achieving catering budgeted revenue Assists Director of Catering developing specific goals/strategies in assigned territory to positively impact revenues Thorough knowledge of property, space, capacities, concept/food style (menus) Familiar with hotels' competitive set and shared accounts Communicates a clear sense of strategic direction and goals for assigned territories/markets Keeps up on industry trends and seeks creative ways to infiltrate markets/accounts Acts as conduit between the catering/restaurant and hotel teams Provides appropriate/necessary information to ensure proper operations of the department Maintains accurate and thorough notes/traces for accounts within the PMS and Catering Database Review and update menus/packages/upgrades, as requested to satisfy customer needs/maximize revenue Create appropriate sales collateral and tools for department Assist in reviewing and updating menus/packages, as requested to satisfy customer needs/maximizing revenue Assist in creating appropriate sales collateral tools for the department to maximize revenue Organize and represent restaurant at off-premise/charity events Joins and attends appropriate market organizations Completes weekly, monthly, quarterly and annual production reports Provide weekly/monthly sales activity reports Supervise execution of banquets on occasion Assist with additional reports and/or special projects as assigned by the Director of Sales In accordance with New York State’s Pay Transparency Law (New York State Labor Law Section 194-b) which requires private employers with four (4) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $65,000 and $70,000 annually dependent on experience. We're anequal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. #J-18808-Ljbffr DoubleTree by Hilton Rochester