Seeking an experienced, ambitious, well groomed Sales and Catering Manager to join our Team of Hospitality Professionals!

The Sales and Catering Manager will report to the Director of Sales and Marketing and will solicit and manage group and catering business and coordinate all conference details for client’s functions while upselling where possible in order to meet and/or exceed revenue goals in room and food and beverage. This role handles the execution of events for Groups as well as Local Catering.

ESSENTIAL FUNCTIONS:

• Maintain complete knowledge and comply with all hotel/departmental policies and procedures, ensuring that all staff are informed as well.
• Actively solicit and book business following hotel standards while attending networking events.
• Conduct site visits and secure new business based on property needs.
• Meet any department goals that are established.
• Assist with inquiry calls.
• Ensure that all incoming calls are answered within 3 rings with proper greetings and telephone etiquette.
• Organize activities for follow-up; be familiar with status of each.
• Ensure that his/her office is kept organized and clean.
• Review the Captain’s reports/log book for previous day functions; follow up any problems noted and file.
• Enter forecasted group revenues in the sales/catering software system.
• Enter actual group revenues in the sales/catering software system.
• Review banquet checks for the previous day’s functions; ensure accuracy of charges.
• Ensure group files are kept organized and current with all required information.
• Meet with clients for site inspections and to work out the details of their functions. Escort clients through the property and highlight features of facility as well as available services.
• Suggestively sell menus and services which meet the client’s needs and maximize revenues.
• Where appropriate entertain clients in the hotel outlets to sell the hotel facilities.
• Adhere to all accounting policies regarding payment.
• Liaise with the Executive Chef to plan special requests for clients and special event menus. Arrange introductions between the client and Chef.
• Conduct Pre-Con Meetings
• Ensure that all definite group and events are detailed accurately on Contracts and Banquet Event Orders, signed by clients and distributed to designated departments on a timely basis.
• Resolve any discrepancies with respective Catering staff.
• Check function room setups prior to guest arrival, ensuring all details are in agreement with client’s requirements and hotel standards.
• Ensure that deficiencies are corrected by respective personnel.
• Meet with Chef prior to function time to verify arrangements and to observe the quality of the food presentation.
• Welcome group contact upon arrival at function and ensure guest satisfaction.
• Check that functions are properly staffed to provide the required standard of service.
• Assist in supervising the service of functions, ensuring guest satisfaction.
• Monitor, handle and process all billing/payment procedures according to accounting standards.
• Monitor guests’ reactions and confer with service staff to ensure quest satisfaction.
• Anticipate guests’ needs, respond promptly and acknowledge all guests. Monitor and handle guest’s complaints.
• Contact clients after scheduled functions to ensure guest satisfaction and to solicit re-bookings.
• Foster and promote a cooperative working climate and maximize productivity.
• Observe accepted standard of office etiquette, teamwork and professional working relationships.
• Other Duties as assigned

• Knowledge of CI/TY, CVENT, Meet Minneapolis Systems.
• Ability to prioritize and organize work assignments.
• Ability to be a clear thinker, analyze and creatively resolve problems by exercising good judgment.
• Ability to focus on detail and to understand meeting room set-ups.
• Ability to suggestively sell menu items, beverages, facilities and services of the hotel.
• Ability to input and access information into CI, create BEO’s, Banquet Bills and take deposits in Sertifi.
• Ability to ensure security and confidentiality of client information and hotel data.
• Ability to work without supervision and with specific in-house and client deadlines.
• Previous guest relations training.
• Must be able to lift and carry at least 50lbs.