Catering Director | Sales

Job highlights
Identified by Google from the original job post
Qualifications
Experience: Minimum 5 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience
Must have Marriott systems: CI/TY
Benefits
Salary pased on experience: $70-80k + bonus
We offer competitive wages
Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities
Responsibilities
SUMMARY: Oversee the Catering operation of the hotel to maximize catering sales revenue for the Hotel
This position will be responsible for forecasting potential catering business and then developing a catering budget and plans to support catering and sales activities for the property while reporting to the Director of Sales & Marketing
The primary responsibility for this role is to sell and detail social and corporate catering events with and without guest rooms for the hotel
Role will average 50% corporate group bookings and 50% social events
Position requires availability to work a flexible schedule including weekends to oversee the execution of your events
During peak social seasons, Director of Catering Sales can expect their work schedule to fluctuate between a weekdays and weekends
Maintains existing key accounts through customer calls and Catering/Sales Department follow through for revenue
Primary sales efforts are in selling guest rooms, banquet food & beverage, upsell previously contracted groups
Follows up on all leads and monitor all tentative business until definite commitment
Negotiate with clients, meetings and other functions, all arrangements, suggesting menus, bar set up, room arrangements as per policy and procedure
On completion of negotiations, inform other departments of arrangements in writing which are necessary to assure success of the function
Daily solicitation for new business, contract negotiation and review, coordinating local marketing efforts and facilitating a high level of communication before, during and post event with pertinent hotel staff to ensure a high level of service for each catering event and other duties as assigned
Maintains records of lost business so that trends may be spotted and analyzed for corrective improvements
Identifies operational challenges associated with his/her group and determines how to best work with the property staff and customer to solve these challenges and/or develop alternate solutions
Uses is/her personal judgment to integrated current trends in event management and event design
Continually stresses maximization of hotel revenues to those in responsible sales positions
Develops catering/sales budget for the hotel
Analyzing and studying the competition to help maintain competitiveness
Provides input to advertising agency for development of advertising schedules and coordinated internal promotions with corporate approval, as appropriate
Acts as a consultant to the Food and Beverage Manager
Delegate responsibilities to banquet captain when applicable
Providing period end revenue reports on a timely basis
Meet or exceed own booking goals, appointment goals and solicitation goals each month by talking and personally meeting with customers to sell hotel function space
Ensures that all Standard Operating Procedures and Concord policies are followed
Assists in training associates in the Catering/Sales Department how to perform their job duties to the best of their abilities
Develops overall sales action plan for the catering effort for all exiting markets and prospects potential markets
Works to continuously improve customer service by integrating obtained feedback and personal judgment into action plans
Offer personalized service to all groups in hotel
Perform all guest contact activities in a cordial, efficient and professional manner, at all times maintaining a commitment to guest satisfaction
Provide site tours to potential customers of the hotel’s banquet facilities
Facilitates various meetings as he/she perceives necessary (Banquet Event order meeting, room block review, Pre/Post convention meeting, etc.)
Solicit future business from current and past customers
Set example of proper attitude and performance, maintaining appositive attitude toward the hotel and the job being performed
Create and maintain team work by maintaining a cooperative team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments) to help achieve our common goals of maximizing guest satisfaction and profit margins
Responsible for all daily, weekly, and monthly reports
Maintains records on cancellations and turndown reports, analyzes these reports quarterly
Maintains competition analysis binder and shop competition weekly
Monitor and maintain catering dairy for accuracy
Responds to correspondence from customers, prospects, and corporate offices relating to catering/sales activity
Assists in producing the budget for the Catering/Sales/Marketing department
Assists with preparing weekly forecast for banquet functions
Provide walking tours to potential customers of the hotel’s rooms and banquet facilities
Participates in weekly staff meeting and daily business review meeting
Create new ideas to increase catering revenue during low demand periods
Job description
Description

We are hiring a Director of Catering Sales.

SUMMARY: Oversee the Catering operation of the hotel to maximize catering sales revenue for the Hotel. This position will be responsible for forecasting potential catering business and then developing a catering budget and plans to support catering and sales activities for the property while reporting to the Director of Sales & Marketing.

Responsibilities:

The primary responsibility for this role is to sell and detail social and corporate catering events with and without guest rooms for the hotel. Role will average 50% corporate group bookings and 50% social events.

Position requires availability to work a flexible schedule including weekends to oversee the execution of your events. During peak social seasons, Director of Catering Sales can expect their work schedule to fluctuate between a weekdays and weekends.

Maintains existing key accounts through customer calls and Catering/Sales Department follow through for revenue. Primary sales efforts are in selling guest rooms, banquet food & beverage, upsell previously contracted groups

Follows up on all leads and monitor all tentative business until definite commitment. Negotiate with clients, meetings and other functions, all arrangements, suggesting menus, bar set up, room arrangements as per policy and procedure. On completion of negotiations, inform other departments of arrangements in writing which are necessary to assure success of the function.

Daily solicitation for new business, contract negotiation and review, coordinating local marketing efforts and facilitating a high level of communication before, during and post event with pertinent hotel staff to ensure a high level of service for each catering event and other duties as assigned.

Maintains records of lost business so that trends may be spotted and analyzed for corrective improvements.

Identifies operational challenges associated with his/her group and determines how to best work with the property staff and customer to solve these challenges and/or develop alternate solutions.

Uses is/her personal judgment to integrated current trends in event management and event design.

Continually stresses maximization of hotel revenues to those in responsible sales positions.

Develops catering/sales budget for the hotel.

Analyzing and studying the competition to help maintain competitiveness.

Provides input to advertising agency for development of advertising schedules and coordinated internal promotions with corporate approval, as appropriate.

Acts as a consultant to the Food and Beverage Manager. Delegate responsibilities to banquet captain when applicable.

Providing period end revenue reports on a timely basis.

Meet or exceed own booking goals, appointment goals and solicitation goals each month by talking and personally meeting with customers to sell hotel function space.

Ensures that all Standard Operating Procedures and Concord policies are followed.

Assists in training associates in the Catering/Sales Department how to perform their job duties to the best of their abilities.

Develops overall sales action plan for the catering effort for all exiting markets and prospects potential markets. Works to continuously improve customer service by integrating obtained feedback and personal judgment into action plans.

Offer personalized service to all groups in hotel. Perform all guest contact activities in a cordial, efficient and professional manner, at all times maintaining a commitment to guest satisfaction.

Provide site tours to potential customers of the hotel’s banquet facilities.

Facilitates various meetings as he/she perceives necessary (Banquet Event order meeting, room block review, Pre/Post convention meeting, etc.)

Solicit future business from current and past customers.

Set example of proper attitude and performance, maintaining appositive attitude toward the hotel and the job being performed.

Create and maintain team work by maintaining a cooperative team-like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments) to help achieve our common goals of maximizing guest satisfaction and profit margins.

Responsible for all daily, weekly, and monthly reports.

Maintains records on cancellations and turndown reports, analyzes these reports quarterly.

Maintains competition analysis binder and shop competition weekly.

Monitor and maintain catering dairy for accuracy.

Responds to correspondence from customers, prospects, and corporate offices relating to catering/sales activity.

Assists in producing the budget for the Catering/Sales/Marketing department.

Assists with preparing weekly forecast for banquet functions.

Provide walking tours to potential customers of the hotel’s rooms and banquet facilities.

Participates in weekly staff meeting and daily business review meeting.

Create new ideas to increase catering revenue during low demand periods.

Requirements:

Experience: Minimum 5 years catering sales, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience.

Must have Marriott systems: CI/TY. Fosse is not required but a plus.

Salary pased on experience: $70-80k + bonus

Here are some reasons our associates like working for us:

Our Benefits

We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities.

Why Concord?

Our culture is based on our five Cornerstones and they are what we consider our foundation: Quality, Integrity, Community, Profitability, and Fun. It’s important to us to provide a great work environment for our associates and we strive to hire the BEST associates in the market.

Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Concord’s associates are what our company is built on, and we strive to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist.

If you are seeking a position where you can grow and be a part of a fun team, this job may be your answer. We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace.