Restaurant Event Sales Manager

Restaurant Event Sales Manager
• Qualified candidate must have at least 3 years of Restaurant event sales and planning experience.
• The chosen sales professional will be innovative, energetic and willing and able to make daily cold calls, sight visits and be aggressive in generating sales.
• Generates sales from new and existing business for catering and event functions through networking, cold calling and warm leads to maximize revenues and profits.
• Responds to potential guest inquiries and provides information regarding catering and event services.
• Fosters relationships with meeting planners, corporate event contacts as well as related social markets to develop business. • Follows Davio’s guidelines related to sales calls and offsite & weekend events.
• Prepares proposals/contracts and presents to prospective guests/customers detailing pricing and service offerings.
• Follows-up on guest turnovers, lost business and past accounts.
• Maintains metrics for sales pipeline. Monitors booking trends to produce forecast figures and month end / weekly reports.
• Works with guests to organize, plan and guide guests to plan private dining functions and events.
• Understands meeting room set-up and capabilities to determine appropriate customer space needs.
• Develops menus and agendas.
• Ensures BEOs are issues and ensures that all pertinent correspondence with outside vendors is complete.
• Interacts with outside planners and vendors for special events.
• Handles all related administrative details for catering functions and events.
• Maintains all information on scheduled events in Triple Seat software.Sales Manager
• Knowledge of the The Colony/ Plano/ Frisco is helpful.
• Although this is predominately a Monday through Friday position, some evening and weekend work is required, particularly in the Holiday season.
• Must exhibit excellent interpersonal and staff management skills as well as great organizational skills.
• Sales Manager is responsible for the capture and organization of private parties both in the restaurant and off-sight.
• Is responsible for reviewing with management team and captains, but does not necessarily need to oversee and execute every party.
• We have a fabulous Physical plant with outstanding food, we need an upbeat, enthusiastic professional to sell it.