Catering Sales Manager

Description:

Job Overview

The Catering Manager is responsible for managing all aspects of catering operations, including planning, sales, coordination, and execution of events. This role involves collaborating with clients to understand their needs, working with internal teams to deliver exceptional service, and ensuring the successful execution of catering events. The Catering Manager focuses on maximizing revenue, maintaining service excellence, and enhancing the hotel's reputation as a premier event venue.

Requirements:

Key Responsibilities

Catering Sales & Business Development

• Develop and implement sales strategies to attract and retain catering clients, including corporate, social, and private events.
• Conduct sales calls, site visits, and client meetings to promote the hotel’s catering services.
• Prepare and present proposals, negotiate contracts, and close sales to achieve revenue goals.

Event Planning & Coordination

• Work closely with clients to understand their event requirements, preferences, and budget.
• Develop detailed event plans, including menus, setup, and service arrangements.
• Coordinate with internal departments (kitchen, banquet, AV, etc.) to ensure seamless execution of events.

Menu Development & Customization

• Collaborate with the culinary team to create customized menus that meet client preferences and dietary requirements.
• Stay updated on food trends and incorporate innovative menu ideas.
• Ensure menus are cost-effective and contribute to revenue goals.

Client Relationship Management

• Build and maintain strong relationships with clients, providing exceptional service to exceed their expectations.
• Address and resolve any issues or concerns promptly to ensure client satisfaction.
• Follow up with clients post-event to gather feedback and identify opportunities for improvement.

Budgeting & Financial Management

• Prepare and manage the catering department’s budget, including revenue forecasting and expense tracking.
• Monitor financial performance, including revenue, costs, and profitability.
• Implement cost-control measures and identify opportunities to maximize profitability.

Compliance & Quality Control

• Ensure compliance with health and safety regulations, including food safety and sanitation standards.
• Maintain high standards of service quality and consistency across all catering events.
• Implement and enforce standard operating procedures for catering operations.

Marketing & Promotion

• Collaborate with the marketing team to develop promotional materials and campaigns to drive catering sales.
• Represent the hotel at trade shows, networking events, and community functions to promote catering services.
• Develop and maintain a database of potential and existing clients for targeted marketing efforts.

Vendor & Supplier Management

• Manage relationships with external vendors and suppliers, including rental companies, florists, and entertainment providers.
• Negotiate contracts and ensure quality service and timely delivery of goods and services.
• Maintain accurate records of vendor agreements and payments.

Technology & System:

• Utilize event management software and tools to streamline planning and coordination processes.
• Maintain accurate records of bookings, contracts, and event details in the hotel’s CRM system.
• Ensure technology is leveraged to enhance client experience and operational efficiency.

Reporting & Documentation

• Prepare and present regular reports on catering activities, including sales performance, client feedback, and operational metrics.
• Maintain detailed records of events, contracts, and financial transactions.
• Provide insights and recommendations to senior management for strategic planning.

Qualifications

Education: Bachelor’s degree in Hospitality Management, Business Administration, Event Management, or related field; advanced certification in catering or event management preferred.

Experience: Minimum of 5-7 years of experience in catering or event management, with at least 2-3 years in a supervisory or managerial role, in the luxury hospitality industry.

Specific Job Knowledge, Skills and Ability

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:

• Strong sales and negotiation skills with a proven track record of achieving revenue targets.
• Excellent organizational and project management abilities.
• Strong communication and interpersonal skills.
• Proficiency in event management software, CRM systems, and Microsoft Office Suite.
• Creative and strategic thinking with attention to detail.
• Ability to handle multiple events and deadlines simultaneously.
• Knowledge of food and beverage operations and menu planning.

Licenses or Certificates

• Ability to obtain any government required licenses or certificates.

Grooming

• All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).