Catering Sales Manager
APPLY AT: www.irhco.com
JOB TITLE: Catering Sales Manager
REPORTS TO: Director of Catering Sales
FLSA Designation: Exempt
BASIC PURPOSE: Outside sales solicitation to, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals.
ORGANIZATIONAL SCOPE: Position is responsible for identifying and finalizing group business. Recommends program and procedural changes.
Positions reporting to this position may include: Administrative assistant
ESSENTIAL FUNCTIONS:
1. Solicit, negotiate and book new and repeat business through outside sales calls, with some supporting inside sales activities (telemarketing, mailings, networking, etc...) while maximizing banquet space. Execute a territorial marketing strategy to achieve/exceed sales goals (50%)
2. Plan, up-sell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc... Complete the contracts, prepare the appropriate paperwork, coordinate with the appropriate areas in the hotel, resolve customer issues, complaints and problems to ensure quality product delivery and customer satisfaction. (30%)
3. Prepare status and period end reports to keep management abreast of activities. (5%)
4. Maintain up-to-date knowledge of corporate/hotel procedures and products and the competition's product, strengths and weaknesses to continually improve sales strategies and the achievement of goals. (5%)
NON-ESSENTIAL FUNCTIONS:
1. Participate in communication and professional organizations to maintain high visibility and promote sales. (5%)
2. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. (5%)
Knowledge and Skills:
Education: High school graduate or equivalent required. Four year college degree preferred.
Experience: A minimum of two years experience required in a related position with this company or other organization(s).
Skills and Abilities:
• Requires thorough knowledge of the practices and procedures of the catering, food & beverage and hospitality professions.
• Requires knowledge of the hotel's and IHR's policies and procedures and the ability to determine course of action based on these guidelines.
• Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
• Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals and/or hotel guests.
• Ability to drive to outside sales calls.
No. of employees supervised: 1
Travel required: As required.
Hours Required: Forty to fifty hours over a five day period; days and times may vary based on need.