Catering Manager

• Along with direct sales efforts, the Catering Sales Manager is expected to maintain weekly booking goals, handle client contracts, correspond with diligence, and develop a thorough knowledge of our space and services, to make sure that clients' needs are being met in all areas.
• Participate in catering sales presentations, property tours and customer meetings.
• Sells and services corporate and social events as determined by the DOSM.
• Assist with creating goals and objectives to be reviewed monthly with DOSM to ensure future movement and success in reaching marketing tasks.
• Goals and objectives to include items such as revenue markets, guest satisfaction surveys, and key performance indicators are then supported by tactics that can be measured monthly with DOSM.
• Ensure Catering Department internal communication tools are used to support departments such as social resume, BEOs, diagrams, change sheet and other tools used to communicate to operations.
• Meet with DOSM to review progress of goals and support needs.
• Professionally represent the hotel in community and industry organizations and events.
• Notify/coordinate customer specifications with other departments and quickly, efficiently respond to customer issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Maintain accurate, legible records and files to provide group history, ensure future and current quality service and enhance future prospects.
• Plan, upsell and detail the program with the client including verification and modification of space requirements, times, equipment, menus, themes/decorations, etc. Prepare the appropriate resumes and paperwork to ensure quality service.
• Manage function details and related activities to ensure that program requirements are satisfied. Anticipate and handle customer complaints and/or problems to ensure quality product delivery, customer satisfaction and repeat business.
• Implement key catering sales tactics to (a) develop new sales tools, menus, themes, and decorations, (b) analyze strengths and weakness of our competitions product, and (c) analyze, understand, and satisfy our customers' needs.
• Monitor and control individual event budgets and details to maximize revenues and minimize expenses while ensuring delivery of a quality product.
• Coordinates and communicates verbally and in writing with customer (internal and external) regarding event details. Follows up with customer post-event.
• Acts as liaison between hotel and customer throughout the event process (pre-event, event, post-event). Makes presence known to customer at all times during this process. Is available to solve problems and/or suggest alternatives to previous arrangements.
• Proactively identifies operational challenges associated with his/her group and works with the hotel staff and customer to solve these challenges and/or develop alternative solutions.
• Other duties as determined and assigned by DOSM.
• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

o Introduce and recommend house vendors as preferred vendors as determined with the revenue goal of the hotel.

o Establish checklist trace dates using appropriate computer programs.

o Generate catering resumes and amenity forms as required.

o Maintain solid and open communication with all hotel operating departments.

o Maintain good working relations with preferred vendors of the hotel.

o Maintain up-to-date information on program and food and beverage events in hotel's inventory management system.

o Attend all department and hotel meetings as necessary.

EDUCATION/EXPERIENCE
• High School diploma or general education degree (GED); Bachelor's degree preferred. Minimum of three years of related experience preferred.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Excellent interpersonal and sales-related skills, organizational and supervisory skills.

PHYSICAL DEMANDS
• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties this job, the employee is regularly required to stand; walk' use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
• The employee must be able to lift and move up to 25 pounds.
• The employee must be able to see differences in widths and length of lines such as those on graphs.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.