Catering Sales Manager - Franchise
- Assist sales team in achieving and exceeding budgeted goals in food, beverage and room rental revenue, profit and occupancy for the total hotel.
- Effectively communicate with Director of Revenue and/or Director of Sales to review opportunities that impact revenue goals.
- Conduct weekly sales calls to existing and new accounts, as well as uncover new business in assigned market segment(s).
- Build and strengthen relationships with existing and new accounts to enable future bookings. Activities include sales calls, entertainment, trade shows, etc.
- Travel locally to conduct outside calls, promote the hotel and review competition reader boards to develop leads.
- Generate leads and new business through internet searches, telephone and email solicitations, mailings, referrals, networking, trade shows, professional and community organizations, sales, blitzes, etc.
- Arrange site inspections of the hotel for new accounts.
- Maintain accurate sales records in the hotel sales system to provide complete history, ensure future and current quality of service and enhance future prospects.
- Respond to all sales inquiries within 24 business hours.
- Execute and support the operational aspects of business booked (e.g., generating proposal, writing contract, customer correspondence).
- Responsible for negotiating catering sales contracts and the implementation and set up as required.
- Actively and creatively up-sell each catering event to maximize revenue.
- Analyze historical, current and future hotel/market trends and develop strategies to maximize function space occupancy through creative and selective selling.
- Assist in the development of the annual budget and quarterly owner reviews.
- Participate in management meetings to discuss budget and forecast.
- Partner with operations team to coordinate customer specifications, effectively respond to customer issues and comments to ensure customer satisfaction.
- In partnership with the General Manager and Food and Beverage Team, create and enhance menus for clients as needed.
- Review all banquet event orders and the daily/weekly reports to ensure accuracy.
- Assists the client in menu planning; coordinates food, beverage, meeting room set-up, decorations and other services as requested by the client; assures that all requirements are communicated and completed to the client’s specifications.
- Liaison between the Banquet staff and GM to ensure timely communication of client needs.
- Supervise execution of banquet events which may include working on the weekends, evenings or holidays.
- Participate in hotel weekly staff meeting, if applicable.
- Other duties as assigned.