Description Job Title: Catering Manager
FLSA Status: EXEMPT
Reports To: Director of Catering
Job Summary: The Catering Manager is responsible for sales, catering and corporate events as well as assisting their leader in the operations of the catering department. Acts as liaison between the client and banquet operations.
Key Responsibilities: - Spends primary time on direct selling.
- Actively understands and implements the sales process.
- Maintains an appropriate balance of account maintenance and prospecting for new business.
- Establishes and maintains effective and profitable relationships with customers.
- Responsible for achieving catering budgeted revenue.
- Assists Director of Catering developing specific goals/strategies in assigned territory to positively impact revenues.
- Thorough knowledge of property, space, capacities, concept/food style (menus).
- Familiar with hotels' competitive set and shared accounts.
- Communicates a clear sense of strategic direction and goals for assigned territories/markets.
- Keeps up on industry trends and seeks creative ways to infiltrate markets/accounts.
- Acts as conduit between the catering/restaurant and hotel teams.
- Provides appropriate/necessary information to ensure proper operations of the department.
- Maintains accurate and thorough notes/traces for accounts within the PMS and Catering Database.
- Review and update menus/packages/upgrades, as requested to satisfy customer needs/maximize revenue.
- Create appropriate sales collateral and tools for the department.
- Assist in reviewing and updating menus/packages, as requested to satisfy customer needs/maximizing revenue.
- Assist in creating appropriate sales collateral tools for the department to maximize revenue.
- Organize and represent restaurant at off-premises/charity events.
- Join and attend appropriate market organizations.
- Completes weekly, monthly, quarterly and annual production reports.
- Provide weekly/monthly sales activity reports.
- Supervise execution of banquets on occasion.
- Assist with additional reports and/or special projects assigned by the Director of Catering.
Required Skills, Experience and Knowledge: - Some college or business school training with a high school graduate degree.
- 3-4 years previous experience in restaurant and/or related banquet experience.
- Knowledge of sales negotiation/closing process.
- Ability to clearly communicate with proper grammar in English with guests/visitors and hotel personnel to their understanding.
- Ability to provide legible communication.
- Ability to compute basic mathematical calculations.
- Knowledge of Windows, Word/Excel and Delphi.
- Previous training in guest relations.
Working Conditions / Environment: The following outlines the work environment Associates will encounter while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.
- Ability to remain stationary at assigned post for extended periods of time.
- Ability to be mobile/walk for lengths at a time.
- Sedentary work, exerting up to 25 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Job Type: Full-Time
Work Location: On-Site, In-Person Position
Background Check Required: Yes
Salary Range: $70k-75k
Benefits: - 401(k)
- 401(k) matching
- Health Insurance
- Dental Insurance
- Vision Insurance
- Life Insurance
- Paid Time Off
Full-Time/Part-Time Full-Time
Salary Range $70,355 - $92,794 annually
Exempt/Non-Exempt Exempt
This position is currently accepting applications. 
