The Catering Sales Manager provides quality, value-added, professional service that meets or exceeds our guest's expectations. The primary function of this role is to secure and develop both corporate and social events, with responsibility for maintaining existing clients and cultivating potential new events. This position is responsible for coordinating all sales and service activities generated through the direct and indirect sales solicitation of both the corporate and social catering markets.CANDIDATE PROFILEEducation:
Bachelor's degree, preferably specializing in Hospitality, Sales or equivalent experience is required.Experience:
Must have at least two (2) or more years of strong Catering Sales experience, with previous experience in a luxury environment preferred, or other related/equivalent field may be considered. Previous experience in the Wedding and Social Market highly preferred.
CMP Certification preferred.KEY RESPONSIBILTIES
The primary responsibilities for the Catering Sales Manager include but are not limited to:
-Ability to be fully functional when working remotely, respond to all leads, Sales Force access, Sertifi, contracts, proposals and event orders, etc.
-Responsible for booking corporate & social catering events at prevailing menu pricing, while working with the client to ensure all requirements and expectations from beginning to end are fulfilled.
-Ability to step up and run banquet events if and when needed.
-Perform administrative duties alongside Director of Catering with absence of Catering Coordinator, including but not limited to the following: Walk Event Orders, BEO distribution, 15 day report, door signs, menu cards, etc.
-Profitability will be maximized by insisting on maximum yield of function space, by accurate forecasting, by proper menu pricing, and by monitoring expenses.
-Ensure the maximization of departmental profitability by ensuring proper menu pricing, accurate billing, efficient delivery and following all approved credit policies and procedures.
-Produce accurate forecasts of all departmental revenues and expenses.*****
-Ensure the proper care and maintenance of the physical space to protect the assets of the hotel.
-Be an active contributor through suggestions and actions to the overall success of the Boston Harbor Hotel.
-Ensure excellent communication between all departments throughout the hotel regarding all events and detail any requirements of services to be provided by other hotel departments.
-Attend events in a professional capacity to represent the Boston Harbor Hotel as it becomes necessary.
-Work closely with the Banquet Manager to ensure and maintain levels of service, monitor scheduling of banquet team members while controlling payroll expenses without affecting guest satisfaction and service.
-Work closely with Executive Chef in preparing menus for corporate and social functions. These menus need to be competitive to the area, unique, and maintain proper food cost.
-Work closely with Food & Beverage Manager in determining banquet bar packages and wine lists that will maintain proper beverage costs.
-Work closely with Convention Services Manager to ensure proper use of function space, menu pricing, etc. to maximize revenues.
-Budgeting and forecasting food and beverage, room rental, and audio visual revenues for current month, 3 month, current end of year, and next year.
-Responsible for meeting expected revenues by booking business from corporate groups which have 0 to 9 sleeping rooms per night and will utilize function space