A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Responsibilities will include but are not limited to:
Job Title:
Catering Sales Manager & Event Director Location:
Morehead City, NC 81
Hospitality Headquarters Position Overview:
The Catering Sales Manager & Event Director is a dynamic role responsible for driving sales and orchestrating exceptional events. This role combines strategic sales leadership with hands-on event management to ensure client satisfaction and operational excellence. The ideal candidate will be a creative and organized professional with a strong background in both catering sales and event planning.
Key Responsibilities Sales Management:
Develop and implement sales strategies to achieve revenue targets for catering services across all 81 Hospitality brands and locations. Build and maintain relationships with clients, vendors, and partners to generate new business and repeat customers. Conduct market research to identify new opportunities and trends in the catering and events industry. Prepare and present proposals, contracts, and pricing to clients, ensuring all details are clearly communicated. Monitor sales performance and provide and analyze data to optimize strategies and achieve goals.
Venue Event Planning & Coordination:
Oversee and work in conjunction with the venue owner on the planning and execution of all events, from initial consultation through to the event day. Collaborate with clients to understand their vision, needs, and preferences, and translate these into detailed event plans. Coordinate with internal teams (kitchen, service staff, logistics) to ensure seamless execution of events. Manage event logistics, including setup, staffing, catering, and breakdown. Address and resolve any issues or concerns that arise before, during, or after the event.
Client Relationship Management:
Serve as the primary point of contact for clients throughout the planning and execution process. Ensure exceptional service and client satisfaction, addressing feedback and making adjustments as needed. Conduct post-event follow-ups to gather feedback and build long-term client relationships.
Team Leadership & Development:
Lead and mentor a team of catering and event staff, providing guidance and support to ensure high performance and professional growth. Develop training programs and resources to enhance team skills and knowledge.
Financial Management:
Develop and manage budgets for catering and events, ensuring profitability while maintaining high service standards.
Qualifications & Details:
Bachelor's degree in Hospitality Management, Business, Marketing, or a related field preferred. Proven experience in catering sales and event planning/management. Strong negotiation, presentation, and communication skills. Excellent supervisory, organizational and multitasking abilities. Ability to work under pressure and manage multiple events simultaneously. Proficiency in Microsoft Office Suite. Flexibility to work evenings and weekends as required. Ability to work independently and as part of a team Any other tasks or duties assigned by owners. Please note this description is not inclusive of all tasks and is subject to change based on business and/or seasonal needs. 81 Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
