Catering Manager

The Marriott San Antonio Airport is seeking a high-energy, results-driven Catering Manager. The ideal candidate is passionate and results-driven, with a proven track record of achieving revenue goals and building strong client relationship. The Catering Manager is responsible for soliciting and capturing social and catering only functions (that may include rooms), while maximizing the banquet space to meet and ideally exceed catering revenue goal s.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following (other duties may be assigned): Solicit, negotiate and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals. Execute a territorial marketing strategy to capture the maximum amount of revenue and meet and ideally exceed sales goals. May be expected to plan, up-sell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc. Complete the contracts, prepare the appropriate paperwork, including banquet event orders, group resumes, coordinate with the appropriate areas in the hotel, resolve any issues, complaints and problems to ensure a quality product delivery and customer satisfaction. Prepare status and period end reports. Maintain up-to-date knowledge of corporate and hotel procedures, products and competition, including their strengths and weaknesses, to continually improve sales strategies and achieve goals. Professional and positive communication to both guests and fellow associates. Participate in communication and professional organizations to maintain high visibility and promote sales. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.

SUPERVISORY RESPONSIBILITIES

• Not applicable

QUALIFICATIONS

Requires thorough knowledge of the practices and procedures of the catering, food and beverage, menu development and pricing. Requires knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines. Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations. Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals and/or hotel guests. Ability to drive to outside sales calls. Excellent hearing required for verbal interaction with guests and Associates. Excellent vision required for viewing set-ups.

EDUCATION AND/OR EXPERIENCE

More than two years of post-high school education, but less than a degree from a four-year college. Experience required by position is from one to two full years of employment in a related position.

LANGUAGE SKILLS

Excellent speech communication skills required for verbal interaction with guests and Associates. Excellent comprehension and literacy required to develop marketing plan, create menus and programs, etc.

MATHEMATICAL SKILLS

Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS TIPS

• TABC Serve Safe Certification Texas Food Handler's Card Certification

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling, carrying

• tables, chairs, boxes (50 pound maximum) occasionally. Bending/kneeling
• taping down cords, skirting tables, picking up floor after function, occasionally. Mobility
• ability to service clients on a moments notice, variable distances. Continuous standing
• function observation, client site inspections (one hour minimum to four hours maximum).

HOURS Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any associate may be required to work rotating shifts, including weekends and night shifts.