Restaurant and Group Sales Manager

JOB SUMMARY

The Restaurant Sales Manager has responsibility for the sales efforts and execution of private events held in restaurants, private dining rooms, and other non-traditional meeting spaces located throughout the hotel (s). The Restaurant Sales Manager will assist the F&B and S&M teams in meeting or exceeding the hotel's budgeted financial targets for each outlet. The Restaurant Sales Manager is also responsible for meeting assigned monthly sales goals.

MINIMUM REQUIREMENTS

Education College degree or High School Diploma with related experience. Experience Previous hotel catering sales experience. Skills and Knowledge The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Must be able to read, write, an understand English. Excellent verbal and written communication skills including leading and participating in formal presentations. Strong negotiation skills as well as the ability to cultivate leads, build relations, and close the deal. Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment. Strong computer skills. Microsoft Office, Delphi, Envision, Triple Seat, or other programs as it pertains to this position. Ability to work as part of a team. Strong desire to deliver high quality of customer service. Detail oriented and organized as it pertains to accuracy and efficiency. Good personnel and management and organizational skills. Knowledge in restaurant food and beverage service. Knowledge in private event set-ups and audio-visual equipment. Experience in coordinating social events is preferred.

JOB DUTIES

Assist F&B team, along with Sales and Marketing in achieving and exceeding budgeted goals in food, beverage and room rental revenue and profit. Effectively communicate with outlet General Managers, Director of F&B, and the 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 outlets and non-traditional event spaces 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 event sales contracts and implementation and set up as required. Actively and creatively up-sell each catering event to maximize revenue. 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 culinary team and General Manager to ensure timely communication of client needs. Supervise execution or handoff of events which may include working on the weekends, evenings or holidays. Participate in departmental weekly staff meeting and/or daily lineup, if applicable. Other duties as assigned.

Pay:

$65,000.00 - $70,000.00 per year

Experience:

Hotel Sales:

3 years (Required)

Catering Sales:

3 years (Required)

Hospitality:

3 years (Required)

Work Location:

In person