Catering Sales - Manager

Bernardus Lodge & Spa, 415 W Carmel Valley Road, Carmel Valley, California, United States of America Req #316
Treating people well is what we do. Come work with us.
Bernardus Lodge & Spa is nestled in sunny Carmel Valley on the famed Monterey Peninsula just 1.5 hours from the San Jose International Airport and within easy reach of the San Francisco Bay Area. Not far from the bustle of the city, escape to our near-perfect climate, tranquil setting and rich sense of place within one of Northern California's most artistic towns, surrounded by the picturesque Santa Lucia Mountains.

We are looking for exceptional individuals looking for a challenging and exciting opportunity. We offer competitive pay and industry perks for all employees. Full-time employees are eligible for medical benefits, paid holidays and 401k saving retirement plan with an employer match.
Join our award winning team. Conde Nast's #1 resort in Northern California wants you to work with us. SUMMARY: To solicit & sell catering events and service key sales/catering accounts for Bernardus Lodge & Spa while continually maintaining Bernardus Lodge & Spa's reputation as the premier destination for both Social and Corporate events on the Monterey Peninsula. Develop and generate catering revenues, creating & maintaining close client and vendor relationships, provide guidance and leadership to the Catering Managers & Catering Administrative Assistant and provide innovative formats for developing new business.
DUTIES AND RESPONSIBILITIES: Report to the Director of Sales & Marketing on a regular basis regarding status of Catering Department business & maintain various reporting of catering revenue.In conjunction with the Director of Sales & Marketing, help to create and cultivate a dedicated, customer focused, event and conference team that will help to develop positive brand image and promote Bernardus Lodge & Spa.In collaboration with the Director of Sales & Marketing, review pricing, structure and contract language to improve business practices.Review existing catering department procedures and policies and suggest changes when needed.Manage and/or assign conferences and events to appropriate team members. Ongoing training and coaching of Catering Managers and Catering Administrative Assistant. Main point of contact for Catering Managers regarding client or contractual questions / issues (deferring to the Director of Sales & Marketing, as needed). Assist Director of Sales & Marketing with compiling and setting department budget and Catering Manager sales goals. Create and implement different sales strategies to promote new and repeat business to include wedding fair selections, sales blitzes, attending community events, etc. Assist Catering Managers with evaluating catering local/social and wedding business inquiries, negotiating contracts, closing business and daily client catering and conference services issues. Actively Solicit banquet business from all viable sources. Evaluate and attend (or assign) trade association events (to include Wedding Fairs) to network and learn new trends in the conferences and event markets. Assist Director of Sales and Marketing with hosting targeted groups of wedding and meeting planners for on-site FAMs Conduct site tours to potential customers when required. Produce proposals, estimates and other event information for potential clients. Negotiate and handle wedding and local/social event contracts. Negotiate and handle wedding and local/social guestroom contracts. Responsible for all aspects of communication of group details, notes, BEOs and resumes. Develop and maintain good relationships with all clients by providing superior and consistent services to all clients. Develop and maintain good and mutually beneficial relationships with vendors. Conduct pre-event briefings for staff and managers as needed. Conduct pre-con meetings for clients with all department heads as needed. Arrange group activities, décor, transportation, other client vendors and work with client selected vendors to ensure successful events/group programs. Maximize resort & catering revenue through up-selling and maximization of resort outlets. Reach or exceed budgeted revenue and sales goals. Work with Banquet Manager to coordinate desired set-up and execution, communicate special staffing needs, etc. to ensure successful events/group programs. Work with the Reservations Department on rooming lists, block pick-up, cut-off dates and attrition. Work effectively with all hotel departments, such as (but not limited to) Front Office, Reservations, Accounting, Engineering, Housekeeping, Spa, Culinary and Banquet Departments. Review all bills, invoices and statements to ensure accurate and timely final billing to clients. Maintain and provide various reports of catering department revenue to the Director of Sales and Marketing. Position will be required to work a varied schedule that may include evenings, nights, weekends and holidays. Support safe work habits and a safe working environment at all times. Ability to come to work regularly and on time, to follow directions, to take criticism and feedback, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. Other duties and jobs may be assigned as needed by Director of Sales and Marketing. QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required:
Minimum of two years' guest relations, revenue and yield management experience in a luxury hotel/resort environment. Must be professional, excellent interpersonal skills, impeccable verbal and communication skills with guests in person and over the telephone. Must have knowledge of Windows based programs. Delphi, Opera and Sabre/SynXis experience preferred but not required. Must provide valid document(s) to work in the US. Must meet legal age requirements for the position. EDUCATION/EXPERIENCE Bachelor's degree (B.A.) from a four-year college or university with a degree in Hospitality (or related field), and a two to five years related event or catering/hospitality experience; or equivalent combination of education and experience.
SUPERVISORY/MANAGEMENT SKILLS Train and manage the Catering Managers and Catering Administrative Assistant.
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Bernardus Lodge & Spa, 415 W Carmel Valley Road, Carmel Valley, California, United States of America
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