BENEFITSJob Summary: Responsible for the sales of catering and corporate events and assisting the Director of Sales in the operations of the catering department. Act as liaison between the client and banquet operations.QualificationsEducation & Experience:Some college or business school training. High school graduate.3-4 years of previous experience in restaurant or related banquet experienceKnowledge of Sales negotiation/closing processAbility to communicate with proper grammar in English with guests/visitors and hotel personnel to their understanding. I prefer Spanish as a second language.Ability to provide legible communication.Ability to compute basic mathematical calculations.Knowledge of Windows, Word/Excel, and Delphi.Previous training in guest relations.Physical Requirements;Ability to remain stationary at assigned post for extended periods.Ability to be mobile/walk for lengths at a timeSedentary work, exerting up to 25 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.General Requirements:Strong Sales & interpersonal skillsA minimum of two years hospitality experienceProfessional phone etiquette, writing skills and knowledge of Microsoft OfficeHigh level of creativityThorough knowledge of the restaurants overall layout, rate structure and capacitiesTenaciously owns sales/promotional opportunitiesAdept on Delphi systems and Catering DatabaseWell organized, detail oriented with excellent follow-upMust possess excellent communication skills both internally and externallyNeeds to possess nimbleness by changing with the needs of the HotelFundamental Requirements:Spends primary time on direct sellingActively understands and implements the sales process.Maintains appropriate balance of account maintenance and prospecting for new businessEstablishes and maintains effective and profitable relationships with customersResponsible for achieving catering budgeted revenueAssists Director of Sales developing specific goals/strategies in assigned territory to positively impact revenuesThorough knowledge of property, space, capacities, concept/food style (menus)Familiar with hotels' competitive set and shared accountsCommunicates a clear sense of strategic direction and goals for assigned territories/marketsKeeps up on industry trends and seeks creative ways to infiltrate markets/accountsActs as conduit between the catering/restaurant and hotel teamsProvides appropriate/necessary information to ensure proper operations of the departmentMaintains accurate and thorough notes/traces for accounts within the PMS and Catering DatabaseReview and update menus/packages/upgrades, as requested to satisfy customer needs/maximize revenueCreate appropriate sales collateral and tools for departmentAssist in reviewing and updating menus/packages, as requested to satisfy customer needs/maximizing revenueAssist in creating appropriate sales collateral tools for the department to maximize revenueOrganize and represent restaurant at off-premise/charity eventsJoins and attends appropriate market organizationsCompletes weekly, monthly, quarterly and annual production reportsProvide weekly/monthly sales activity reportsSupervise execution of banquets on occasionAssist with additional reports and/or special projects as assigned by the Director of SalesWe're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
