Director à Singapour

JOB SUMMARY

The Director of Catering Sales is responsible for leading the catering sales team and driving revenue through strategic acquisition and management of catering business. This role oversees all aspects of catering sales, client relationship management and collaboration with culinary and operations team to ensure exceptional service delivery.

1. Develop and executive the catering sales strategy aligned with hotel’s overall business goals.
2. Lead, mentor, and motivate the catering sales team to achieve revenue targets and service excellence.
3. Monitor market trends and competitor activity to identify new business opportunities.
4. Cultivate and maintain strong relationships with corporate clients, wedding planners, event organizers, and other key stakeholders.
5. Proactively solicit new catering business through sales calls, networking, and participation in industry events.
6. Prepare and present proposals, contracts, and customized event packages, where required.
7. Ensure compliance with health, safety, and brand standards.
8. Develop and manage the catering sales budget, forecasts, and performance metrics.
9. Analyze sales data and prepare regular reports for senior management.
10. Maximize profitability through effective pricing strategies and cost control.
11. Involved in Catering Marketing Plan and preparation of data and key strategies for annual Catering department budget.
12. Actively participate in weekly sales strategy meetings to control an effective sales effort and ensure the maximum impact on sales target.
13. Conduct a weekly catering forecast meetings, qualifying each piece of business, review the monthly turndown list and recap on recent sales experiences.
14. Set sales goals for catering team members to be reviewed monthly and/or quarterly.
15. Supervise the performance and day to day duties of Catering team members.
16. Work closely with the other departments to support and accomplishing mutual hotel goals.
17. Collaborate with culinary, banquet, and operations teams to deliver high-quality events.
18. Work with the Executive Chef and Banquet Chef in formulating new menus, maintaining food quality and cost control.
19. To develop associate, supervisor and management training plans on a quarterly basis in conjunction with personnel and follow up.
20. Responsible for all accounting and billing procedures in the catering department.
21. Responsible for the Catering department Profit and Loss statement and assist with any critiques as required.

• Bachelor’s degree in Hospitatity Management, Business Administration of related field.
• Minimum 6 years of experience in Catering Sales, with at least 2 years in a leadership role within a Hotel.
• Strong Leadership, negotiation and interpersonal skills.
• Sales strategy development and communication.
• Forecasting, budgeting and revenue optimization.
• Understanding of client segmentation.
• Familiarity with contracts, banquet event orders (BEOs) and agreements.
• Good communication in English, additional languages are a plus.
• Proficiency in sales and catering systems such as Opera, Salesforce is preferred.