Catering Manager - The Hoxton, Downtown LA

Schulte Hospitality Group; Los Angeles (CA); On-site; USD 78,000 - 82,000; Full time

Job summary

Schulte Hospitality Group in Los Angeles is seeking a dynamic Catering/Sales professional to drive event bookings and grow accounts. You will identify new opportunities, negotiate contracts, and lead planning from kickoff to execution.

The role involves upselling F&B, managing BEOs, and coordinating with hotel departments to exceed revenue goals while delivering exceptional client service.

Qualifications

• Minimum of high school education; post-high school education preferred.
• Minimum of three years in hotel or conference catering/sales.
• Excellent communication and problem-solving skills.
• Strong negotiation and computer skills.
• Flexible hours including evenings, weekends, and holidays.

Responsibilities

• Identify and solicit new accounts through telemarketing, appointments, site tours, cold calls, networking, referrals, and inquiries via email, phone, and in-person interactions.
• Establish and maintain a strong client base of organizations, associations, corporate businesses, social clients, agencies, and other key accounts through direct sales efforts.
• Provide advice to clients on hotel facilities, F&B offerings, event spaces, guestrooms, and hotel services when proposing and contracting events.
• Negotiate food and beverage, function space, room rates, and hotel services to meet or exceed hotel revenue goals.
• Own the event planning process from contract signing through execution, serving as the primary client contact and ensuring all details are communicated and executed.
• Lead pre-event planning and coordination with clients and internal departments including F&B, Culinary, Front Desk, Rooms, Housekeeping, Engineering, Security, Revenue, and others.

Skills

Verbal & written communication

Negotiation skills

Problem-solving

Strong computer skills

Flexibility with hours

Account development

Education

High School diploma

Post-secondary education preferred

Job description

• Responsible for learning and understanding the hotel brand, strategy, facilities, services, and service standards. Drive customer loyalty and account growth by delivering service excellence throughout each customer experience.


• Identify and solicit new accounts through telemarketing, appointments, site tours, cold calls, networking, referrals, and inquiries via email, phone, and in-person interactions.


• Establish and maintain a strong client base of organizations, associations, corporate businesses, social clients, agencies, and other key accounts through direct sales efforts.


• Provide advice to clients on all aspects of hotel facilities, food and beverage offerings, event spaces, guestrooms, and hotel services when proposing and contracting events.


• Negotiate food and beverage, function space, room rates, and hotel services to meet or exceed hotel revenue goals.


• Negotiate contracts according to company standards and ensure all pertinent aspects of solicitation, closing, and customer communications are complete and properly documented.


• Own the event planning process from contract signing through execution, serving as the primary point of contact for the client and ensuring all event details, expectations, and commitments are accurately communicated and executed.


• Lead pre-event planning and coordination with clients and internal departments, including Food & Beverage, Culinary, Front Desk, Rooms, Housekeeping, Engineering, Security, Revenue, and other operational teams as appropriate.


• Create, maintain, and distribute accurate and timely Banquet Event Orders (BEOs), event resumes, function sheets, and other operational documents, ensuring all pertinent details are communicated to the appropriate departments.


• Partner closely with Operations and Food & Beverage leadership to ensure the hotel is operationally prepared to deliver each event, including staffing, setup, timing, menus, service expectations, and special arrangements.


• Be present and actively involved in the execution of key events, acting as the hotel's primary client contact and ensuring the event is delivered according to the contracted scope, service standards, and client expectations.


• Actively identify opportunities to upsell and maximize total event revenue, including food and beverage, enhancements, AV, entertainment, guestrooms, event space, and other hotel services.


• Achieve and consistently exceed predetermined sales goals, including revenue and sales activity targets.


• Conduct tours of the hotel and event facilities and entertain qualified potential clients in accordance with company and property policies and procedures.


• Provide prompt and accurate responses to all client requests for proposals, information, revisions, and event details.


• Monitor local competitors and market trends and provide relevant feedback to the DOS/GM.


• Complete daily, weekly, and monthly reports as directed by the DOS/GM.


• Perform various other duties as assigned to meet business objectives.

JOB DUTIES AND RESPONSIBILITIES

• Responsible for learning and understanding the hotel brand, strategy, facilities, services, and service standards. Drive customer loyalty and account growth by delivering service excellence throughout each customer experience.


• Identify and solicit new accounts through telemarketing, appointments, site tours, cold calls, networking, referrals, and inquiries via email, phone, and in-person interactions.


• Establish and maintain a strong client base of organizations, associations, corporate businesses, social clients, agencies, and other key accounts through direct sales efforts.


• Provide advice to clients on all aspects of hotel facilities, food and beverage offerings, event spaces, guestrooms, and hotel services when proposing and contracting events.


• Negotiate food and beverage, function space, room rates, and hotel services to meet or exceed hotel revenue goals.


• Negotiate contracts according to company standards and ensure all pertinent aspects of solicitation, closing, and customer communications are complete and properly documented.


• Own the event planning process from contract signing through execution, serving as the primary point of contact for the client and ensuring all event details, expectations, and commitments are accurately communicated and executed.


• Lead pre-event planning and coordination with clients and internal departments, including Food & Beverage, Culinary, Front Desk, Rooms, Housekeeping, Engineering, Security, Revenue, and other operational teams as appropriate.


• Create, maintain, and distribute accurate and timely Banquet Event Orders (BEOs), event resumes, function sheets, and other operational documents, ensuring all pertinent details are communicated to the appropriate departments.


• Partner closely with Operations and Food & Beverage leadership to ensure the hotel is operationally prepared to deliver each event, including staffing, setup, timing, menus, service expectations, and special arrangements.


• Be present and actively involved in the execution of key events, acting as the hotel's primary client contact and ensuring the event is delivered according to the contracted scope, service standards, and client expectations.


• Actively identify opportunities to upsell and maximize total event revenue, including food and beverage, enhancements, AV, entertainment, guestrooms, event space, and other hotel services.


• Achieve and consistently exceed predetermined sales goals, including revenue and sales activity targets.


• Conduct tours of the hotel and event facilities and entertain qualified potential clients in accordance with company and property policies and procedures.


• Provide prompt and accurate responses to all client requests for proposals, information, revisions, and event details.


• Monitor local competitors and market trends and provide relevant feedback to the DOS/GM.


• Complete daily, weekly, and monthly reports as directed by the DOS/GM.


• Perform various other duties as assigned to meet business objectives.

EDUCATION AND EXPERIENCE

• Minimum of High School education, post-high school education preferred


• Minimum of three (3) years in hotel or conference Catering/Sales

KNOWLEDGE, SKILLS AND ABILITIES

• Ability to communicate effectively verbally and in writing


• Excellent listening and problem-solving skills


• Ability to exceed expectations of guests and team members


• Negotiating Skills


• Strong computer skills


• Must have flexible work hours that may include evenings, weekends, and holidays


• The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.


• Schulte Hospitality Group is an Equal Opportunity Employer.

Compensation Range

$78,000-$82,000

Compensation Range

$78,000-$82,000