Catering Manager (Full-Time)

Kimpton Hotels & Restaurants; Phoenix (AZ); On-site; USD 60,000 - 90,000; Full time

Job summary

Kimpton Hotels & Restaurants in Phoenix seeks a Catering Manager to lead sales and operations of catering and private dining, serving as the liaison between the restaurant, hotel, and clients.

You will balance account maintenance with new business, develop marketing plans, and deliver regular sales reports while ensuring menus and upgrades meet client needs and maximize revenue.

Qualifications

• Minimum of 2 years of hospitality experience, ideally within a sales, restaurant, or related banquet setting.
• Creativity and strong sales and interpersonal skills.
• Professional phone etiquette, writing skills, and knowledge of Microsoft Office.
• Familiarity with industry trends and seeking creative ways to infiltrate markets and accounts.
• Organization, detail orientation, and excellent follow-up skills.
• Great communication skills both internally and externally.

Responsibilities

• Maintain appropriate balance of account maintenance, prospecting for new business, and build profitable relationships with clients.
• Produce marketing plan and assist in developing the annual sales budget with the restaurant team. Implement a monthly action plan in order to meet and exceed the budgeted sales goals.
• Complete weekly, monthly, quarterly, and annual production reports; as well as weekly and monthly sales activity reports.
• Have thorough knowledge of property, space, capacities, concept, and food style (menus).
• Review and update menus, packages, and upgrades as requested to satisfy client needs and to maximize revenue.
• Be familiar with the hotel’s competitive set and shared accounts.
• Communicate a clear sense of strategic direction and goals for assigned territories and markets.
• Maintain accurate and thorough notes and traces for accounts within the PMS and Catering Database.
• Create appropriate sales collateral and tools for the department.
• Expertise of the restaurant’s overall layout, rate structure, and capacities.

Skills

Creativity

Sales skills

Interpersonal skills

Tools

Microsoft Office

Job description

What You'll Do

As Catering Manager, you’ll be responsible for sales and operations of the catering and private dining departments, and spend your primary time on direct selling. You’ll act as the liaison between the restaurant and the hotel, and between the client and banquet operations.

Responsibilities

• Maintain appropriate balance of account maintenance, prospecting for new business, and build profitable relationships with clients.
• Produce marketing plan and assist in developing the annual sales budget with the restaurant team. Implement a monthly action plan in order to meet and exceed the budgeted sales goals.
• Complete weekly, monthly, quarterly, and annual production reports; as well as weekly and monthly sales activity reports.
• Have thorough knowledge of property, space, capacities, concept, and food style (menus).
• Review and update menus, packages, and upgrades as requested to satisfy client needs and to maximize revenue.
• Be familiar with the hotel’s competitive set and shared accounts.
• Communicate a clear sense of strategic direction and goals for assigned territories and markets.
• Maintain accurate and thorough notes and traces for accounts within the PMS and Catering Database.
• Create appropriate sales collateral and tools for the department.
• Expertise of the restaurant’s overall layout, rate structure, and capacities.

Qualifications

• A minimum of 2 years of hospitality experience, ideally within a sales, restaurant, or related banquet setting.
• Creativity and strong sales and interpersonal skills.
• Previous structured sales training course is a plus.
• Familiarity with industry trends, seeking creative ways to infiltrate markets and accounts.
• Professional phone etiquette, writing skills, and knowledge of Microsoft Office.
• Organization, detail orientation, and excellent follow-up skills.
• Great communication skills both internally and externally.

Equality, Diversity, and Inclusion

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.