CATERING SALES MANAGER (EXEMPT)

Expotel Hospitality; Metairie (LA); On-site; USD 45,000 - 65,000; Full time

Job summary

The Sheraton Metairie, located at 4 Galleria Blvd, is seeking a Catering Sales Manager to drive revenue by selling space, food & beverage, and function planning services. You will establish new accounts, win repeat business, and monitor booking pace while keeping service quality high.

Must have 3+ years hotel sales experience or equivalent education path, plus proficiency with Windows, spreadsheets, and word processing; knowledge of F&B, health regulations and liquor laws is required.

Qualifications

• At least 3 years of progressive hotel sales experience in a specific market.
• Proficient in Windows, company-approved spreadsheets, and word processing.
• Knowledge of F&B preparation, health department rules, liquor laws.

Responsibilities

• Sell the hotel's public space, food & beverage, and function planning services.
• Establish new accounts, generate revenues, and monitor booking pace.
• Book repeat business and maintain high service quality.
• Develop menus and agendas, ensure BEOs are insured, coordinate with vendors.
• Prepare forecasts and month-end reports; manage booking pace and pricing.

Skills

Hotel sales

Account management

Forecasting

Budgeting

Event planning

Vendor coordination

Negotiation

Tools

Spreadsheets

Word processing

Job description

The Sheraton Metairie, located at 4 Galleria Blvd, is now hiring for a Catering Sales Manager.

JOB SUMMARY

The Catering Manager is responsible for effectively selling the public space, food and beverage, and function planning services of the hotel to maximize revenues and profits for the hotel. The Catering Sales Manager establishes new accounts, generates revenues, monitors booking pace, and books repeat business while keeping quality consistently high.

Education & Experience:

• At least 3 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 2 years of related experience; or a 2-year college degree and 1 or more years of related experience.
• Must be proficient in Windows, company-approved spreadsheets, and word processing.
• Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical Requirements:

• Long hours are sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Mental Requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust,t or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work and understand financial information and data, and basic arithmetic functions.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep the immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Monitor the quality of service in Banquets.
• Assist in menu planning and preparation.
• Know meeting room sets and capabilities.
• Set solicitation goals with the Director of Catering, and meet or exceed solicitation goals and revenue goals.
• Meet and greet in-house guests upon arrival, review the course of events, and introduce other staff members (banquet manager, captain, etc.).
• Develop menus and agendas, ensure BEO’s are insured, and complete all pertinent correspondence with outside vendors to finalize programs.
• Maintain current information on and monitor booking trends to produce forecast figures and month-end reports.
• Understand the Catering incentive program.
• Manage booking pace.
• Handle pricing integrity and propose upscale menus for all groups.
• Interact with outside planners and vendors for special events.
• Ensure compliance with all local liquor laws and health and sanitation regulations.
• Prepare and submit required reports in a timely manner.
• Comply with weekly and monthly forecasting procedures.
• Be involved in and/or conduct departmental and hotel training.