Catering Sales Manager - Tria Restaurant

Morrissey Hospitality Inc.; North Oaks (MN); On-site; USD 52,000 - 58,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

401(k) Retirement Plan

Paid Time Off

Holiday pay

Vacation/PTO

Job summary

Morrissey Hospitality Inc. is seeking an experienced catering sales coordinator for Tria Restaurant & Bar in North Oaks, MN. The role handles event planning, client communications, budgeting, and coordination with culinary and venue teams to execute memorable events.

The position is full-time with weekends and holidays required. A minimum of 3 years in catering sales or coordination is preferred; a hospitality degree is a plus, with knowledge of catering software and Microsoft Office valued.

Qualifications

• Three years of catering sales or coordination experience.
• Knowledge of food safety, sanitation, alcohol service regulations.
• Willingness to travel locally to properties.
• Strong communication with guests and internal teams.

Responsibilities

• Maintain knowledge of venue, menus, vendors for catering and sales.
• Plan and coordinate event details with clients and department heads.
• Serve as event coordinator during events to manage space and equipment.
• Provide up-to-date estimates on contracted food, beverages, and services.
• Solicit new business through communications, telemarketing, tradeshows.
• Oversee staff and ensure client satisfaction and proper staffing.

Skills

Catering sales

Event coordination

Customer communication

Education

Bachelor's degree in hospitality or business management

Tools

Catering software

Microsoft Office

Job description

Job Details: Job Location: Tria Restaurant Bar Event Center - North Oaks, MN 55127, Position Type: Full Time, Salary Range: $52,000.00 - $58,000.00 Salary, Job Shift: Varies, includes Weekends & Holidays, Job Category: Housekeeping, Hotel & Venues, Works with assigned clients from initial inquiry through event execution, providing event coordination and hospitality. Communicates policies, procedures, pricing, and contract specifications to clients for catered functions, relays event information to appropriate interdepartmental personnel, provides tours to prospective clients, and works with management in forecasting and special projects.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintains an in-depth knowledge of venue, menus, vendors, and operations as they pertain to catering and sales.
• Follows up on assigned inquiries.
• Plans and coordinates event details such as space requirements, time schedule, food service, and event design with clients and with facility department heads.
• Serves as event coordinator and/or convention advisor during events to minimize confusion and resolve problems, such as space adjustments and additional equipment needed.
• Continuously provides clients with up-to-date estimates on contracted food, beverage, and services recommending best possible choices within their budget to ensure a first-class catering event and to encourage repeat business.
• Accurately reviews event information at interdepartmental meetings.
• Arranges and oversees client tastings to ensure culinary and operational information and discussed are accurately gathered and disseminated to the appropriate personnel.
• Solicits new business through written communications, telemarketing, tradeshows, and entertaining.
• Assists with managing the daily work of onsite and offsite banquet/catering service staff.
• Oversees the servicing of booked business to ensure client satisfaction, informing departments on event status and following established guidelines and time frames for servicing.
• Manages the cleanliness, maintenance, and security of equipment, storerooms, and catering outlets.
• Ensures rooms are set to specification and all food & beverage items ordered are displayed to standard.
• Monitors payroll and controls labor costs through the management of staffing guides and making appropriate adjustments to maintain guest service levels.
• Conducts event meetings to verify equipment needed, timing and presentation standards are fulfilled, functions are set correctly, and guest requests are met.
• Manages the linen order process and ensures adequate pars are maintained based on expected business volumes and distributed event orders.
• Coordinates the rental and transportation of vans and trucks for off-site events.
• Documents event details at the completion of each event for use in planning and executing future events.
• Conducts regular pre-shift meetings to set the tone for the shift, establish excellent communication and share best practices within the department.
• Conducts regular inspections of the venue to ensure areas are set to specification and all food and beverage items ordered are displayed properly.
• Reviews and ensures appropriate staffing levels in line with payroll, budget, events, and guest needs.
• Ensures implementation and adherence to cash handling and alcohol service policies through training and support and maintains liquor cost control through enforcement and accountability.
• Assists in maintaining the POS database and accuracy of information, ensuring items and pricing are updated regularly and changes communicated with the staff.
• Investigates, resolves, and responds to guests’ needs and comments as necessary or appropriate to achieve high guest satisfaction and peak staff performance.
• Conducts inventories on a weekly and/or monthly basis as needed for cost controls, accurate financial reports, and to ensure adequate supplies are available for business requirements.
• Participates in all marketing and promotional efforts to build the business.
• Completes administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, supplies and equipment orders, work orders, memorandums, etc.
• Is knowledgeable in all contracts, agreements and leases with vendors and its business partners.
• Any other duties as assigned.

Qualifications: MINIMUM REQUIREMENTS

• Three (3) years of related catering sales or coordinating experience.
• Working knowledge of company, local, state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management.
• The employee may need to travel (locally) to other properties occasionally.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• The employee must occasionally lift and/or move up to 10 pounds.

PREFERRED SKILLS & QUALIFICATIONS

• Bachelor’s degree in hospitality or business management is preferred.
• Food Handler and Alcohol Service Certifications or ability to obtain within 30 days of hire.
• Competency in catering sales software and Microsoft Office preferred.

We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team exemplifies these company cornerstones of being “All-In”:

• Mentorship
• Empowerment
• Respect
• Coaching
• Accountability
• Trust

Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

As leaders, our purpose is to create an environment where trust is modeled, empowerment is intentional, accountability is non-negotiable, and respect is foundational. We uphold the highest standards, ensure disciplined and prudent use of resources, and drive meaningful results. Through our actions, we enable our teams to deliver exceptional hospitality experiences and strengthen the long-term health of our organization.

About Tria

Tria Restaurant & Bar is an elevated neighborhood dining destination in North Oaks, Minnesota. The menu features modern French-American cuisine with an emphasis on seasonal ingredients, wine-friendly flavors, and elevated Midwestern comfort foods. The dining room is warm and contemporary, with service that balances professionalism, polish, and approachability.

The culinary team thrives on consistency, creativity, and execution. We operate with high standards, a supportive culture, and a commitment to quality in each dish and every detail. Team members enjoy a steady pace, strong leadership, and the chance to contribute to a well-established restaurant that locals trust for everyday dining, special occasions, and holiday events.

Fulltime Position Benefits

• Medical Dental & Vision Insurance
• Life Insurance, Hospital Indemnity Insurance
• Long Term Disability Insurance
• Accidental Death & Dismemberment Insurance, Accidental Injury Insurance
• Worker’s Compensation
• 401(k) Retirement Plan
• Flexible Spending Accounts for Limited Vision & Dental, and Dependent Care
• Health Savings Account
• Vacation/Paid Time Off (PTO), MN Sick and Safe Time (ESST)
• Holiday pay
• Military Leave, Voting Leave, Bereavement Leave, School Leave
• Jury Duty, Witness Duty
• Family Medical Leave (FMLA), Personal Leave (LOA), MN Paid leave (PFML)