Sales Manager

Expotel Hospitality; Metairie (LA); On-site; USD 50,000 - 70,000; Full time

Job summary

A hospitality company in Metairie seeks a Catering Sales Manager. The role involves selling public spaces and food services to maximize hotel revenues. Ideal candidates should have hotel sales experience, strong communication skills, and the ability to handle high-pressure situations. This full-time position requires a proactive approach to sales and customer service, ensuring the highest standards of quality and guest satisfaction.

Qualifications

• Must have at least 3 years of progressive hotel sales experience.
• Experience with food and beverage preparation techniques.
• Ability to evaluate and select among alternative courses of action quickly.

Responsibilities

• Effectively sell public space and food and beverage services.
• Establish new accounts and generate revenues.
• Monitor booking pace and ensure high-quality service.

Skills

Communication

Problem-solving

Customer service

Financial understanding

Education

4-year college degree

At least 3 years of hotel sales experience

Tools

Microsoft Windows

Spreadsheets

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.

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, 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.

Please email Nicole at [e-mail]

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Sales and Business Development

Industries

• Hospitality