Catering Services Manager

Omni Hotels & ResortsFort Lauderdale, FL
6d

About The Position

This is a catering sales position specifically focused on direct sales-related duties. Some detailing will be required for events contracting within 2 weeks of arrival.

Requirements

  • Must have 3+ years’ experience as a Catering Sales Manager at a similar sized and type of hotel or hotel, with managing large groups, events, and conventions with size ranges of 2-1,000 guests in attendance
  • Proven ability to exceed catering sales goals of at least
  • Expert in time management
  • Expert in front-facing customer service skills, such as patience and professionalism
  • Strong food and beverage knowledge as it relates to large scale events.
  • Expert in guiding customers with event setups and diagrams.
  • Strong knowledge and experience with events containing large, outsourced exhibits, drayage, and production companies
  • Demonstrated success in managing a wide range of complex events, including food shows, professional teams, government delegations, large-scale exhibits, and specialized group functions.
  • Ability to focus attention on guest needs while remaining calm and courteous at all times
  • Highly responsible & reliable
  • Strong interpersonal and problem-solving abilities
  • Strong ability to work independently, but ask for guidance when needed
  • Computer expert in Microsoft Window applications, Social Tables, FDC and Delphi
  • Ability to clearly and pleasantly communicate in English with guests, management and co-workers, written, verbally in person, and by telephone
  • Ability to accurately and efficiently input information into computer systems, with developed computer proficiencies. Delphi experience required. Microsoft Excel, PowerPoint, and Word required.
  • Ability to work cohesively and respectfully with co-workers both within and outside of your department
  • Ability to think clearly, quickly and make concise decisions
  • Ability to work well under pressure, dealing with many guest and manager requests/questions within a short period of time
  • Strong organizational skills with the ability to prioritize and multi-task in a fast-paced environment.
  • Ability to prioritize and organize workload to ensure deadlines are met.
  • Ability to handle stressful situations, while maintaining a calm and welcoming and respectful demeanor.
  • Proven strong customer service focus with a passion for creating memorable and personalized guest experiences.
  • Must be able to work a variety of shifts, including early mornings, nights, weekends, and holidays.
  • Position requires the ability to sit and engage in repetitive motion, including utilizing telephone/computer for extended periods of time or for an entire shift.
  • Position requires the ability to move at a quick pace for extended periods of time.
  • Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
  • Ability to write reports, business correspondence, and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Nice To Haves

  • Certified Meeting Planner [optional]

Responsibilities

  • Responds to incoming catering leads within a 24 hour timeframe (unless a lead is received on a Friday and the response must be back to the client by Monday Noon their time)
  • All leads must be presented at the daily DBR (Daily Business Review) outside of the catering free-sell window
  • Proactively identifies, qualifies, and solicits new business to achieve personal and resort revenue goals
  • Closes the best opportunities for the Resort based on the market conditions and hotel needs
  • Understands the overall market in which they sell (i.e.: competitors’ strengths and weaknesses, economic trends, supply and demand, etc.)
  • Effectively manage and develop relationships with key internal and external customers, ensuring a high degree of customer satisfaction
  • Builds and strengthens relationships with existing and new customers to include sales calls, FAM events, site inspections, etc.
  • Effectively uses sales resources and administrative/staff support
  • Generates contracts and creative proposals to meet customer needs
  • Provides accurate, complete, and effective turnover to event services
  • Can develop clear and effective market plans and action steps
  • Possesses effective communication skills
  • Presents ideas, expectations and information in a concise, well organized manner
  • Continues communications with catering contacts before, during and after all meetings to encourage rebook of business or to solicit other business within account.
  • Manager may be required to entertain outside of business hours.
  • Represent hotel at functions which are related to hotel sales and marketing efforts
  • Conduct site inspections, familiarization trips and other related functions to develop potential catering business
  • Maintain the highest ethical standards while representing Omni Hotels and Resorts
  • Maintain a thorough understanding and direct knowledge of hotel’s primary competitors
  • Achieve revenue sales goals presented for each quarter on a consistent basis.
  • Create and keep up to date banquet event orders, event resumes, and all other relevant event information if booking is within 2 weeks of arrival.
  • Assist with the creation of profitable menus and distribution of client expectations to Food & Beverage Departments.
  • Effectively coordinate efforts between Sales and Food & Beverage management.
  • Ensure that the department standards are met and that all company policies and procedures are adhered to.
  • Ensure that all departments meets all federal, state and local regulations affecting the hotel, Food & Beverage operation, its associates and guests.
  • Act as a liaison between customers and resort.
  • Utilize hotel staff through the issuance of contracts, banquet event orders, and diagrams to ensure the group has a successful stay.
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