Exciting opportunity to join our beautiful hotel under the Hilton flag as a Catering and Events Manager. The Catering and Events Manager drives revenue by soliciting, booking, and planning events like weddings and corporate meetings. They manage the entire event cycle, acting as the primary liaison between clients and the culinary/operations teams to ensure seamless execution from contract to final invoice. Responsibilities: • Sales & Revenue Generation: Proactively prospect and secure new corporate and social catering business to meet or exceed budgeted revenue goals. Upsell food, beverage, and packages to maximize profitability. • Event Planning & Coordination: Oversee the logistical details of booked events, including room setups, timelines, and customized menus. Create and distribute Banquet Event Orders (BEOs) to the operations team. • Client Relations: Serve as the primary point of contact for clients, conducting site tours, answering inquiries, and ensuring high guest satisfaction. • Negotiation & Contracts: Negotiate event prices, food and beverage minimums, and contract terms from proposal to final signature. Manage deposits, billing, and accurate client records. • Operations Liaison: Coordinate with culinary, banquet, and operational staff to ensure flawless execution of all event specifications. Qualifications: • Experience: Typically requires 2 to 5 years of proven experience in hospitality sales, catering, or event management. • Education: A Bachelor’s degree in Hospitality Management, Business Administration, or Marketing is highly preferred, though equivalent experience is often considered. • Skills: Strong negotiation skills, exceptional interpersonal and communication abilities, and a keen eye for food and event styling. • Software: Proficiency in Microsoft Office suite and industry-specific CRM or catering management software. Compensation: $55,000 - $70,000 yearly

• Sales & Revenue Generation: Proactively prospect and secure new corporate and social catering business to meet or exceed budgeted revenue goals. Upsell food, beverage, and packages to maximize profitability. • Event Planning & Coordination: Oversee the logistical details of booked events, including room setups, timelines, and customized menus. Create and distribute Banquet Event Orders (BEOs) to the operations team. • Client Relations: Serve as the primary point of contact for clients, conducting site tours, answering inquiries, and ensuring high guest satisfaction. • Negotiation & Contracts: Negotiate event prices, food and beverage minimums, and contract terms from proposal to final signature. Manage deposits, billing, and accurate client records. • Operations Liaison: Coordinate with culinary, banquet, and operational staff to ensure flawless execution of all event specifications.