The Hilton Charlotte University Place has an exciting opportunity to join our team as a Catering Manager. Responsible for efficiently and effectively increasing banquet food and beverage revenue, meeting room rental and audiovisual income ensuring the proper information is provided to all operational departments for the coordination and servicing of banquets, meetings, and other events in-house. Responsibilities: Essential Functions: • Ensure distribution and follow up within twenty-four hours (or as outlined in Hilton SOPs) on all catering leads • Solicit and book event food and beverage businesses for social markets with a focus on weddings • Monitor and evaluate trends within your market segment • Assist clients by offering suggestions regarding setup, menus, decorations, etc. Create proposals, contracts, and Banquet Event Orders (BEOs) to review with clients and the operations team • Ensure the distribution of upcoming function sheets to be compiled in the weekly schedule of events • Adhere to all of GF Management’s policies and procedures. (i.e., verified event contracts, methods of payment, deposits, guarantees, etc.) Greet customer contact prior to the start of each function and maintain contact throughout the function to ensure that all arrangements are satisfactory • Follow up on completed events and solicit future business. Send thank you communications to appropriate clients at the completion of events. • Continually prospect for new business • Ensure proper completion and distribution of all required sales reports on a timely basis • Participate in weekly sales meetings, daily BRM (Business Review Meetings), and department staff meetings Supportive Functions: • In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Adhere to the GF Management Sales Office policies as they relate to file setup, account maintenance, etc. • Participate in key local organizations as recommended by the Director of Sales or Director of Catering Qualifications: • Knowledge of a hotel structure and how all departments interact. • Ability to effectively communicate both orally and written in a friendly, positive manner in order to solicit business, meet client needs, and problem solve • Ability to move throughout the hotel to conduct site inspections • Ability to listen, speak, and write to ascertain and respond to client needs. Act as a liaison between the client and various hotel departments • Basic mathematical and analytical skills to interpret catering reports and sales estimates • Must have knowledge of food and beverage etiquette, guest relations, and service standards • Ability to work independently as well as part of a team • Exceptional organizational and presentation skills • Able to meet deadlines and work under pressure, while handling multiple projects in a fast-paced environment • Strong Attention to detail, organized, excellent time management skills • Comfortable making decisions and negotiating Qualification Standards: • Prior hotel sales experience is highly preferred • Bachelor's Degree in Hospitality Management or related field, and/or equivalent professional experience • 3-5 years in the hospitality industry, with experience in catering or banquets preferred • Salesforce: Amadeus Delphi • Efficient in the use of Microsoft Outlook, Excel, and Word. • Must possess exceptional customer service and a high sense of urgency. • Self-starting personality with an even disposition • Can communicate well with guests • Must be willing to “pitch in” and help co-workers with their job duties, and be a team player • Can do, problem-solving personality • Friendly disposition with a passion for hospitality • Team player who strives to support others and likes to win as a team Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

• Essential Functions: • Ensure distribution and follow up within twenty-four hours (or as outlined in Hilton SOPs) on all catering leads • Solicit and book event food and beverage businesses for social markets with a focus on weddings • Monitor and evaluate trends within your market segment • Assist clients by offering suggestions regarding setup, menus, decorations, etc. Create proposals, contracts, and Banquet Event Orders (BEOs) to review with clients and the operations team • Ensure the distribution of upcoming function sheets to be compiled in the weekly schedule of events • Adhere to all of GF Management’s policies and procedures. (i.e., verified event contracts, methods of payment, deposits, guarantees, etc.) Greet customer contact prior to the start of each function and maintain contact throughout the function to ensure that all arrangements are satisfactory • Follow up on completed events and solicit future business. Send thank you communications to appropriate clients at the completion of events. • Continually prospect for new business • Ensure proper completion and distribution of all required sales reports on a timely basis • Participate in weekly sales meetings, daily BRM (Business Review Meetings), and department staff meetingsSupportive Functions: • In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Adhere to the GF Management Sales Office policies as they relate to file setup, account maintenance, etc. • Participate in key local organizations as recommended by the Director of Sales or Director of Catering