A Catering Sales Manager drives catering revenue by finding clients, selling services (corporate, social, weddings), creating menus, negotiating contracts, and coordinating events from start to finish, while also managing staff, budgets, and ensuring exceptional customer satisfaction and profitability, requiring strong sales, communication, and organizational skills. Responsibilities: Sales & Business Development: • Generate leads through prospecting, networking, and responding to inquiries (phone, email, web). • Meet or exceed sales targets for various event types (corporate, weddings, social). • Develop and execute sales plans and strategies. Client Management: • Build and maintain strong client relationships. • Conduct site tours, discuss needs, and advise on menus, styling, and event details. • Prepare event orders, contracts, and invoices, handling negotiations. Event Operations: • Oversee event planning and coordination from initial concept to execution. • Ensure smooth event flow, including setup, service, and cleanup. • Collaborate with culinary and operations teams. Staff & Financial Management: • Supervise, train, motivate, and schedule catering staff (coordinators, servers). • Manage budgets, control food costs, and maintain financial records. • Handle inventory, vendor selection, and procurement. Reporting: • Report on sales activities, market trends, and competitor activity. Qualifications: • Skills: Sales & negotiation, interpersonal/communication, organization, multitasking, attention to detail, leadership, food & beverage knowledge, proficiency in Microsoft Office/CRM. • Education/Experience: Often requires a bachelor's degree in Hospitality or Business, or equivalent industry experience.

• Sales & Business Development: • Generate leads through prospecting, networking, and responding to inquiries (phone, email, web). • Meet or exceed sales targets for various event types (corporate, weddings, social). • Develop and execute sales plans and strategies.Client Management: • Build and maintain strong client relationships. • Conduct site tours, discuss needs, and advise on menus, styling, and event details. • Prepare event orders, contracts, and invoices, handling negotiations.Event Operations: • Oversee event planning and coordination from initial concept to execution. • Ensure smooth event flow, including setup, service, and cleanup. • Collaborate with culinary and operations teams.Staff & Financial Management: • Supervise, train, motivate, and schedule catering staff (coordinators, servers). • Manage budgets, control food costs, and maintain financial records. • Handle inventory, vendor selection, and procurement.Reporting: • Report on sales activities, market trends, and competitor activity.