The Hotel Catering Sales Manager drives revenue by soliciting, booking, and planning catering events (meetings, weddings, conferences) to meet hotel profit goals. They prospect new business, negotiate contracts, and coordinate details like menus and room setups, acting as the main liaison between clients and the banquet team to ensure exceptional service. Responsibilities: • Sales & Revenue Generation: Proactively prospect and secure new corporate/social catering business to meet or exceed budgeted revenue goals. • Event Planning & Coordination: Manage the details of booked events, including menus, beverages, décor, and room setups, creating banquet event orders (BEOs). • Customer Relations: Act as the primary contact for clients, conducting site tours, answering inquiries, and ensuring high guest satisfaction. • Negotiation & Contracts: Negotiate event prices, menus, and terms, managing the contract process from proposal to final signature. • Operations Liaison: Work closely with catering, banquet, and culinary teams to ensure the successful execution of all event specifications. Qualifications: • Experience: 2+ years of experience in hotel sales, catering, or event management. • Education: Bachelor’s degree in Hospitality Management, Marketing, or related field preferred. • Skills: Exceptional interpersonal and communication skills, strong negotiation skills, and proficiency in hotel software (e.g., Delphi, Opera). • Requirements: Ability to work flexible hours, including evenings and weekends.

• Sales & Revenue Generation: Proactively prospect and secure new corporate/social catering business to meet or exceed budgeted revenue goals. • Event Planning & Coordination: Manage the details of booked events, including menus, beverages, décor, and room setups, creating banquet event orders (BEOs). • Customer Relations: Act as the primary contact for clients, conducting site tours, answering inquiries, and ensuring high guest satisfaction. • Negotiation & Contracts: Negotiate event prices, menus, and terms, managing the contract process from proposal to final signature. • Operations Liaison: Work closely with catering, banquet, and culinary teams to ensure the successful execution of all event specifications. • Administrative & Forecasting: Maintain accurate client records in CRM systems, provide sales reports, and participate in weekly menu/operational meetings.