The Catering Sales Manager drives revenue by soliciting, booking, and planning events like weddings and corporate meetings. They act as the primary liaison between clients and the culinary/banquet teams, managing the entire process from prospecting and contract negotiation to menu creation and day-of execution. Responsibilities: • \Sales & Revenue Generation: Proactively prospect, qualify, and secure new catering business to meet or exceed budgeted revenue goals. Upsell food, beverage, and packages to maximize profitability. • Event Planning & Coordination: Manage logistical details including room setups, timelines, and customized menus, while creating Banquet Event Orders (BEOs) for the operations team. • Client Relations: Act as the primary point of contact for clients. Conduct site tours, handle inquiries, and ensure guest satisfaction before, during, and after the event. • Negotiation & Contracts: Negotiate event prices, food/beverage minimums, and contract terms from proposal to final signature. Ensure accurate billing and deposit collection. • Operations Liaison: Coordinate seamlessly with culinary, banquet, and operational staff to ensure flawless execution of all event specifications. Qualifications: • Experience: 2 to 5 years of proven experience in hospitality sales, catering, or event management. • Education: Bachelor's degree in Hospitality Management, Business Administration, or Marketing is preferred. • Skills: Strong negotiation skills, a keen eye for food and event styling, and outstanding customer service capabilities. • Software: Proficiency in CRM and catering management tools (e.g., Delphi, Opera, Caterease) and Microsoft Office.

• \Sales & Revenue Generation: Proactively prospect, qualify, and secure new catering business to meet or exceed budgeted revenue goals. Upsell food, beverage, and packages to maximize profitability. • Event Planning & Coordination: Manage logistical details including room setups, timelines, and customized menus, while creating Banquet Event Orders (BEOs) for the operations team. • Client Relations: Act as the primary point of contact for clients. Conduct site tours, handle inquiries, and ensure guest satisfaction before, during, and after the event. • Negotiation & Contracts: Negotiate event prices, food/beverage minimums, and contract terms from proposal to final signature. Ensure accurate billing and deposit collection. • Operations Liaison: Coordinate seamlessly with culinary, banquet, and operational staff to ensure flawless execution of all event specifications.