The Hotel Catering Sales Manager drives revenue by soliciting, booking, and planning catered events, weddings, and meetings. They manage the entire event process—from prospecting and negotiating contracts to creating menus and supervising banquet event orders (BEOs)—while maximizing profitability through upselling and building strong client relationships. Responsibilities: • Sales & Revenue Generation: Actively prospect new catering business and manage existing accounts to achieve quarterly/annual sales goals. • Event Planning & Coordination: Coordinate event logistics, including menu planning, room setup, décor, and AV requirements, ensuring all client needs are met. • Contract Negotiation: Negotiate food and beverage prices, function space rentals, and hotel room blocks. • Operational Liaison: Act as the primary link between clients and the banquet/culinary teams, issuing BEOs and conducting tastings. • Relationship Management: Build long-lasting client relationships and maintain an active database of potential and repeat clients. Qualifications: • Experience: Proven experience in food & beverage, catering, or hotel sales. • Skills: Strong negotiation, communication, and interpersonal skills. • Technical Proficiency: Knowledge of hotel sales systems • Leadership: Ability to lead, train, and guide service staff during events. • Flexibility: Availability to work evenings, weekends, and holidays as required. Education • High School diploma or equivalent required; Bachelor’s Degree in Hospitality Management, Business, or related field preferred. Compensation: $55,000

• Sales & Revenue Generation: Actively prospect new catering business and manage existing accounts to achieve quarterly/annual sales goals. • Event Planning & Coordination: Coordinate event logistics, including menu planning, room setup, décor, and AV requirements, ensuring all client needs are met. • Contract Negotiation: Negotiate food and beverage prices, function space rentals, and hotel room blocks. • Operational Liaison: Act as the primary link between clients and the banquet/culinary teams, issuing BEOs and conducting tastings. • Relationship Management: Build long-lasting client relationships and maintain an active database of potential and repeat clients.