The Marriott Seattle Airport is excited to hire a Catering Sales Manager. The Catering Sales Manager drives revenue by soliciting, booking, and planning events like weddings and corporate meetings. They manage the entire client journey—from prospecting leads and negotiating contracts to outlining menus, creating Banquet Event Orders (BEOs), and coordinating with the culinary and banquet teams for flawless day-of execution. Responsibilities: • Sales & Revenue Generation: Proactively prospect, qualify, and secure new corporate and social catering business to exceed budgeted revenue goals. Maximize profitability by up-selling food, beverage, and service packages. • Event Planning & Coordination: Manage logistical details including room setups, timelines, and customized menus. Create and distribute Banquet Event Orders (BEOs) to guide the operations team. • Client Relations: Serve as the primary point of contact for clients. Conduct site tours, handle inquiries, arrange menu tastings, and ensure guest satisfaction before, during, and after the event. • Negotiation & Contracts: Negotiate event prices, food and beverage minimums, and contract terms from the initial proposal to final signature. Manage deposits and billing. • Operations Liaison: Coordinate seamlessly with culinary, banquet, and operational staff to ensure accurate setup and flawless execution of all event specifications. Qualifications: • Education: A Bachelor's degree in Hospitality Management, Business Administration, or Marketing is highly preferred, though extensive on-the-job experience may be considered. • Experience: Requires 2 to 5 years of proven experience in hospitality sales, catering, or event management. • Skills: Exceptional interpersonal, negotiation, and communication skills. A strong working knowledge of food and beverage trends and event styles. • Software: Proficiency in CRM and industry-specific catering management software • Availability: The ability to work flexible hours, including evenings, weekends, and holidays, to meet the demands of event scheduling. Compensation: $81,000 - $90,000 yearly

• Sales & Revenue Generation: Proactively prospect, qualify, and secure new corporate and social catering business to exceed budgeted revenue goals. Maximize profitability by up-selling food, beverage, and service packages. • Event Planning & Coordination: Manage logistical details including room setups, timelines, and customized menus. Create and distribute Banquet Event Orders (BEOs) to guide the operations team. • Client Relations: Serve as the primary point of contact for clients. Conduct site tours, handle inquiries, arrange menu tastings, and ensure guest satisfaction before, during, and after the event. • Negotiation & Contracts: Negotiate event prices, food and beverage minimums, and contract terms from the initial proposal to final signature. Manage deposits and billing. • Operations Liaison: Coordinate seamlessly with culinary, banquet, and operational staff to ensure accurate setup and flawless execution of all event specifications.