The Hotel Catering Sales Manager is responsible for generating revenue by soliciting, negotiating, and securing catering business, including meetings, weddings, and social events. This role serves as the main point of contact for clients, coordinating menu planning, event details, and contracts. They also work closely with food and beverage teams to ensure events run smoothly, delivering a high level of guest satisfaction while maximizing profitability. Responsibilities: • Sales & Prospecting: Proactively identifies and solicits new catering business through networking, cold calling, and industry research to meet/exceed revenue goals. • Contracting & Negotiation: Negotiates food and beverage prices, function space rentals, and contract terms, maximizing revenue through up-selling. • Event Planning: Conducts site tours, hosts menu tastings, and finalizes event details (timelines, floor plans, decor). • Coordination & Communication: Coordinates with the banquet and culinary teams via Banquet Event Orders (BEOs) to ensure proper execution. • Relationship Management: Maintains relationships with key accounts to secure repeat bookings and ensure high client satisfaction. Qualifications: • Experience: Usually 2+ years of experience in catering sales, event planning, or hospitality management. • Sales Skills: Strong negotiation, closing, and customer service skills. • Communication: Excellent interpersonal skills for dealing with clients and internal staff. • Software Proficiency: Familiarity with hotel sales systems (e.g., Delphi, Opera). • Education: Bachelor’s degree or equivalent in hospitality, business, or a related field preferred. Compensation: $70,000 - $75,000 yearly

• Sales & Prospecting: Proactively identifies and solicits new catering business through networking, cold calling, and industry research to meet/exceed revenue goals. • Contracting & Negotiation: Negotiates food and beverage prices, function space rentals, and contract terms, maximizing revenue through up-selling. • Event Planning: Conducts site tours, hosts menu tastings, and finalizes event details (timelines, floor plans, decor). • Coordination & Communication: Coordinates with the banquet and culinary teams via Banquet Event Orders (BEOs) to ensure proper execution. • Relationship Management: Maintains relationships with key accounts to secure repeat bookings and ensure high client satisfaction.