The Hotel Catering Sales Manager drives revenue by soliciting, negotiating, and booking catering business, including meetings, weddings, and social events. They act as the primary contact for clients, planning menu selections, event logistics, and contracting while collaborating with food and beverage teams to ensure guest satisfaction and 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.