The Hotel Catering Sales Manager drives revenue by soliciting, booking, and planning catering events, weddings, and meetings, while managing client relationships and maximizing food/beverage/room rental profits. They create proposals, negotiate contracts, and coordinate with banquet teams to ensure event execution. Key duties include proactive sales, menu development, and upselling. Responsibilities: • Sales & Revenue Generation: Proactively solicits new catering business through networking, site tours, and cold calling to achieve quarterly/annual revenue goals. • Event Planning & Execution: Develops, designs, and details catered events, producing Banquet Event Orders (BEOs) and menus. • Client Management: Acts as the primary contact for clients, managing expectations from initial inquiry to final event execution. • Contract Negotiation: Negotiates food and beverage prices, function space rentals, and hotel services, ensuring profitability. • Operational Coordination: Collaborates with culinary and banquet teams to ensure successful event setup, service, and guest satisfaction. • Forecasting & Reporting: Manages catering revenue, provides forecasting reports, and maintains accurate client records. Qualifications: • Experience: Generally requires 2+ years of experience in hotel sales, catering, or event management. • Knowledge: Strong knowledge of food & beverage trends, menu planning, and service standards. • Communication: Excellent negotiation, interpersonal, and written communication skills. • Technical Skills: Proficiency in Microsoft Office (Word, Excel) and hotel sales software. • Flexibility: Must be able to work flexible hours, including evenings, weekends, and holidays. Education: Bachelor’s degree in Hospitality, Marketing, or related field preferred.

• Sales & Revenue Generation: Proactively solicits new catering business through networking, site tours, and cold calling to achieve quarterly/annual revenue goals. • Event Planning & Execution: Develops, designs, and details catered events, producing Banquet Event Orders (BEOs) and menus. • Client Management: Acts as the primary contact for clients, managing expectations from initial inquiry to final event execution. • Contract Negotiation: Negotiates food and beverage prices, function space rentals, and hotel services, ensuring profitability. • Operational Coordination: Collaborates with culinary and banquet teams to ensure successful event setup, service, and guest satisfaction. • Forecasting & Reporting: Manages catering revenue, provides forecasting reports, and maintains accurate client records.