The Sales and Catering Manager will drive weddings and hotel revenue by soliciting, booking, and coordinating wedding events. They act as the primary liaison between couples and the culinary or banquet teams, managing the entire process from prospecting and contract negotiation to menu curation and day-of execution. Responsibilities: • Sales & Revenue Generation: Proactively secure new wedding contracts, maximize profitability by upselling food and beverage packages, and meet budgeted revenue goals. • Client Relations: Conduct site tours, guide couples through menu tastings, and serve as the main point of contact from the initial inquiry to the final send-off. • Event Coordination: Manage logistical details such as room setups, timelines, and vendor coordination, while creating detailed Banquet Event Orders (BEOs) for the operations staff. • Contract Negotiation: Negotiate pricing, food and beverage minimums, and contract terms, ensuring accurate billing and deposit collection. • Operations Liaison: Coordinate seamlessly with culinary and banquet teams to ensure flawless execution of the couple's special day. Qualifications: • Experience: Typically requires 2 to 5 years of proven experience in hospitality sales, catering, or wedding event management. • Education: A Bachelor's degree in Hospitality Management, Business Administration, or Marketing is preferred, though relevant experience often substitutes. • Technical Skills: Proficiency with catering and CRM software, alongside strong Microsoft Office skills. • Soft Skills: Outstanding negotiation and interpersonal skills, a high level of creativity, and a keen eye for wedding aesthetics.

• Sales & Revenue Generation: Proactively secure new wedding contracts, maximize profitability by upselling food and beverage packages, and meet budgeted revenue goals. • Client Relations: Conduct site tours, guide couples through menu tastings, and serve as the main point of contact from the initial inquiry to the final send-off. • Event Coordination: Manage logistical details such as room setups, timelines, and vendor coordination, while creating detailed Banquet Event Orders (BEOs) for the operations staff. • Contract Negotiation: Negotiate pricing, food and beverage minimums, and contract terms, ensuring accurate billing and deposit collection. • Operations Liaison: Coordinate seamlessly with culinary and banquet teams to ensure flawless execution of the couple's special day.