Benefits:

Health insurance

Paid time off

Vision insurance

401(k) matching

Dental insurance

Employee discounts

Position Title: | Sales & Catering Manager Department: | Sales & Marketing Reports to: | Director of Sales & Marketing Status: | Salaried Exempt - Administrative

Salary $53,000 - $55,000

Summary of Position The sales and catering manager’s function is to proactively solicit appropriate business opportunities and to manage the administration of the market segment accounts from start to finish. Responsible for the relationship development of all clients within segment, contracting, negotiating and servicing the business. This position ensures that the costing is accurate and profitable as well as the customer expectations are accurate and implemented in detail in the CI. TY program and distributed to all needed departments in a timely fashion. Customer satisfaction and retention of customers through excellent service delivery is integral to the overall operation of the business and the Sales & Catering Manager’s success.

Duties & Responsibilities

Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and ensuring their satisfaction before and during their program/event.

Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to Marriott.

Gains understanding of the hotel’s primary target customer and service expectations; serves customer by understanding their business, business issues and concerns, to offer better business solution both prior to, and during the program/event.

Partners with Operations in providing a customer experience that exceeds the customer’s expectations.

Acts as customer liaison with hotel during customer event/program ensuring daily needs are met and overall customer satisfaction.

Proactively identifies, qualifies, and solicits new business opportunities through account and market penetration and saturation.

Works collaboratively with off-property sales channels (e.g Event Booking Center, Market Sales, Strategic Accounts) to ensure sales and marketing efforts are coordinated, complementary, and not duplicative.

To finalize food, beverage, and meeting room set-up requirements with customers through face to face visits, telephone and electronic communication. This will be done for your accounts as well as for other sales managers.

To upgrade and upsell menus to achieve food and beverage cost.

To ensure the team delivers the service and food according to the Event Order (EO) through good communication, inspecting rooms, participation with the set up needs and inspecting set ups prior to guests’ arrival. Also to follow up with the guest during the service for satisfaction.

To be aware of the forecast and budget, and where we need to fill business into open times. Be profit minded and cost efficient.

Familiarization with catering's standard operating procedures and adhering to these guidelines.

To be prompt and accurate in completion of assigned projects.

To establish and maintain customer contact at all functions.

To establish communication with the executive and banquet chef, catering service managers, and catering staff.

To recommend and identify new ideas, methods and markets.

To promote energy conservation and aggressive hospitality programs along with achieving accident prevention goals.

Finalizing EO's and telephoning customers.

Calling a contact after each function to insure satisfaction.

Tracing files to insure proper finalization of program.

Proper credit checks to ensure correct payment.

Inspection of operations three times each shift.

Essential Functions

The ability to hear and speak to guests whether face to face or by telephone.

The ability to enter data into the booking system.

The ability to walk the convention property to handle work related to group business, access closets and storage on different levels to complete room set ups.

The ability to communicate on all levels of the organization to ensure the job is done accurately, in detail and on-time.

The ability to lift, carry, push and pull carts up to 25 pounds.

The ability to visually monitor a meeting room for standards of service, room set-up and guest satisfaction.

Other Requirements

Knowledge of English and local language.

Ability to communicate with the public in a professional and courteous manner.

Ability to communicate with all managers, supervisors and fellow associates.

Ability to handle conflict situations in a professional manner.

Be well groomed and adhere to the hotel’s dress code.

Safety Awareness Maintain safety by adhering to safety policies, being responsible to report all accidents immediately. Support all safety programs. Proceed with caution when walking on slippery floors. Ensure proper safety instructions are given before operating any equipment.

Notice ARLLC, operating as Augusta Marriott at the Convention Center function seven days a week, twenty-four hours a day. You as a salaried/exempt manager must realize that under the Fair Labor Standards Act you are paid to complete a job, not work a set number of hours. There will be times when you are required to work weekends/holidays. There will also be times when long hours are expected due to occupancy and/or special events. This time is not compensated for outside of your salary. It is not our practice to provide “comp days” to salaried managers. Business levels will determine the hours expected.