The Renaissance Baltimore Harborplace Hotel is a prime-location hotel. We're currently hiring a Senior Catering Sales Manager. The Hotel Senior Catering Sales Manager drives food and beverage revenue by booking, planning, and overseeing large-scale events, weddings, and banquets while managing client relationships and departmental goals. Responsibilities: Goal: Maximize event space and profitability by meeting or exceeding assigned food and beverage revenue targets. Focus: Proactively solicit new accounts, nurture existing client relationships, and lead event execution from contract to post-evaluation. Leadership: Supervise or mentor catering coordinators/junior managers and coordinate seamlessly with culinary, banquet, and front office teams. Sales & Solicitation: Proactively target local and national accounts, weddings, and social or corporate groups via cold calls, site inspections, and networking. Contracting & Pricing: Negotiate contract terms, prepare accurate pricing proposals, and finalize Banquet Event Orders (BEOs). Cross-Departmental Coordination: Communicate client specifications clearly to the culinary, setup, and audio-visual teams to guarantee flawless event operations. Revenue Management: Use upselling techniques, analyze market trends, and monitor competitor pricing to optimize function space profitability. Client Relations: Act as the primary point of contact during the planning and execution phases, handling special requests and resolving any issues immediately. Qualifications: Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred). Experience: 3 to 6 years of progressive experience in hotel catering sales, food and beverage, or event management. Software Skills: Proficiency in Microsoft Office and industry CRM/booking platforms (e.g., Tripleseat, Delphi, or Marriott/Hilton internal systems). Core Skills: Exceptional negotiation, verbal and written communication, organization, and basic financial management. Work Schedule: Flexibility to work varied shifts, including evenings, weekends, and holidays based on event demands. Compensation: $80,000 - $88,000 yearly

• Goal: Maximize event space and profitability by meeting or exceeding assigned food and beverage revenue targets. • Focus: Proactively solicit new accounts, nurture existing client relationships, and lead event execution from contract to post-evaluation. • Leadership: Supervise or mentor catering coordinators/junior managers and coordinate seamlessly with culinary, banquet, and front office teams. • Sales & Solicitation: Proactively target local and national accounts, weddings, and social or corporate groups via cold calls, site inspections, and networking. • Contracting & Pricing: Negotiate contract terms, prepare accurate pricing proposals, and finalize Banquet Event Orders (BEOs). • Cross-Departmental Coordination: Communicate client specifications clearly to the culinary, setup, and audio-visual teams to guarantee flawless event operations. • Revenue Management: Use upselling techniques, analyze market trends, and monitor competitor pricing to optimize function space profitability. • Client Relations: Act as the primary point of contact during the planning and execution phases, handling special requests and resolving any issues immediately.