The New Orleans Tribune
Catering Sales Manager Royal Sonesta - New Orleans Royal Sonesta - New Orleans
The New Orleans Tribune, New Orleans, Louisiana, United States, 70123
Position Summary
The Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and maintaining relationships with existing accounts to meet and/or exceed food and beverage revenue goals. Oversee client functions to ensure customer satisfaction and maintain a professional job posture at all times. The Catering Sales Manager will represent the caliber of Royal Sonesta New Orleans.
Principle Duties and Responsibilities (Essential Functions)
Generate revenue by generating leads and converting them to sales with a heavy concentration in the wedding, corporate, local, and social markets.
Responsible for contracting and closing wedding, corporate, local, and social catering business.
Support the Convention Services efforts as needed with related reports, special assignments, and projects.
Develop, actively solicit, and map group business accounts per defined territory.
Assist with selling and implementing catering promotions and maximizing revenue by conducting meetings and creating menus for the wedding and corporate markets.
Offer personalized solutions for clients and enhance reputation and business by working with the Banquet Operations Team.
Close on inbound leads and site visits.
Solicit new and existing accounts to meet/exceed revenue goals through successful execution of closing on business leads.
Prepare correspondence to customers, internal booking reports, and maintain files with the aid of the catering coordinator.
Participate in daily business review and/or leads review, pre-convention meetings, training, and other catering sales-related meetings.
Work with other departments within the hotel to provide quality service to customers.
Produce and distribute convention resumes according to departmental standards prior to the first day of main group arrival.
Distribute BEOs for group and affiliates 10 – 14 days prior to events.
Serve on-site group and catering clients and respond to questions about the event.
Monitor and assess service and satisfaction trends, evaluate issues, and make improvements.
Accurately forecast group rooms and group food and beverage revenues.
Attend community/social events and industry meetings.
Develop/maintain knowledge of market trends, competition, and customers.
Build solid relationships with colleagues and treat them with respect and dignity.
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs to exceed their expectations.
Qualifications and Skills
Exceptional verbal communication skills.
Ability to read and write to facilitate the established departmental communication process.
Excellent inter-personal and sales-related experience.
Proven sales ability in both oral and written form.
Exceptional organizational and supervisory skills.
Knowledge of food and beverage menus, food preparation, and presentation.
Ability to act independently with minimal supervision.
Ability to communicate customer needs and resolve complaints independently.
Basic computational ability.
Computer skills, including Microsoft Word, Excel, and Delphi/Daylight.
Ability to establish action plans, master goals, and meet deadlines.
Education and Experience
High school or equivalent education required. Bachelor’s Degree preferred. Two years upscale catering sales experience is ideal, preferably in the local hotel/wedding/corporate catering markets.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Must be able to work a minimum of 8 hours per day, sit at a desk for up to 5 hours per day, and lift up to 15 lbs. on a regular basis.
Work Environment
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. Work tasks performed outdoors are subject to the existing climate and environment.
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The Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and maintaining relationships with existing accounts to meet and/or exceed food and beverage revenue goals. Oversee client functions to ensure customer satisfaction and maintain a professional job posture at all times. The Catering Sales Manager will represent the caliber of Royal Sonesta New Orleans.
Principle Duties and Responsibilities (Essential Functions)
Generate revenue by generating leads and converting them to sales with a heavy concentration in the wedding, corporate, local, and social markets.
Responsible for contracting and closing wedding, corporate, local, and social catering business.
Support the Convention Services efforts as needed with related reports, special assignments, and projects.
Develop, actively solicit, and map group business accounts per defined territory.
Assist with selling and implementing catering promotions and maximizing revenue by conducting meetings and creating menus for the wedding and corporate markets.
Offer personalized solutions for clients and enhance reputation and business by working with the Banquet Operations Team.
Close on inbound leads and site visits.
Solicit new and existing accounts to meet/exceed revenue goals through successful execution of closing on business leads.
Prepare correspondence to customers, internal booking reports, and maintain files with the aid of the catering coordinator.
Participate in daily business review and/or leads review, pre-convention meetings, training, and other catering sales-related meetings.
Work with other departments within the hotel to provide quality service to customers.
Produce and distribute convention resumes according to departmental standards prior to the first day of main group arrival.
Distribute BEOs for group and affiliates 10 – 14 days prior to events.
Serve on-site group and catering clients and respond to questions about the event.
Monitor and assess service and satisfaction trends, evaluate issues, and make improvements.
Accurately forecast group rooms and group food and beverage revenues.
Attend community/social events and industry meetings.
Develop/maintain knowledge of market trends, competition, and customers.
Build solid relationships with colleagues and treat them with respect and dignity.
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs to exceed their expectations.
Qualifications and Skills
Exceptional verbal communication skills.
Ability to read and write to facilitate the established departmental communication process.
Excellent inter-personal and sales-related experience.
Proven sales ability in both oral and written form.
Exceptional organizational and supervisory skills.
Knowledge of food and beverage menus, food preparation, and presentation.
Ability to act independently with minimal supervision.
Ability to communicate customer needs and resolve complaints independently.
Basic computational ability.
Computer skills, including Microsoft Word, Excel, and Delphi/Daylight.
Ability to establish action plans, master goals, and meet deadlines.
Education and Experience
High school or equivalent education required. Bachelor’s Degree preferred. Two years upscale catering sales experience is ideal, preferably in the local hotel/wedding/corporate catering markets.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Must be able to work a minimum of 8 hours per day, sit at a desk for up to 5 hours per day, and lift up to 15 lbs. on a regular basis.
Work Environment
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. Work tasks performed outdoors are subject to the existing climate and environment.
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