Catering Sales Manager

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Position Summary:

Acts as central contact for assigned event business (group, social, catering, events) creatively bringing together customer visions and budgets with property resources to exceed customer expectations and meet/exceed property goals.  Also responsible for managing local social catering events to include holiday celebrations, wedding receptions/rehearsals, family reunions, etc.

Duties & Responsibilities Primary Responsibilities/Essential Functions:

• Responsible for the overall review of all Sales/Catering bookings turned over from the Sales department to ensure all information is included in files and/or Delphi/Salesforce to include Turnover Sheet, fully executed contract/agreement and billing (Sertifi).  Additional information may be required and subject to change.
• Responsible for personal engagement via phone immediately following the Sales turnover process to introduce themselves as their primary contact and responsibility of detailing event through actualization of event.
• Meets with customer to understand needs, offer suggestions, and determine all set-up needs, equipment and menu items. Anticipates all needs to provide a flawless execution of the event. Identifies opportunities to cross-sell and up-sell services to optimize total revenue potential and guest experience.  Hosts or participates in site inspections and client presentations to ensure property's offerings are showcased.
• Creates and maintains each event's banquet event order (BEO) outlining all of the event's details, including instructions for the assigned Banquet Team for day or evening, and the menu and beverage choices. Maintains appropriate contact with customer to ensure accuracy and work out any details.  Responsible for requesting client signatures on all banquet event orders (BEO) prior to event and in a timely manner.  Responsible for generating all resumes to include detailed information based on customer conversation and/or specific market (Corporate, Association, SMERF, Sports as examples) for the operating departments. 
• Responsible for creating accurate guestroom blocks in Fosse and creating House Accounts in Fosse including agreed payment options; Room List, Reservation Links and/or other housing tools specific to the group.
• Disseminates all information to appropriate operational departments to ensure customer needs are being met.  Responsible for the distribution of any and all revisions to banquet event orders (BEO) and resumes prior to event arrival date
• Attends and oversees execution of events to ensure client satisfaction. Works closely with banquet department on operations and event execution and quickly evaluates alternatives and decides on a plan of action as needed.  Rebooks for future events.
• Responsible for posting all Banquet Event Charges in Fosse on a daily basis and in a timely manner; sending a copy of final folios to customer within 3 days of actualized event, and/or assign to Sales Coordinator.
• Responsible for the posting of all Marriott Bonvoy Event Planner Program points offered in agreement, if applicable; within 3 days of actualized event, and or assign to Sales Coordinator.
• Responsible for accurately documenting all activities and attachments of documents in Delphi/Salesforce or any and other applicable tools.

Safety Requirements:

Follows all safety policies and procedures as outlined in Team Member Handbook.

Other Responsibilities/Supportive Functions:

• Resolves guest complaints within scope of authority, otherwise refers the matter to upper management. Notifies supervisor and/or Security of all unusual events or circumstances.
• Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Qualifications (relevant experience, education and training):

• High school diploma or general education degree (GED), or equivalent combination of education and experience. Bachelor’s degree in Hospitality Management desired.
• Two years of experience planning, organizing and/or executing events with Convention services, Catering, and/or Banquets. Ability to assist in preparing creative menu offerings from banquet menu guide. Experience with food and wine pairing desired.
• Ability to understand and participate in the monthly forecasting and annual budget process.
• Strong knowledge of sales techniques with strong skills and ability to negotiate and close sales. Uses skills to up-sell services. Excellent creative skills to provide innovative set-ups, menus, and functions for groups. Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus.

Completes all required training as scheduled.

• Requires ability to determine needs of customers and persuasively present sales options through verbal face-to-face and telephone interactions. Must be able to create and effectively provide options to potential customers. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.
• Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel. Knowledge and experience with current Audio/Visual technology and equipment required to understand customer needs and present optimal solutions.
• Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to read, analyze, and interpret general business periodicals. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from customers, vendors and staff. Must be able to speak, read, write and understand English to communicate with management, customers, team members and guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member occasionally grasps objects such as presentation materials. The team member occasionally reaches by extending hand(s) and arm(s) in any direction while performing essential functions of the job. The team member frequently talks when communicating with current or potential clients and staff. The team member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the dining areas.

Exerts up to 50 pounds of force occasionally when called upon to assist with banquet or conference set-ups and breakdowns. The team member is required to have close visual acuity to operate a computer. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the sales materials and contracts. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while performing duties while outside temperatures are high. The team member is occasionally subject to loud noise (or music) when working in or around the banquet and dining areas. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.