Catering Manager
DescriptionThe Hilton Richardson is looking fora Catering Manager to join the team! The Catering Manager is responsible for developing new accounts through planned prospecting, referral and lead generation.
Managing all contract negotiations and determining which pieces of business to accept based on hotel's occupancy, forecast and budget.
Coordinating details for client events such as menus, audio visual needs, room specifications, guest rooms, amenities, transportation needs.
Representing the hotel at trade shows and events.
Must be familiar with Microsoft programs, understand revenue management programs/reporting in hotels.
Able to read, analyze, interpret general business periodicals, professional journals, technical procedures, or government regulations.
Able to write and clearly communicate, effectively present information and respond to questions from groups of managers, clients, customers and the general public.
Write reports and business correspondence.
Read, analyze and interpret common documentation and financial reports, apply concepts such as fractions, ratios and proportions to practical situations.
Essential Requirements:
Develop an annual marketing plan for their assigned market segment which includes creating an annual budget, planning their travel and entertainment, and determining their sales strategies.
Individualize his or her marketing efforts by creating initiatives for his or her market (e.
g.
the wedding showcase event).
Create marketing materials, identify and solicit sponsors and vendors for an event, partner with charitable organizations to benefit from an event, and to participate in the function.
Plan client-specific tastings to close the potential piece of business.
The provides templates for proposals, but Catering Sales Managers may ignore the templates and exercise discretion in proposal design.
Determine which special events to participate that will serve to create the greatest revenue opportunity for their particular market segment.
This includes participating in networking events or client events sponsored by the hotel.
Set his or her own reasonable work hours, and also schedules his or her own sales activities.
Within the free sell period, exercise discretion in whether or not to accept the piece of business (i.
e.
to qualify the business).
(For example, the free sell period is the period of approximately 45 days before the event that is the subject of the negotiation.
) Within this period, Catering Sales Managers do not have to obtain room release approval from any other management person.
Exercise discretion to evaluate the best use of function or meeting space and to determine minimum hotel requirements for the booking.
Negotiate contracts with clients with the objective to meet or exceed client's expectations while maximizing revenue for the hotel.
Expected to use independent judgment to choose which tools to use to generate client leads.
Such tools include the internet, referrals, reader boards, organizing sales blitzes, books of lists purchased by the hotel and collaboration with their peers on promotions/marketing materials for the hotel.
The decisions made by the Catering Sales Managers affect hotel staffing levels.
For example, when Catering Sales Managers contract for a large catered function, the hotel must schedule the appropriate number of housepersons, servers, bartenders, door staff and valet employees.
Outside of the free sell period, the business profitability determines whether the contract is accepted or declined.
In this period, Catering Sales Managers must clear proposed uses of meeting space and food and beverage services with more senior hotel representatives in order to coordinate the use of the same, limited, meeting space and food and beverage services with other Catering Sales Managers and with Sales Managers.
Make revisions to existing menus and packages for clients.
In addition, Catering Sales Managers have discretion to order additional dcor or goods (outside of what the hotel offers) to meet the client's needs for a specific event.
Assign work to the administrative assistant to assist in final function preparations such as creating menus, buffet labels, event signage, writing event orders, creating diagrams and generating group resumes.
Provide high direction to the banquet, culinary and conference service staffs (i.
e.
, changing meeting room set-ups, menu items, staffing levels, changes in event times).
Use discretion to participate in industry or professional organizations and utilize these events to build relationships/expand contacts in the local and national hospitality community.
Carry out management responsibilities in accordance with the organization's policies and applicable laws while serving as Manager-On-Duty including actively addressing any customer complaints and actively resolving employee or guest problems.
Participate in Lobby Leader and MOD program, if applicable.
Requirements Bachelor degree, 2
years of catering experience and/or a combination of education and experience.
High School diploma or equivalent required.
Must be proficient with Windows operating systems.
Knowledge of various food service styles (i.
e.
, French service, Russian service, tableside flamb service, butler style service).
Knowledge of menu development.
Familiarity with food and beverage cost control.
Familiarity with Sales and Marketing tools.
Recommended Skills Accounting Administration Business Correspondence Catering Activity And Reception Organisation Contract Negotiation Foods Estimated Salary: $20 to $28 per hour based on qualifications.
Managing all contract negotiations and determining which pieces of business to accept based on hotel's occupancy, forecast and budget.
Coordinating details for client events such as menus, audio visual needs, room specifications, guest rooms, amenities, transportation needs.
Representing the hotel at trade shows and events.
Must be familiar with Microsoft programs, understand revenue management programs/reporting in hotels.
Able to read, analyze, interpret general business periodicals, professional journals, technical procedures, or government regulations.
Able to write and clearly communicate, effectively present information and respond to questions from groups of managers, clients, customers and the general public.
Write reports and business correspondence.
Read, analyze and interpret common documentation and financial reports, apply concepts such as fractions, ratios and proportions to practical situations.
Essential Requirements:
Develop an annual marketing plan for their assigned market segment which includes creating an annual budget, planning their travel and entertainment, and determining their sales strategies.
Individualize his or her marketing efforts by creating initiatives for his or her market (e.
g.
the wedding showcase event).
Create marketing materials, identify and solicit sponsors and vendors for an event, partner with charitable organizations to benefit from an event, and to participate in the function.
Plan client-specific tastings to close the potential piece of business.
The provides templates for proposals, but Catering Sales Managers may ignore the templates and exercise discretion in proposal design.
Determine which special events to participate that will serve to create the greatest revenue opportunity for their particular market segment.
This includes participating in networking events or client events sponsored by the hotel.
Set his or her own reasonable work hours, and also schedules his or her own sales activities.
Within the free sell period, exercise discretion in whether or not to accept the piece of business (i.
e.
to qualify the business).
(For example, the free sell period is the period of approximately 45 days before the event that is the subject of the negotiation.
) Within this period, Catering Sales Managers do not have to obtain room release approval from any other management person.
Exercise discretion to evaluate the best use of function or meeting space and to determine minimum hotel requirements for the booking.
Negotiate contracts with clients with the objective to meet or exceed client's expectations while maximizing revenue for the hotel.
Expected to use independent judgment to choose which tools to use to generate client leads.
Such tools include the internet, referrals, reader boards, organizing sales blitzes, books of lists purchased by the hotel and collaboration with their peers on promotions/marketing materials for the hotel.
The decisions made by the Catering Sales Managers affect hotel staffing levels.
For example, when Catering Sales Managers contract for a large catered function, the hotel must schedule the appropriate number of housepersons, servers, bartenders, door staff and valet employees.
Outside of the free sell period, the business profitability determines whether the contract is accepted or declined.
In this period, Catering Sales Managers must clear proposed uses of meeting space and food and beverage services with more senior hotel representatives in order to coordinate the use of the same, limited, meeting space and food and beverage services with other Catering Sales Managers and with Sales Managers.
Make revisions to existing menus and packages for clients.
In addition, Catering Sales Managers have discretion to order additional dcor or goods (outside of what the hotel offers) to meet the client's needs for a specific event.
Assign work to the administrative assistant to assist in final function preparations such as creating menus, buffet labels, event signage, writing event orders, creating diagrams and generating group resumes.
Provide high direction to the banquet, culinary and conference service staffs (i.
e.
, changing meeting room set-ups, menu items, staffing levels, changes in event times).
Use discretion to participate in industry or professional organizations and utilize these events to build relationships/expand contacts in the local and national hospitality community.
Carry out management responsibilities in accordance with the organization's policies and applicable laws while serving as Manager-On-Duty including actively addressing any customer complaints and actively resolving employee or guest problems.
Participate in Lobby Leader and MOD program, if applicable.
Requirements Bachelor degree, 2
years of catering experience and/or a combination of education and experience.
High School diploma or equivalent required.
Must be proficient with Windows operating systems.
Knowledge of various food service styles (i.
e.
, French service, Russian service, tableside flamb service, butler style service).
Knowledge of menu development.
Familiarity with food and beverage cost control.
Familiarity with Sales and Marketing tools.
Recommended Skills Accounting Administration Business Correspondence Catering Activity And Reception Organisation Contract Negotiation Foods Estimated Salary: $20 to $28 per hour based on qualifications.
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