Essential Duties and Responsibilities:

• Identifies, solicits, and develops new business through obtaining accounts from reader board service, direct sales from existing accounts and contacting new customers in the market.
• Solicitation of new and existing business should be through a combination of outside sales calls, appointments, telemarketing, social media, site tours, constant prospecting, and networking.
• Works alongside the Sales Manager to solicit and respond to sales inquiries from potential clients and customers seeking event/meeting space, food & beverage services, audio-visual services, etc.
• Serves as primary contact for meeting and banquet functions to ensure all preparations have been made as detailed on Banquet Event Orders (BEO) and last minute needs & changes are responded to expediently.
• Attends and facilitates weekly BEO meetings with Management, Department Heads, and Food & Beverage staff.
• Handles all details of definite events/meetings including menu planning, A/V requirements, processing & distributing Banquet Event Orders, obtaining guarantees, and handling billing.
• Participates in industry events, trade shows, and promotional events within the target market.
• Maintains relationships with assigned accounts through regular sales calls, client entertainment, site inspections, and consistent follow up.
• Understands the competitive landscape and does what it takes to secure business that meets or exceeds revenue expectations and profit goals.
• Proactively pursues sales activities on a weekly basis to align with meeting or exceeding established monthly, quarterly, and annual targeted revenue and monthly solicitation goals.
• Ability to deal with a range of customer types, some of whom require a high level of patience, tact and diplomacy in order to identify and facilitate their catering needs.
• Ability to establish and maintain effective working relationships with associates.
• Ability to make sound business decisions and take action quickly based on previous experience and good judgment.
• Knowledge of hotel and restaurant catering operations and operating systems.
• Prepares weekly, monthly, quarterly, and annual reports (i.e.: goals and forecasts on groups & events).
• Completes additional duties as requested by VP of Revenue, Sales & Marketing.

Skills and Competencies:

• Minimum 3-5 years of catering experience.
• Hilton, OnQ PM and R&I, and Delphi experience preferred, but not required.
• Customer Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
• Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed; selects and uses appropriate communication methods.
• Managing Customer Focus - Promotes customer focus; establishes customer service standards; provides training in customer service delivery; monitors customer satisfaction; develops new approaches to meeting customer needs.
• Business Acumen - Understands business implications of decisions; displays orientation to profitability; demonstrates knowledge of market and competition; aligns work with strategic goals.
• Sales Skills - Achieves sales goals; overcomes objections with persuasion and persistence; initiates new contacts; maintains customer satisfaction; maintains records and promptly submits information.
• Planning/Organizing - Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks; develops realistic action plans.