Solicitation of new and of existing business for SMERF and Corporate markets should be through a combination of outside sales calls, appointments, telemarketing, social media, site tours, constant prospecting and networking.

• The Sales & Catering Manager solicits and responds to sales inquiries from potential clients and customers seeking sleeping rooms, meeting space, food and beverage 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), last minute needs and changes are responded to expediently.
• Attends and facilitates weekly BEO meetings with Food and Beverage staff.
• Handles all details of definite groups including menu planning, AV requirements, process Banquet Event Orders, and obtain guarantees, distribution of group resumes, VIP’s, rooming lists and billing.
• Participates in industry events, trade shows and promotional events with 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 do what it takes to secure business that meets or exceeds revenue expectations and profit goals.
• Responsible for and implementation a sales action plan for the development of market segment which includes room blocks, telephone/direct mail solicitation, trade show participation and property tours.
• Meets or exceeds established monthly, quarterly, annual targeted revenue and monthly solicitation goals.
• Attends weekly staff meeting to review group resumes.
• Communicates all pertinent information on upcoming group needs, VIP clients, meeting functions to hotel department staff.
• Reconciles group bills with clients for approval.
• Proactively pursues sales activities on weekly basis to align with achieving monthly budget, individual and team goals.
• Secures new accounts in the assigned market segment to contribute to enhancing, maximizing and maintaining a healthy portfolio of accounts.
• Ability to deal with internal and external customers, some of whom require high level of patience, tact and diplomacy identify need and appropriate catering and event accommodations.
• Ability to establish and maintain effective working relationships with associates and customers.
• Ability to make sound business decisions and take action quickly based on previous experience and good judgment.
• Knowledge of hotel operations, including marketing plans, food and beverage, preparation of business plans, and sales management.