The Catering Sales and Event Operations Manager is responsible for generating catering revenue by prospecting, booking, planning, and coordinating events, including meetings, conferences, weddings, and social gatherings. This role bridges both sales and operations, ensuring that each event is executed flawlessly and exceeds guest expectations. Schedule is based on the events calendar and weekends are required.

KEY ACCOUNTABILITIES:

Sales & Business Development:

·       Proactively solicit new catering business through sales calls, networking, prospecting, and referrals.

·       Respond to event inquiries promptly and follow up to secure bookings.

·       Prepare and present detailed proposals and contracts tailored to client needs.

·       Develop and maintain strong relationships with clients, local vendors, and partners.

·       Achieve and exceed monthly and annual catering sales goals.

Event Planning & Coordination:

·       Conduct site inspections and coordinate pre-event planning meetings with clients and vendors.

·       Collaborate with the culinary, banquet, and operations teams to create customized menus and event timelines.

·       Serve as the main point of contact for the client throughout the event process—from initial inquiry through post-event follow-up.

·       Manage event details, including guest counts, room setup, audiovisual needs, décor, and F&B requirements.

·       Create and distribute Banquet Event Orders (BEOs) and ensure all departments are aligned on execution.

Event Operations Management:

·       Oversee day-of event operations, ensuring seamless execution and client satisfaction.

·       Supervise event setup and breakdown; troubleshoot issues in real-time.

·       Coordinate with banquet staff to ensure high service standards and timely delivery.

·       Monitor event budgets and ensure accurate billing.

Administrative & Reporting:

·       Maintain accurate records of sales activities, client interactions, and revenue reports.

·       Use property management and event software systems (e.g., Delphi, Tripleseat, Prissm)

·       Conduct post-event evaluations to gather client feedback and drive continuous improvement.

COMPETENCIES:

·       Leadership

§  Collaborates effectively

§  Develops and Manages Talent

§  Communicates with Impact

·       Expertise & Judgement

§  Demonstrates Brand Knowledge

§  Applies Judgement

§  Takes Calculated Risks

·       Strategy & Innovation

§  Thinks Strategically

§  Inspires Creativity

§  Plans and Organizes

·       Execution

§  Demonstrates Hospitality Excellence

§  Delivers Results

§  Measures Outcomes

·       Credibility

§  Acts with Integrity

§  Displays Professionalism

§  Models Agility

The Catering Sales and Event Operations Manager is responsible for generating catering revenue by prospecting, booking, planning, and coordinating events, including meetings, conferences, weddings, and social gatherings. This role bridges both sales and operations, ensuring that each event is executed flawlessly and exceeds guest expectations. Schedule is based on the events calendar and weekends are required.

KEY ACCOUNTABILITIES:

Sales & Business Development:

·       Proactively solicit new catering business through sales calls, networking, prospecting, and referrals.

·       Respond to event inquiries promptly and follow up to secure bookings.

·       Prepare and present detailed proposals and contracts tailored to client needs.

·       Develop and maintain strong relationships with clients, local vendors, and partners.

·       Achieve and exceed monthly and annual catering sales goals.

Event Planning & Coordination:

·       Conduct site inspections and coordinate pre-event planning meetings with clients and vendors.

·       Collaborate with the culinary, banquet, and operations teams to create customized menus and event timelines.

·       Serve as the main point of contact for the client throughout the event process—from initial inquiry through post-event follow-up.

·       Manage event details, including guest counts, room setup, audiovisual needs, décor, and F&B requirements.

·       Create and distribute Banquet Event Orders (BEOs) and ensure all departments are aligned on execution.

Event Operations Management:

·       Oversee day-of event operations, ensuring seamless execution and client satisfaction.

·       Supervise event setup and breakdown; troubleshoot issues in real-time.

·       Coordinate with banquet staff to ensure high service standards and timely delivery.

·       Monitor event budgets and ensure accurate billing.

Administrative & Reporting:

·       Maintain accurate records of sales activities, client interactions, and revenue reports.

·       Use property management and event software systems (e.g., Delphi, Tripleseat, Prissm)

·       Conduct post-event evaluations to gather client feedback and drive continuous improvement.

COMPETENCIES:

·       Leadership

§  Collaborates effectively

§  Develops and Manages Talent

§  Communicates with Impact

·       Expertise & Judgement

§  Demonstrates Brand Knowledge

§  Applies Judgement

§  Takes Calculated Risks

·       Strategy & Innovation

§  Thinks Strategically

§  Inspires Creativity

§  Plans and Organizes

·       Execution

§  Demonstrates Hospitality Excellence

§  Delivers Results

§  Measures Outcomes

·       Credibility

§  Acts with Integrity

§  Displays Professionalism

§  Models Agility