Senior Area Catering Sales Manager

Join Hotel Zelos, Hotel Zetta and Hotel Zeppelin as our Senior Area Catering Sales Manager! As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!

Solicit, contract, and coordinate events with 9 rooms on peak or less and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.

• →Solicit, negotiate, and book new and repeat business through outside sales calls, telemarketing, mailings, networking, and other sales efforts while maximizing banquet space utilization to meet or exceed revenue goals.
• →Partner with the ADOSM to develop and execute territorial marketing and solicitation strategies, promotional activities, and initiatives designed to increase local catering business, attract new clients, and maximize hotel revenue.
• →Prospect for new catering opportunities, pursue client leads, assess potential business opportunities, and achieve individual monthly solicitation and sales targets.
• →Service group contracts and manage all aspects of catering and event details, including Banquet Event Orders (BEOs), meeting space requirements, schedules, equipment, menus, themes, and decorations. Identify opportunities to upsell and maximize event revenue while balancing client needs with organizational objectives.
• →Prepare contracts and required event documentation, coordinate with appropriate hotel departments, and proactively resolve challenges to ensure successful event execution, quality product delivery, and customer satisfaction.
• →Manage timely and comprehensive responses to sales leads and inquiries while promptly communicating and maintaining positive relationships with internal and external customers through phone, email, written correspondence, and in-person interactions.
• →Contribute to the development and management of the catering sales revenue budget, including providing weekly forecasting information and identifying opportunities to achieve or exceed revenue goals.
• →Maintain current knowledge of corporate and hotel policies, procedures, products, services, and market competition, including competitor strengths and weaknesses, to continually enhance sales strategies and business development efforts.
• →Utilize Delphi daily to accurately capture, maintain, and manage customer information, sales activities, and business opportunities.
• →Attend regular Morning, Daily BEO, and Departmental Meetings as a representative of Catering and Convention Services.
• →Demonstrate professional, positive, trustworthy, and ethical behavior in all interactions and business dealings while consistently supporting the principles and philosophies of Sage Hospitality.
• →Contribute positively to team objectives by fostering an inclusive and collaborative work environment, recognizing team accomplishments, promoting productive conflict resolution, and maintaining strong working relationships.
• →Effectively utilize technology and communication tools to collaborate, share information, and influence positive outcomes throughout the organization.
• →Maintain consistent attendance and perform all other duties as assigned, requested, or deemed necessary by management.

More than two years of post -high school education 

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). 

• Requires thorough knowledge of the practices and procedures of catering, food and beverage, menu development and pricing.  

• Requires knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines.  

• Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.  

• Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals and/or hotel guests.  

• Ability to drive to outside sales calls.  

• Excellent comprehension and literacy required to develop marketing plan, create menus and programs, etc. 

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Excellent hearing required for verbal interaction with guests and associates.  

• Excellent vision required for viewing set-ups.  

• Excellent speech communication skills required for verbal interaction with guests and associates. 

• Lifting, pushing, pulling, carrying - tables, chairs, boxes (50 lb. maximum) occasionally. 

• Bending/kneeling - taping down cords, skirting tables, picking up floor after function, occasionally. 

• Mobility - ability to service clients on a moments notice, variable distances. Continuous standing - function observation, client site inspections (one hour minimum to four hours maximum). Climbing - up to 55 steps, 3-5% of 10 hours.  

• Driving - distance varies for sales calls (approximately 20%). 

Work inside 70% of 10 hour day; outside 30% of 10 hour day.