Regional Sales Manager

POSITION SUMMARY: Responsible for generating new and repeat banquet and catering sales; actively networking and promoting the brand within the community.

COMPETENCIES/PERSONAL CHARACTERISTICS:

Guest Service

· Actively build relationships with new and existing guests and consistently deliver above and beyond expectations

· Provide a personal touch to ensure guest satisfaction

· Coordinate with Staff to provide the best service possible

· Conduct post-event follow up in order to promote repeat business

Passion for the Brand

· Demonstrate pride and commitment to the brand and the product

· Show enthusiasm in all interactions inside and outside of the restaurant

· Model integrity in all business interactions

· Represent the brand in the community

Sales Building

· Actively network in order to build contacts

· Communicate in a persuasive, compelling yet service-oriented manner

· Follow up frequently to remain top of mind with the guests

Business Planning and Financial Responsibility

· Understand the impact of event planning on the restaurant’s overall profitability

· Proactively stay on top of the budget

Personal Effectiveness

· Organize and manage priorities to ensure timely follow through

· Show independent initiative

· Assume ownership for results

· Communicate openly with guests and team members

Decision Making and Problem Solving

· Pay close attention to detail

· Communicate effectively with all team players

· Solve problems quickly and effectively

· Investigate information and make sound decisions

· Keep the best interests of the guest and the restaurant in mind when making decisions

ESSENTIAL TASKS AND RESPONSIBILITIES:

1. Generate sales leads outside of the restaurant by using all forms of communication (Email, telephone, cold calls, mailings, attending events and conferences, etc.)

2. Create networks within the community (e.g. hotel concierges, Chamber of Commerce) in order to promote the brand and build sales.

3. Track all contacts through Caterease database to ensure frequent and ongoing interactions and follow up through phone calls, mailings, etc.

4. Provide compelling communication to potential guests about the brand, facility, and menu. Utilize ability to upsell when appropriate (bottled water, appetizers, cocktails, wines).

5. Follow up to answer questions, address concerns, and secure commitments through signed contracts and required deposits from prospective parties.

6. Meet with guests to show facilities, develop menus and offer other services such as audio/visual, entertainment etc.

7. Develop agreements, menus, and event orders through Caterease system.

Ensure that the guest has a signed contract in place for every event with clear

understanding of food and beverage minimums and cancellation policies.

8. Enter events in Open Table reservation system and review event schedule with host. Ensure that all details are updated as the event is confirmed for details.

9. Coordinate event menus with the Chef to ensure proper inventories and item availability. Ensure that all menu information is posted.

10. Coordinate room set up with managers and servers to ensure that specifications meet the guests’ expectations.

11. Meet and greet all parties upon arrival for the scheduled event to review arrangements and introduce them to the Manager on Duty and the lead server.

12. Oversee event execution through entrée service whenever possible to ensure proper timing and complete guest satisfaction.

13.Read server comments from event sheet and then conduct a post-event follow up (by phone and then email) to ensure a “Raving Fan” experience was delivered and to inquire about repeat bookings.

14. Coordinate all bookings with the General Manager to ensure maximum restaurant sales and profitability.

15. Create monthly calendars with all contracted and pending events and communicate upcoming needs to managers and chefs. Each Monday generate this report through Caterease and send to team indicating upcoming events for week.

16. Create sales/marketing plans and coordinate execution with management team.

17. Work with management to execute outside activities of local store marketing plan.

18. Track all banquet sales to compare to prior year and budget.
All reports will be generated through Caterease.

19. Forecast future sales and proactively seek new business in order to meet budget goals. Send through forecast each Wednesday morning.

20. Join organizations such as The Chamber of Commerce, Rotary Club, business organizations, etc., and attend meetings to promote the restaurant.

EDUCATION AND WORK EXPERIENCE:

· Prior sales, customer service and/or restaurant experience required

· Active involvement in trade organizations and/or networking outlets preferred

· Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook

Work Environment:

· Work is performed in a restaurant

· Must be able to work around changing of schedules, which includes being available to work throughout the day, nights, weekends, and holidays, as required