Catering Manager

The Catering Manager responsibility is to establish a strong tie with our customers and work very closely with the customer in setting up their banquet/catering functions with them.

Continually update and detail already definite bookings and existing accounts within allotted time period (3 weeks) for distribution to all appropriate departments.

In a timely manner (24 hour period), address all inquiries and handle accordingly. Negotiate and capture all feasible inquiry business. Make accurate and solid decisions on which inquires to book and which to turn down. Effectively and in the best interest of the hotel, negotiate special menus and/or meeting room rental charges.

Professionally greet and handle all "walk-in" business.

Secure rooming lists, direct bill applications, tax exempt forms, VIP names, VIP amenities and complimentary rooms in a timely manner for all incoming groups.

Effectively complete all pre-convention documents for processing and distribution to all appropriate departments.

Upsell specialty menus for parties, special events and theme breaks.

Meet daily with Chef and/or Food and Beverage Director to secure specialty menus, pricing, odd requests and dietary restrictions.

Conduct weekly Food and Beverage meeting and review all BEO information with Chef, F&B Director, Assistant F&B Director, Banquet Manager/Captain, Set up staff, Bar Manager, General Manager and Director of Sales and Marketing.

Conduct site inspections in an efficient and professional manner.

In a timely manner, follow-up on any and all leads from either Sales Managers or Director of Sales and Marketing.

Efficiently adjust any bill discrepancies as deemed necessary.

Make ten (10) telemarketing calls weekly for new catering business and/or solicitation of existing accounts for repeat business. In addition and through the telemarketing calls made, pursue "lost business" to secure for property.

Make outside calls to detail or close business when necessary. This will provide a "personal touch" with new clients and make existing clients feel more valuable.

Initiate and conduct all pre-convention meetings for groups of appropriate size or importance.

Meet whenever necessary or requested, with clients to solidify details of upcoming meetings.

Continually and with the highest degree of ongoing interest monitor in-house groups. Maintain at least two times daily contact and "trouble shoot" if necessary to ensure client satisfaction.

Educate Meeting Planners on hotel procedures (re: meal guarantees, set-ups, check-in/check-out procedures, rooming lists needs, etc.).

Efficiently organize and execute hotel and/or corporate related functions to a successful conclusion.

Cultivate and maintain an ongoing rapport with equipment distributors, exposition companies, food purveyors and special events companies.

Continually strive to facilitate effective communication lines with all departments for the good of the hotel and the good of the groups meeting here.

Make changes and revisions with client up until and including the day of arrival/change BEO book to reflect these changes with efficiency.

Contribute and work as a "team" player in all facets of this position.

Perform other services and duties as requested by the Director of Sales/Marketing and/or the General Manager.