Chesapeake Hospitality is a dynamic company that offers a wide array of opportunities for personal growth and advancement. We have an established reputation of valuing our fellow associates and fostering an inclusive and supportive workplace.

Our philosophy and values are based on creating a results-oriented workplace culture that is diverse, family-oriented and supportive. Chesapeake Hospitality team members have tremendous opportunities for cross-property/brand training, transfers and career advancement.

Chesapeake Hospitality is proud to offer a comprehensive program of benefits designed to serve the diverse needs of our unique workforce. We are committed to continually enhancing and expanding our offerings.

Thank you for your interest in becoming part of the growing, award-winning Chesapeake Hospitality team.

POSITION TITLE: Catering / Sales Manager

DEPARTMENT: Catering

REPORTS TO: Director of Food & Beverage

FLSA DESIGNATION: Exempt

STATEMENT of GENERAL PURPOSE:

The Director of Catering solicits, books, plans and coordinates successful meetings/functions resulting in the highest level of guest satisfaction, all the while maximizing the banquet space to meet/exceed sales goals.

ESSENTIAL FUNCTIONS:

1. Solicit, negotiate and book new and repeat business using strategic and deliberate efforts (i.e. -outside sales calls, networking, mailings, etc) while maximizing banquet space to meet/exceed revenue goals.
2. Meet and greet clients, conduct property tours and promote facility. Respond professionally to telephone leads, e-mail leads and walk-in guests.
3. Plan, up sell, and detail the meeting/function with the client by gathering specific expectations including but not limited to: space requirements, times, equipment, menus, themes, special requests, etc. Enter and maintain information in Delphi. Prepare all of the contracts and necessary paperwork and disperse the appropriate information to all departments involved.
4. Resolve/troubleshoot any issues, complaints and/or problems that may arise regarding product quality, delivery and guest satisfaction before, during and after the meeting/function.
5. Write/Proof/Revise all banquet menus, memos, banquet event orders, contracts, etc.
6. Pre-check function rooms and meets and greets clients at the onset of all booked events.
7. Prepare required status reports and participate in daily and weekly hotel meetings to keep management team abreast of catering sales activities.
8. Maintain up-to-date knowledge of hotel products, policies and procedures (including requirements from MHI). Know the competition's product and capitalize on their strengths and weaknesses to continuously maximize revenue and meet/exceed budget goals.
9. Tour and inspect banquet and meeting space on a daily basis—report repairs, cleanliness and miscellaneous issues as necessary.

SUPPORTIVE FUNCTIONS:

1. Perform special projects and other responsibilities as assigned. Participate in special management and employee committees as required.
2. Participate in community and professional organizations to maintain high visibility and promote catering sales.

KNOWLEDGE and SKILL:

EDUCATION

Any combination of education, training or experience that provides the required knowledge, skill

and ability. Some post secondary education preferred.

EXPERIENCE

Two years full time employment in a related position. Previous catering operations/sales and some supervisory experience required.

SPECIFIC SKILLS

f A thorough knowledge of the proper preparation and presentation of food and beverage

products and basic social/ceremonial function etiquette.

f The ability to read, write and speak English to comprehend and communicate essential and supportive job functions.

f The ability to effectively communicate with internal and external customers by displaying the highest levels of service and employing patience, diplomacy and tact to defuse negative situations.

f The ability to operate a computer using Microsoft Word, Excel and Delphi operating systems.

PHYSICAL REQUIREMENTS

Lifting/Pushing/Pulling/Carrying

Tables, Chairs, Boxes, Miscellaneous items, etc

z Critical z Moderate i Minimal z Not Required

Bending/Kneeling

Taping down cords, skirting tables, picking up items on floor, etc.

z Critical z Moderate i Minimal z Not Required

Continuous Standing

Observing functions, site inspections, tours, etc.

z Critical i Moderate z Minimal z Not Required

Climbing

Stairs only--no ladders/equipments, etc (hotel is elevator accessible)

z Critical z Moderate i Minimal z Not Required

Driving

Sales calls, off-site events, meetings, etc.

z Critical z Moderate i Minimal z Not Required

Hearing

Verbal interaction with clients, internal and external guests,etc.

i Critical z Moderate z Minimal z Not Required

Vision

Viewing computer screen, room set-ups, etc.

i Critical z Moderate z Minimal z Not Required

Speech

Verbal interaction with clients, internal and external guests etc.

i Critical z Moderate z Minimal z Not Required

Literacy

Read/Write contracts, menus, memos, etc.

i Critical z Moderate z Minimal z Not Required

Unusual Work Environment

90% indoors, 10% outdoors for tours and functions on yacht, pool deck, etc.

z Critical z Moderate i Minimal z Not Required

Use of Chemical Agents

z Critical z Moderate z Minimal i Not Required

Use of Protective Clothing

z Critical z Moderate z Minimal i Not Required

Equipment Operation

Computer, Telephone, facsimile, calculator, copier, Internet, etc.

i Critical z Moderate z Minimal z Not Required

Other Considerations

Personal dress code appearance and hospitable attitude

i Critical z Moderate z Minimal z Not Required