Job Description

JOB TITLE: Restaurant & Catering Sales Manager


JOB SUMMARY

The Restaurant & Catering Sales Manager is responsible for soliciting and responding to clients, potential clients, and organizations to rent meeting space, and purchase food and beverage from the hotel. The incumbent will book and finalize all banquet and meeting functions. This role is also responsible for effectively managing and overseeing all aspects of the front of house Restaurant Operations including guest relations, sales, product quality, team building, staff development, and social media management for the restaurant, for the interest and benefit of key stakeholders. Ensure 100% guest satisfaction through appropriate guest service practices; operate Restaurant at or above established standards; achieve budgeted revenues and maintain expenses. Reports to the General Manager and Director of Sales.


CATERING SALES MAJOR DUTIES AND RESPONSIBILITIES

Proactively solicits and qualifies new and existing business through sales calls, trade shows, promotions, inquiries, and telephone contacts to achieve revenue goals. Manages customer relationships, including proposals, contracts, inquiries, and coordinating all event arrangements from setup to execution. Develops new client partnerships and nurtures existing relationships (evening/weekend flexibility as required). Communicates all pertinent event details to clients, employees, and departments to ensure accuracy, timely execution, and a balance between customer satisfaction and hotel profitability. Conducts site inspections as required. Ensures seamless event execution by following procedures, collaborating with staff, updating event management software, and distributing Banquet Event Orders (BEOs) and related information. Provides direction and supervision of meeting and catering logistics to staff and other departments. Attends in-house meetings and fosters effective employee relations through regular Front of House team meetings. Performs administrative duties, including organizing files, distributing documents, and managing correspondence. Resolves client concerns regarding pricing, menu details, facilities, or seating, and collaborates with clients, staff, Chef, and General Manager to address operational challenges. Communicates and ensures completion of special client requests. Maintains thorough knowledge of all meeting and function spaces. Ensures billing accuracy by reviewing charges with clients prior to finalization. Follows up with guests post-event to ensure satisfaction and send thank-you correspondence. Responds promptly to and resolves guest complaints. Oversees restaurant operations, including preparation and execution of annual objectives. Manages recruitment, hiring, training, development, and evaluation of all Restaurant staff in collaboration with GM and HR, while supervising and mentoring the team. Implements corporate and in-house Food & Beverage promotions and ensures controls, service standards, menu design, and POS programming are followed. Assists with banquets, budgeting, forecasting, month-end procedures, inventories, costing, and analysis. Develops and executes social media content strategies for the restaurant, including managing posts, promotions, and engagement to enhance the restaurant's brand and attract guests. Maintains superior cleanliness of the restaurant and ensures compliance with Occupational Health & Safety policies, promptly reporting unsafe conditions. Maintains a professional appearance and uniform, including name badge, while ensuring all Front of House staff adhere to appearance standards. Performs other duties as assigned by the General Manager.

Minimum Qualifications and Skills

Post-secondary education or diploma in Hotel/Hospitality Management, Event Planning, or a related field is preferred. Minimum 2 years of Food & Beverage supervisory experience in a hotel or high-volume restaurant. At least 2 years of catering, sales, and/or event planning experience in a hotel environment. Strong understanding of food, menu creation, and restaurant operations. Excellent customer service, communication, and interpersonal skills. Proven negotiation and closing skills. Self-motivated, detail-oriented, and highly organized with strong problem-solving abilities. Ability to lead by example and foster effective team performance.

Mental Effort

Listening and mental attentiveness in dealing with customer queries, and manager's requirements. Mental effort required in multi-tasking and handling interruptions that require refocusing. Mental and visual concentration during computer work daily.


Mental Effort

Mental effort required in multi-tasking and handling interruptions that require refocusing. Listening and mental attentiveness in dealing with customer queries, and Manager's requirements. Mental and visual concentration during computer work daily.

Physical Effort

Some moderate lifting required. Sitting and standing for long periods of time. Walking for long periods of time. Computer work

Working Conditions

Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions. Constantly handling of queries and calls from guests, potential guests, and other departments. Must be available to work flexible hours.

Type of Supervision Required

Reports to the General Manager and works under minimal to no supervision. The individual has complete responsibility to take whatever action is deemed advisable or necessary, subject only to policies and general rules laid down. Will consult with immediate supervisor.