Now Hiring - Catering Sales Manager - Bunker Hills Event Center in Coon Rapids, MN

$500 Hiring Bonus!
The Catering Sales Manager works with assigned clients from initial inquiry through event execution, providing event coordination and hospitality. This position communicates policies, procedures, pricing, and contract specifications to clients for catered functions, relays event information to appropriate interdepartmental personnel, provides tours to prospective clients, and works with the Director of Catering Sales in forecasting and special projects. The ideal person in this position also demonstrates superior hospitality through communication and follow-up with staff, clients, and guests and achieves financial, operational, and business goals. Other responsibilities include employee recruitment, team training, scheduling, discipline, positive reinforcement, and evaluation of performance of all service staff within the catering department.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Maintains an in-depth knowledge of facilities, menus, vendors, and operations as they pertain to catering and sales to keep the venue the best in class and highly competitive to drive volume and market position.
Follows up on assigned inquiries concerning catered functions, consistently communicating policies, procedures, pricing, and contract specifications to clients for catered functions.
Plans and coordinates event details such as space requirements, time schedule, food service, and event design with clients and with facility department heads.
Serves as event coordinator and/or convention advisor during events to minimize confusion and resolve problems, such as space adjustments and additional equipment needed.
Continuously provides clients with up-to-date estimates on contracted food, beverage, and services recommending best possible choices within their budget to ensure a first-class catering event and to encourage repeat business.
Accurately reviews event information at interdepartmental meetings.
Arranges and oversees client tastings to ensure culinary and operational information and discussed are accurately gathered and disseminated to the appropriate personnel.
Solicits new business through written communications, telemarketing, tradeshows, and entertaining.
Utilizes creative selling techniques with new and existing clients.
Demonstrates initiative and follow through to meet and surpass expectations.
Works additional hours when necessary due to large volumes of business, such as late or special distribution, assisting with staff check-in, floor coverage, and additional responsibilities as needed.
Manages the daily work of onsite and offsite catering service staff.
Oversees the servicing of booked business to ensure client satisfaction, informing departments on event status and following established guidelines and time frames for servicing.
Manages the cleanliness, maintenance, and security of equipment, storerooms, and catering outlets.
Ensures rooms are set to specification and all food & beverage items ordered are displayed to standard.
Monitors payroll and controls labor costs through the management of staffing guides and making appropriate adjustments to maintain guest service levels.
Conducts event meetings to verify equipment needed, timing and presentation standards are fulfilled, functions are set correctly, and guest requests are met.
Manages the linen order process and ensures adequate pars are maintained based on expected business volumes and distributed event orders.
Coordinates the rental and transportation of vans and trucks for off-site events.
Recommends equipment and product orders based on expected business volumes and distributed event orders.
Documents event details at the completion of each event for use in planning and executing future events.
Conducts regular pre-shift meetings to set the tone for the shift, establish excellent communication and share best practices within the department.
Conducts regular inspections of the venue to ensure areas are set to specification and all food and beverage items ordered are displayed properly.
Reviews and ensures appropriate staffing levels in line with payroll, budget, events, and guest needs.
Ensures implementation and adherence to cash handling and alcohol service policies through training and support and maintains liquor cost control through enforcement and accountability.
Assists in maintaining the POS database and accuracy of information, ensuring items and pricing are updated regularly and changes communicated with the staff.
Maintains strong relationships with local officials and enforcement agencies and ensures compliance with all local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, personnel, and safety.
Investigates, resolves, and responds to guests needs and comments as necessary or appropriate to achieve high guest satisfaction and peak staff performance.
Conducts inventories on a weekly and/or monthly basis as needed for cost controls, accurate financial reports, and to ensure adequate supplies are available for business requirements.
Participates in all marketing and promotional efforts to build the business.
Completes administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, supplies and equipment orders, work orders, memorandums, etc.
Recruits, hires, and onboards high performing individuals to Morrissey Hospitality standards.
Coordinates, trains, and monitors the performance of staff through training programs, frequent feedback, regular performance reviews, and exceptional communication skills.
Is knowledgeable in all contracts, agreements and leases with vendors and its business partners.
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.
Manages recycling efforts and sustainability policies and programs (when applicable).
Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for equipment and facility assets.
Completes all other duties as assigned.
MINIMUM REQUIREMENTS
Three (3) years of related catering sales or coordinating experience and/or training.
Exceptional verbal, written, and interpersonal communication skills.
Working knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
Ability to build and maintain effective working relationships with clients, guests, management, owners, vendors, and staff.
Sound judgment, tact, and ability to make independent decisions regarding planning, organizing, and problem solving.
Professional management in handling extensive amounts of information, integrity, and strong work ethics.
Ability to manage multiple projects, meet and work effectively under time and resource constraints and be highly self-motivated.
Strong leadership and organizational skills and diligent attention to details.
While performing the duties of this job, the employee is regularly required to sit, talk, or hear, use hands to touch and feel objects, tools, or controls, and reach with hands and arms. The employee is frequently required to stand and walk, sometimes for long periods. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and ability to adjust focus.
PREFERRED SKILLS & QUALIFICATIONS
Bachelors degree in hospitality or business management is preferred.
Food Protection Manager Certification.
Alcohol Service Certification.
Competency in catering sales software, Micros, and Microsoft Office preferred.
A persuasive, teaching style of communication, able to stimulate and motivate others while being aware of and responsive to their needs and concerns.
Excellent organizational skills, strong ethics, and honest behavior, ability to follow guidelines, structure, and established policies.
Bilingual
MOR!