Role Overview

Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales by proactive sales calls, maximizing space potential and maximizing food and beverage minimums.
Consistently pursues up-selling opportunities to maximize revenue potential.
Achieves business revenue goals by developing, building and maintaining excellent client relationships through community involvement, local visitors’ bureau, bridal organizations, charity events and cultivating client database.
Uses expertise to advise and implement changes to catering operations based on sales and client comments.
Responsible for management of catering expenses to maximize hotel profitability.
Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs.
Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.
Assists with the preparation and management of the department budget.
Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.
Responsible for interviewing, hiring, coaching, discipline and development of all catering sales employees.
Accountable for client satisfaction by ensuring catering service standards are met and clients’ needs are responded to in a timely manner.
Ensures effective communication of client needs from catering to appropriate operational departments.
Resolves clients’ complaints and concerns in courteous and friendly manner, focuses on service recovery when applicable.
Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data.
Responsible for ongoing training of all catering employees and ensuring training records are maintained.
Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.

Requirements

Education: High school diploma or GED required. College degree or equivalent experience preferred
Membership in catering and event organizations such as NACE and/or MPI is desired.
Experience/Knowledge/Skills/Abilities: 3+ three years of progressive catering sales experience required with a minimum of 1 year managing direct reports preferred.
Delphi experience
A proven track record of success in a hotel or a related service industry
Heavy emphasis in sales with knowledge of food and beverage operations.
Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
Must be able to manage multiple priorities in a fast-paced environment.
Physical Requirements: Ability to lift, push, and pull up to 20 pounds on an occasional basis.

Tech Stack

Delphi

Benefits

Health Insurance
Dental & Vision Insurance
Short & Long Term Disability
Vacation Policy
Eligible for Incentive
401(k) Retirement Program
Paid Life Insurance
Tuition Reimbursement
Annual Performance Appraisals and Wage Increase Opportunities
Annual Team Member Engagement Survey
Discounted Room Rates for Team Members, Family and Friends
Complimentary Room Stays
Weekly Payroll

B. F. Saul Company Hospitality Group

Open Positions (1)

Management

Area Director of Catering