Now Hiring - Washington Duke Inn & Golf Club - Travel Catering Sales Manager in Durham, NC

Responsibilities: Responsible for the Catering Sales as assigned by the Director of Catering. Coordinates and oversees assigned internal and external catering events. Interacts daily with Customers by initiating contact, planning and following up with contracts, create new business and generate new sales. Understand menu development and presentation. Ensure successful operations of Catering functions including food cost control and preparation, room decoration and set-up, procuring of rental; clean up of all events, required staffing and accurate billing.

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  Duties:
• Reports to work dressed in proper attire and on time as outlined in the employee handbook.
• Sells catering events to groups who wish to utilize our space, but have no need for overnight sleeping rooms.
• Review each lead as it is assigned, to ensure complete and accurate information.
• Personally meet with event planner/Client during site inspection/pre-planning visit, if and when appropriate.
• Creatively meet group’s needs and set post event meetings with client.
• Confirm with event planner the following specifics: Confirm function space, VIP amenities, vendor requirements and negotiate event space rental and overall event pricing.
• Consistent and excellent follow-through while group is in-house.
• Arrange a post event meeting with the client (as needed) and/or reinforce completion of the post conference evaluation form. Finalize communication to event planner with letter of thanks.
• Set up billing and collection of revenues from catering client through catering assistant and accounts receivable.
• Communicate with Front Desk, Reservations, Banquets, Banquet kitchen, housekeeping, Restaurant and Accounting of event’s needs.
• Process event contracts, BEO’s/letters/emails as necessary.
• Protect the assets of the property. Report required repairs for front and back of house to maintenance/engineering.. Participate in hotel recycling program.
• Other duties as assigned by Director of Catering.

This Job Description is an overview of daily responsibilities you are required to perform. Management has the right to add or delete responsibilities as they occur.

NOTE: This hotel operates seven days a week, twenty four hours a day. I am aware that at times it will be necessary to move me from my accustomed shift if business demands. I also understand that business determines the amount of hours I work. Management retains the discretion to add or change the duties of this position at any time.

To do this kind of work, you must be able to: Demonstrate excellent communication skills and the ability to work effectively with people as a Catering Manager. Must have proven ability to effectively manage details and take initiative in meeting department goals.

Physical Demands: Lift 20 pounds maximum with frequent bending, lifting and/or carrying of objects weighing up to 10 pounds. Required walking or standing to a significant degree.

Math Skills: Requires mathematical development sufficient to be able to: Apply fractions, percentages, ration and proportion.

Language Skills: Must have developed English language skills to the point to be able to:
Communicate effectively (both written and orally) with other employees, guests or vendors as needed.

Relationships to Data, People and Things:

Data: Coordination: Determination of time, place and sequence of operations or actions to be
taken on the basis of analysis of data, as well as executing determination and/or reporting on events.
People: Supervising: Determining or interpreting work procedures for a group of workers, assigning specific duties to them while maintaining harmonious relations among them and promoting efficiency. A variety of responsibilities are involved in this function.
Things: Handling: Using body members, hand tools, and/or special devices to work, move or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.

Specific Vocational Preparation: An occupationally significant combination of: vocational education, apprentice training, on the job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs.

To do this job you must have the following licenses or certifications before being hired: High School Diploma or equivalent required. Related degree or certificate preferred.

To do this job you must have the following amount of total education and/or experience:
Minimum 3-4 years experience in Catering Sales/Service, Banquet Service Management and/or culinary training/production in a mid-sized deluxe property.