Director of Catering Sales
3 weeks ago
They offer a competitive salary package, ensuring your skills and contributions are duly recognized. Ranging from $80,000 to $100,000 as a base salary. package. Bonus or additional Incentives:
Additional commission incentives above and beyond the base salary. Vacation and Leave:
Enjoy a generous vacation policy, allowing you the flexibility to maintain a healthy work-life balance.
Job Description Position Summary: This role entails overseeing the Event Sales (& Catering) Department and leading and managing the daily sales efforts of the Event Sales team. The candidate will function as a business partner with all departments impacted by the Event Sales and Catering Department. Responsibilities Sales Responsibilities: Attain all sales and catering goals, both personal and team-oriented, as agreed for the year, aiming to meet or exceed company goals and budgets. Consistently practice professional account qualification, including assessing budget needs, date flexibility, space requirements, and competitive information. Supervise contract negotiations with clients/group organizers, adhering to company policy, and prepare all contracting documents. Collaborate with the team on negotiating strategies to maximize sales. Identify business trends, new market segments, and marketing opportunities through market intelligence to enhance overall performance. Develop, implement, and monitor sales processes to ensure competitiveness in all banquet and catering aspects. Work with the company Director of Sales and Catering and the Marketing team to develop promotional materials aimed at increasing catering revenue. Foster strong client relationships/partnerships to ensure client satisfaction. Recommend new sales, service, menu, and pricing strategies to adapt to changing business environments and lead and manage the execution of these strategies with relevant personnel. Lead the quoting, sale, contract, and coordination of VIP events and handle ongoing client inquiries as needed. Catering Responsibilities: Collaborate with the Executive Chef on pricing sales menu packages, customizing event menus and budgets, scheduling, and executing client tastings. Work with the Banquet Manager on event expectations regarding execution, staffing levels, and client/guest experience. Personally coordinate a minimum of one event onsite per month. Leadership Responsibilities: Conduct regular meetings (bi-weekly/monthly depending on the season) to monitor team progress, review upcoming events, Banquet Event Orders (BEO), and inform all necessary departments of any updates or changes. Serve as a sounding board for all team members regarding client/event concerns. Guide staff in career focus and growth, encouraging individual initiatives in their areas of interest. Conduct regular 6-month and annual staff reviews. Assign event files to coordinators 3-4 months prior to event dates, maintaining a balanced schedule between team members. Prepare monthly staff schedules, including in-office days, sales site visit days, event assignments, and tracking all vacation, lieu, and sick days. Reporting Responsibilities: Develop and administer relevant financial and sales activity reports, analyzing and forecasting monthly revenue trends, tracking lost and turned down business, and making decisive alterations to the sales direction as needed. Provide a monthly snapshot of Definite Event Reports every Monday to culinary and operational teams. Submit weekly Sales and Activity Reports. Perform other job-related duties and special projects as assigned.
Out-of-Country Applicants:
We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Toronto, Canada. Thank you for your understanding.
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