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Catering and Conference Services Manager
2 months ago
The Catering and Conference Services Manager will play a vital role in supporting the hotel's strategic plan by providing exceptional customer service and selling services and products that maximize hotel revenues.
Key Responsibilities- Catering Administration: Complete all catering-related administration accurately and with attention to detail.
- Meeting and Event Enquiries: Respond to all meeting and event enquiries within the same day received.
- Correspondence and Proposals: Draft correspondence, prepare proposals, and contracts to ensure seamless communication with clients.
- Catering Contracts: Monitor and complete catering contracts, including guarantees, amendments, rooming lists, cut-off dates, deposits, and final payments when required.
- Group Sales Contracts: Monitor and manage group sales contracts, including guarantees, amendments, rooming lists, cut-off dates, deposits, and final payments when required.
- Customer Relationship Management: Ensure timely processing and documentation of records for customer relationship management initiatives, including detailing and updating client files and sales activities, utilizing the company-assigned automation tool: Delphi.
- Event Setup: Ensure that function setup meets or exceeds client expectations by working closely with each group's meeting planner to determine their needs for meeting rooms, food and beverage, and AV equipment requirements.
- Client Welcome: Welcome clients during events to provide exceptional customer service.
- Revenue Maximization: Maximize revenue for the hotel through effective yielding of meeting space, ensuring that the best use of space is sold for each event and through effective up-selling.
- Prospecting and Re-booking: Participate in active prospecting and the re-booking of events to increase revenue.
- Event BEOs: Attend weekly meetings to review event BEOs to ensure client requirements are communicated accurately to Banquets and the Kitchen.
- Site Inspections and Client Appointments: Participate in site inspections, client appointments, and client events as needed to increase market share.
- Menu Development: Work with the Executive Chef to establish, design, and price menu options for clients.
- Education: Bachelor's Degree or Diploma in Hospitality preferred or equivalent combination of education and experience.
- Experience: 1-2 years of experience in Catering or Banquets.
- Skills: Self-motivated, driven team player with demonstrated organizational and interpersonal skills.
- Knowledge: Demonstrated ability to work in a fast-paced, multi-tasking, multi-functional team environment.
- Customer Service: Demonstrated superior customer service philosophy.
- Technical Skills: Excellent presentation and communication skills, intermediate level technical skills in MS Office, with working knowledge of Delphi a definite asset.
- Food and Beverage Knowledge: Knowledge of wine and food pairing as well as food costing.
- Regulatory Knowledge: Knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
- Reading and Interpretation: Ability to read and interpret documents such as catering contracts, brochures, price lists, policy manuals, etc.
- Prospecting and Qualifying: Ability to prospect and qualify clients.
- Selling Skills: Proficient in the selling of guest rooms, function space, and public outlets and be able to articulate clearly to clients.
- Operations Knowledge: Knowledge of food and beverages costs, labor, and hotel operations.
- Coast's Core Values: Exemplifies Coast's core values and enjoys working in a culture of accountability.
