Responsible for sales and operations of catering and private dining, focusing on direct selling and client relations.
Act as liaison between the restaurant, hotel, and clients, managing room blocks for social events.
Implement sales strategies, maintain account relationships, and develop marketing plans to meet revenue goals.
Prepare sales reports, collaborate on budgets, and update menus and packages to maximize revenue.
Maintain knowledge of property details, competitive set, and cross-sell with sister venues.
Attend market organizations, adhere to client communication standards, and supervise banquet execution as needed.
Requires at least 2 years hospitality experience, strong sales skills, creativity, organization, and effective communication.
Proficiency in Microsoft Office, industry awareness, and professionalism are essential.
Physical and mental demands include multitasking, detailed work, and handling various physical activities.