Catering Sales Manager

Catering Sales Manager Status Hourly, Non-Exempt Reports to Director of Catering At the Intercontinental St. Paul Riverfront, you’ll be part of a team that sets the standard for hospitality. Our riverfront location in vibrant downtown St. Paul creates an inspiring backdrop for delivering exceptional guest experiences – from the quick night away to business travelers, to unforgettable events and everything in between.

Our team is Guest Obsessed! We’re committed to fostering a culture of collaboration, recognition, and professional growth, where your passion and dedication are celebrated. Join us and help share unforgettable moments while building a career you are proud of. GENERAL PURPOSE Our Catering Sales Manager solicits, captures, plans and coordinates meetings, social and catering functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals, while primarily focusing on weddings and social events.

ESSENTIAL DUTIES/RESPONSIBILITIES Solicit, negotiate, and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals. Develop and execute a territorial marketing strategy to maximize revenue opportunities and consistently achieve or exceed established sales goals.

Plan, upsell, and detail the meeting/function with the client including space requirements, times, equipment, menus, themes/decorations, etc. Complete the contracts, prepare the appropriate paperwork, include the banquet event orders, coordinate with the appropriate areas in the hotel, resolve any issues, complaints and problems to ensure a quality product delivery and customer satisfaction.

Prepare status and period end reports. Assisting with detailing groups based on business volume and departmental needs. Maintain up-to-date knowledge of corporate and hotel procedures, products and competition, including their strengths and weaknesses, to continually improve sales strategies and achieve goals. Professional and positive communication to both guests and fellow employees.

Participate in communication and professional organizations to maintain high visibility and promote sales. Hours: 40 to 42.5 hours per week OTHER DUTIES/RESPONSIBILITIES Perform special projects and other responsibilities as assigned. SUPERVISORY DUTIES

• None JOB QUALIFICATIONS Minimum of 1-2 years of experience in catering sales, event sales, wedding sales or hospitality sales. Knowledge Requires thorough knowledge of the practices and procedures of the catering, food and beverage, menu development and pricing. Requires knowledge of the hotel's policies and procedures and the ability to determine course of action based on these guidelines. Skills Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations. Must possess communication skills in terms of the ability to negotiate, convince, sell, and influence professionals and/or hotel guests. Ability to drive to outside sales calls. Abilities Lifting, pushing, pulling, carrying - tables, chairs, boxes (50 lb. maximum) occasionally. Bending/kneeling - taping down cords, skirting tables, picking up floor after function, occasionally. Mobility - ability to service clients on a moment’s notice, variable distances. Continuous standing - function observation, client site inspections (one hour minimum to four hours maximum). Climbing - up to 55 steps, 3-5% of 10 hours. Driving - distance varies for sales calls (approximately 20%). Material/Equipment Used Computer; Printer, Copier Environment Inside 95% of time (unless out on sales calls) Benefits Benefits including Medical, Dental, Disability and vision insurance; 401(k) including 401(k) match; Paid Time Off (both paid sick time and vacation); Employee Discount; Flexible schedule, may include weekends; Position qualifies for the Quarterly Bonus program