Social Catering Sales Manager

About the Job

We are seeking an enthusiastic and results-driven Social Catering Sales Manager to grow event and catering sales across The Seagate Hotel, Gold and Beach Club. This role is ideal for a hospitality professional with strong sales skills, creative event vision, and a passion for delivering exceptional guest experiences. The Social Catering Sales Manager will be responsible for setting and achieving sales goals, developing marketing strategies, and managing catering operations to ensure flawless execution.

This position plays a key role in enhancing customer satisfaction, building strong relationships with members, guests, and staff, and creating a dynamic, appealing calendar of events. What You Do: Revenue Growth: Drive daily operations of the Catering Department to achieve high levels of customer satisfaction and service quality and foster strong relationships with staff and members.

Goal Setting: Establish event and sales goals for the department, develop strategies to meet these goals through relationship building, networking, advertising, and marketing. Event Planning: Collaborate with department heads to create a diverse and engaging calendar of events for membership and manage referral relationships and grassroots sales.

Forecasting & Budgeting: Skilled in monthly forecasting and the annual budget process and submit reports to the Director of Sales & Marketing and other designated personnel. Marketing: Develop and execute effective marketing plans to generate catering events and revenue. Market Analysis: Identify industry trends, research competitors’ offerings, and use insights to develop and refine business plans.

Opportunity Evaluation: Assess each event and catering business opportunity to maximize relationship-building and revenue while exceeding customer expectations. Inquiry Management: Handle all inquiries promptly (within 24 hours) and manage client interactions to ensure satisfaction. Event Management: Work with The Seagate Hotel, Golf and Beach Club to manage conventions, meetings, and incentives, ensuring client satisfaction and profitability.

Contract Review: Review contracted services to ensure they contribute to profitability. Innovative Planning: Develop and implement creative event setups, menus, and functions in collaboration with the Director of Culinary. Coordination: Conduct weekly Food and Beverage meetings, review BEO information with the Director of Culinary, F&B Director, and Director of Banquets and Events.

Execution Oversight: Work closely with the banquet department on operations and event execution, provide direction, and evaluate alternatives as needed. Documentation: Complete all pre-event documentation for processing and distribution to relevant departments. Guest Retention: Maintain a record of long-term clients and consistently book repeat business.

Industry Engagement: Participate in industry organizations (e.g., NACE, MPI), trade shows, and community activities to stay informed and create booking opportunities. Technical Coordination: Work with the IT department to secure and manage Audio/Visual equipment for events and operate it as a profit center. Vendor Relations: Collaborate with outside vendors to ensure client satisfaction and build strong relationships with equipment distributors, food purveyors, and special events companies.

Staff Scheduling: Prepare work and annual leave schedules within budget and industry guidelines. Client Tours: Conduct club tours and entertain potential clients following company policies. Correspondence Monitoring: Ensure all correspondence adheres to club and corporate policies and procedures. Guest Relations: Address and resolve guest complaints to ensure satisfaction.

Reporting: Provide necessary information for the Director of Sales' monthly report to owners. What You Bring to the Table: Two or more years of experience in hospitality catering or events, preferably in high-volume country club catering. Knowledge of sales techniques with strong closing and negotiating skills. Comfortable with site inspections and client presentations.

Strong planning, organizing, and creative event presentation skills. Excellent leadership, communication, and team management abilities. Proficiency in Microsoft Office, CI/TY, Excel, and Light. Speed. Associate degree or higher in Hotel and Restaurant Management or a related field preferred, or equivalent relevant experience.

Ability to stand, walk, speak, and listen for extended periods. Capability to move and/or lift up to 50 lbs. Flexibility to work long hours, including weekends, nights, and holidays as needed.