Manager - Catering Sales

Description

Essential Functions

Sales And Solicitation

• Directly solicits regional, state, civic, government and corporate accounts.
• Prepares sales and bid presentations.
• Coordinates sales related/special event projects.
• Develops sales and marketing tools as needed.
• Develops advertising schedules.
• Prepares monthly sales reports.
• Conducts site inspections and attends trade shows and meetings.
• Handles contracts and BEOs directly related to the catering functions associated with sales bookings.
• Attends industry meetings (MPI; HSMAI; ASAE etc.), (some out-of-state), Chamber of Commerce functions and other business networking functions.
• Assists other Bally’s Shreveport departments in a cooperative and timely fashion.
• Travels approximately 5 days per month.

Convention Services Coordination

• Prepares group booking contracts for signature.
• Follows up on advance deposit and/or credit approval, room block cut off, rooming list and function guarantees.
• Coordinates with customers the convention program: blocks all required meeting and function space, and assists customers with menu selections.
• Coordinates audio / visual requirements.
• Prepares convention resume (for 75 plus groups only) prior to group arrival.
• Coordinates with banquet management staff to ensure that all functions are ready on time (30 minutes prior to starting time).
• Interacts daily with in-house group customers to ensure customer satisfaction. Takes immediate action to correct any problems mentioned by the customer.
• Prior to customer departure, coordinates with Accounting Department that all accounts to be billed are signed and properly authorized.
• Whenever possible, reviews post-event reports with customers.

Catering Sales Coordination

• Handles catering inquiries (F&B functions involving not more than 10 guestrooms).
• Monitors function space availability, taking into account weekend slot promotional events and entertainment events, as well as our weekend revenue maximizing guidelines (minimum $35.00 per cover) 200 covers.
• Assists customers with finalizing event program and menu selection at least 30 days prior to the event date.
• Issues catering contracts and ensures that our credit and cover guarantee policies are followed.
• Coordinates with banquet management staff to ensure timely and flawless execution of all catering events.
• Attends weekly catering coordination meeting to review the upcoming events for the following 10 days with banquet management staff.
• Manages payroll and labor costs.
• Maintains relevant records and oversees the maintenance of records as appropriate for the department.
  • Ensures compliance with relevant laws and regulations as well as company policies and procedures.
  • Maintains up to date knowledge of industry and competition.
  • Ensures effective communication within the department and company.
  • Holds subordinates accountable for established performance expectations.
  • Motivates and develops staff; provides advice and guidance as appropriate.
  • Interviews, selects, hire and retain superior employees.
  • Coaches and counsels subordinate employees.
  • Oversees and ensures the timely completion of employee evaluations.
  • Conducts training with subordinates, both formally and informally.
  • Issues disciplines and terminates employees as appropriate.
  • Rewards and recognizes superior performers.
  • Drives personal vehicle for business-related purposes.
  • Complies with and enforces compliance with the company’s recycling program standards.

    Additional Functions

    • Performs other duties as assigned.

    Requirements/Education

    • 3 – 5 years' experience management experience in a 3 – 4-star hotel required.
    • Prior experience in convention sales, catering sales or food and beverage management preferred.
    • High school diploma, GED or equivalent experience required; college preferred.
    • Must possess excellent computer skills, including “Breeze” system preferred.
    • Must be proficient with Microsoft Office software.
    • Must possess superior customer service and leadership skills.
    • Must possess superior written and oral communication skills.
    • Must be able to solve problems and deal with a variety of situations.
    • Must present an overall professional appearance.
    • Must be able to work weekends, holidays and nights as scheduled.
    • Must be able to successfully pass a background check.
    • Must possess valid driver’s license with an acceptable driving record.
    • Must be able to speak, read and write English

    The Above Description Denotes Some Of The Specific Characteristics Which Are Necessary To Perform The Principal Functions Of The Job And Are Not Intended To Be A Description Of All The Work Requirements That May Be Inherent In The Position.

    Bally’s Shreveport, Inc Is An Equal Opportunity Employer.

Qualifications

3 – 5 years' experience management experience in a 3 – 4-star hotel required. Prior experience in convention sales, catering sales or food and beverage management preferred. High school diploma, GED or equivalent experience required; college preferred.