Dir Of Catering Sales

Director of Catering Sales

At Dolphin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Dolphin, together we can rise.

Job Summary

The Director of Catering Sales is responsible for planning and leading the catering sales. The Director of Catering Sales will be responsible for the financial targets of the catering budget, will engage in active selling strategies to solicit local, group, corporate and association business.

Key Responsibilities:

• Lead catering sales to achieve catering revenue goals by proactively targeting present and new accounts in the market and implementing effective catering sales strategies to grow hotel catering market share.
• Develop and present catering sales presentations to prospective customers.
• Solicit new accounts and review previous catering files to generate business.
• Negotiate, prepare catering contracts and enter information into the catering automated system

. • Interacts with customers to determine catering and meeting area needs and coordinate with the team accordingly.

• Respond to telephone and walk-in inquiries of potential customers.
• Create special menus and themes with coordination of Food & Beverage Director and Chef.
• Follow hotel meeting space booking guidelines.
• Prepare catering revenue and forecasting reports
• Follow Marriott’s customer service principles and brand standards.
• Works with Director Sales & Marketing to create and implement catering sales plan addressing revenue and market needs.
• Maintains high performance level by increasing catering revenue, controlling expenses and meeting business goals.
• Executes exemplary customer service to drive customer satisfaction and loyalty by assisting the customer and monitoring their satisfaction before and during their event/ program at the Stamford Marriott Hotel & Spa.
• Perform other duties, as assigned to meet business needs of the hotel.
• Responsible for achieving catering revenue goals, guest satisfaction, and financial goals

Collaboration

• Work closely with other hotel departments, such as kitchen team, F&B team and sales team, to ensure seamless service delivery.
• Coordinate logistics for catering events, including setup, staffing, and equipment needs with F&B department.

Managing Revenue Goals

• Reviews reports and financial statements to determine catering operations performance against budget.

Leading Operations and Department Teams

• Champions the brand’s service vision for product and service delivery and ensures alignment in catering events. Lead the catering operation on Marriott brand standards to ensure wonderful service delivery.

Managing the Guest Experience

• Reviews guest feedback with leadership team on daily Stand-Up and ensures appropriate corrective action is taken.
• Responds to and handles guest problems and complaints.
• Stays visible in the catering operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

Qualifications and Physical Requirements:

• Bachelor’s degree in hospitality management, business administration, or a related field.
• Minimum of 5 years of experience in catering, event planning, or food and beverage management, with at least 4 years as a Catering Sales Manager role in a 4 Star Full service hotel.
• Strong organizational, multitasking, and problem-solving skills
• Excellent communication and interpersonal skills, with a focus on customer service.
• Proficient in budgeting and financial management.
• Ability to stand, walk, and move around the event space for extended periods.
• Capability to lift and carry items up to 50 pounds, such as catering equipment and supplies.
• Flexibility to work various shifts, including evenings, weekends, and holidays, as required by event schedules.