Senior Social Catering Sales Manager

3 weeks ago

Boston, United States The Langham Boston Full time

PRIMARY OBJECTIVE OF POSITION:

To be responsible for the development and promotion of the Social Catering Sales market at The Langham, Boston encompassing the following market segments: High volume social catering sales (with under ten guest rooms) handling primarily the wedding and social markets, including luxury social and event planners. Additional segments as needed could include SMERF (Social, Military, Educational, Religious and Fraternal) groups along with media/public relations and holiday party markets.

RESPONSIBILITIES AND JOB DUTIES:

To sell and detail catering events within the market segments outlined by Director of Catering & Conference Services to achieve budgeted revenue goals. Maximize revenue in the given fiscal year and crossover revenue booking goals for future years. Detail events for Social Catering Manager and assisting conference services. Work closely with the Catering Sales team to identify, research and develop potential Catering Sales leads and opportunities for the hotel. Solicit business from assigned market segments, to include outside solicitations, networking events, industry showcases and client events.  Develop and maintain Langham's best practices to ensure customer account objectives are defined, and appropriate sales activities are implemented. Responsible for managing account base, continuous development of new contacts and companies determining the total potential of each account. Maximize function revenue by booking appropriate meeting space based on food and beverage/attendance ratio. Maximize room rental and food and beverage revenue / Upsell when possible in order to increase average checks, and encourage use of in-house outlets (Private Kitchen, Restaurant outlets). Conduct site inspections throughout the property. Collaborate with various departments to ensure flawless execution and participate in problem solving with other departments.

PHYSICAL DEMANDS:

Digital dexterity, e.g., using a computer keyboard, computer/software applications Stand, sit, reach, grasp, lift/carry, walk, climb, kneel, squat, bend, push/pull.

SPECIAL SKILLS REQUIRED:

Sets high personal performance standards with strong performance record and ability to work in a fast-paced environment. Excellent communication skills in both written and spoken English. Communicates openly and clearly, develops positive working relationships at all levels, and manages conflict effectively. Presents compelling arguments that persuade others. Motivate and inspires others to perform. Adapts quickly and positively to new situations and continue to be productive in changing circumstances. Ability to use and create written (verbal/visual) sources of information, e.g., read reports, procedural documentation, and reference materials. Make decisions requiring limited judgment, e.g., task sequencing, filing, and tracking email. Perform activities requiring sustained concentration, e.g., training, designing, and planning work. Use non-verbal/visual sources of information, e.g., reference graphs, tables. Use electronic and oral communication to perform work, e.g., answer telephone, greet visitors, and conduct in-person and virtual meetings, client entertaining, and domestic and international travel. Prompt and systematic decision-making skills and prioritizing workload. Good interpersonal and presentation skills for working with third-party partners and the internal marketing with an executive team. Due to the cyclical nature of sales, the work schedule may vary to reflect the business needs of the hotel/clients.

EDUCATION/ EXPERIENCE /LICENSES OR CERTIFICATES / REQUIRED:

Undergraduate degree in relevant discipline. Minimum 5 years of experience in one of the following fields: luxury hotel, hotel catering sales in the local market Proficient in C-Vent, and other RFP platforms, Delphi, iPlan, or another Proposal platform, Outlook, Word, Excel, and Knowland. Involved in social industry organizations (WIPA, NACE, BWG, etc.)

Source: Hospitality Online

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