Catering & Event Manager

Catering & Event Manager

Department

Sales & Marketing

Reports To

Director of Sales & Marketing / Director of Catering & Events

Job Summary

The Catering & Event Manager is responsible for generating catering and event revenue by securing new business, managing client relationships, and overseeing the planning and execution of meetings, conferences, weddings, social functions, and corporate events. This role ensures seamless event delivery by coordinating with all hotel departments while maximizing guest satisfaction and profitability.

Key Responsibilities

Sales & Business Development

• Identify, solicit, and develop new catering and event business.
• Manage existing corporate, social, government, and wedding accounts.
• Conduct sales calls, networking events, and site inspections.
• Prepare proposals, quotations, contracts, and banquet event orders (BEOs).
• Negotiate pricing, packages, and contractual terms within hotel guidelines.
• Achieve monthly, quarterly, and annual catering revenue targets.
• Upsell food & beverage, meeting space, guest rooms, and hotel services. 

Event Planning & Coordination

• Plan and coordinate meetings, conferences, weddings, exhibitions, and social events.
• Organize all event logistics, including room setup, audiovisual equipment, menus, décor, entertainment, and transportation.
• Conduct pre-event meetings with clients and internal departments.
• Prepare and distribute accurate Banquet Event Orders (BEOs).
• Serve as the primary contact throughout the event.
• Ensure all client requirements are executed according to contract specifications.
• Manage last-minute changes and resolve operational issues promptly. 

Client Relationship Management

• Build and maintain long-term relationships with clients, event planners, and travel partners.
• Provide exceptional customer service before, during, and after each event.
• Conduct post-event follow-up to gather feedback and secure repeat business.
• Resolve guest concerns professionally and efficiently. 

Revenue & Financial Management

• Maximize event profitability through strategic pricing and upselling.
• Monitor event budgets, deposits, billing, and final invoicing.
• Forecast catering revenue and prepare sales reports.
• Monitor competitor activities and market trends.
• Ensure all financial documentation complies with hotel policies. 

Cross-Department Coordination

• Work closely with Banquets, Food & Beverage, Kitchen, Front Office, Housekeeping, Engineering, and Finance.
• Coordinate staffing requirements and event timelines.
• Ensure smooth communication among all operational departments.
• Maintain high service standards throughout the event lifecycle. 

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, Marketing, Event Management, or a related field.
• Minimum 3–5 years of experience in Catering Sales, Event Management, Banquet Sales, or Hotel Sales.
• Experience with hotel systems such as Opera PMS, Delphi, or other sales and catering software is preferred.
• Excellent communication, negotiation, and presentation skills.
• Strong organizational, multitasking, and problem-solving abilities.
• Proficiency in Microsoft Office (Word, Excel, PowerPoint).
• Fluent in English; additional languages are an advantage. 

Core Competencies

• Catering Sales
• Event Planning & Coordination
• Business Development
• Key Account Management
• Negotiation & Contract Management
• Customer Relationship Management (CRM)
• Revenue Generation
• Budget Management
• Banquet Operations
• Food & Beverage Knowledge
• Leadership & Teamwork
• Time Management
• Problem Solving
• Communication & Presentation Skills