Area Catering Sales Manager ~ Crowne Plaza Crystal City and Holiday Inn National Airport Hotels

Responsibilities

• Sales/Revenue Maximization:   Responsible for achieving catering revenue goals through food, beverage, room rental and audio visual sales goals by business development, account management and hotel site sales calls. Also responsible for  maximizing space potential and maximizing food and beverage minimums. Consistently pursues up-selling opportunities to maximize revenue potential.  Achieves business revenue goals by developing, building and maintaining excellent client relationships through community involvement, local visitors’ bureau, bridal organizations, charity events and cultivating client database. Uses expertise to advise and implement changes to catering operations based on sales and client comments.


• Cost Control:  Support the management of catering expenses to maximize hotel profitability. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment.  Assists with the preparation and management of the department budget.  Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources.  


• Guest Service:  Support client satisfaction by ensuring catering service standards are met and clients’ needs are responded to in a timely manner.   Ensures effective communication of client needs from catering to appropriate operational departments.  Resolves clients’ complaints and concerns in courteous and friendly manner, focuses on service recovery when applicable. 
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• Technical Acumen:  Responsible for utilizing sales and catering tools/systems to accurately identify, report, forecast and communicate sales data.  Ensures integrity of sales data by documenting information in Delphi on a daily basis.  Utilizes sales tools, and other market intelligence.
 
• Safety/Risk Management:  Support catering operations to maintain standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations.   Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/employee incidents. 


• Self/Workload Management:  Responsible for effective self/workload management.  Demonstrates clear written and verbal communication skills.  Promotes collaboration and positive, professional work environment.  Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication and proactive planning. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

Qualifications

• Education:  High school diploma or GED required.  College degree or equivalent experience preferred.  Professional membership and community involvement desired.  Basic Microsoft office and Delphi experience also desired.
• Experience/Knowledge/Skills/Abilities: 2+ years of hotel catering sales experience preferred. Heavy emphasis in sales with knowledge of food and beverage operations is desired.
• Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests. 
• Must be able to manage multiple priorities in a fast-paced environment.
• Physical Requirements: Ability to lift, push, and pull up to 20 pounds on an occasional basis.

Benefits:

• Well-Being Benefits:
• Health Insurance
• Dental & Vision Insurance
• Short & Long Term Disability
• Vacation Policy


• Long Term Planning:
• 401(k) Retirement Program
• Paid Life Insurance
• Tuition Reimbursement


• Team Member Programs:
• Our Big 3 Mission Statement Leaders of the Month/Year
• Annual Performance Appraisals and Wage Increase Opportunities
• Annual Team Member Banquets
• Annual Team Member Engagement Survey
• Discounted Room Rates for Team Members, Family and Friends
• Complimentary Room Stays
• Weekly Payroll
• Incentive Eligible