SUMMARY

Develops prospective customers and books hospitality events for a specific venue and serves as a liaison between the client and the company to ensure a high level of customer service by performing the following duties

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Include the following.  Other duties may be assigned.

 

Maintains and cultivates current customer relationships and referral sources through self-directed lead generation.

Initiate sales calls and estimates for new and existing hospitality banquet and catering events through self-directed incoming lead generation typically 80%, as well as 20% external leads by accurately qualifying prospective customers as required.

 

Attends and actively participates in weekly sales meetings.

 

Completes proposals in an accurate and timely manner, ensuring all aspects of material, labor, and equipment requirements are adequately met with the established profit margin available.

 

Collects monetary charges for booked events as required in an accurate and confidential manner.

 

Ensures the customer receives all aspects of their contract by:

                - Meeting with client and Banquet Manager 3 months out to do an intro and turnover

                - Welcoming the client to their special event, coordinating with the on-site staff

                - Staying till after dinner is served to ensure complete satisfaction

 

Coordinates with General Manager or Director of operations with each BEO meeting regarding the hospitality services outlined in the BEO contract.

 

Prepares sales activity, expense and other reports in a timely and accurate manner.

 

Suggest measures to improve quality of service provided and processes to increase efficiency of the company.

 

Communicates and partners with co-workers, management, customers and others in a courteous and professional manner

 

Actively participates in the community as a representative of the company.

 

Conforms with an abides by all regulations, policies, safety rules, work procedures, and instructions

and uses all appropriate safety equipment.

  

SUPERVISORY RESPONSIBILITIES

Oversees up to fifty (50) employees for a scheduled event.  Carries out first line supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include planning, assigning and directing work; addressing complaints and resolving problems. Ensures all employees receive allotted break and or lunch based on schedule. Additional focus for breaks when employee’s work a double shift. 

 

QUALIFICATIONS

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  

EDUCATION AND EXPERIENCE

High school diploma or equivalent; and two years’ hospitality and/or banquet experience and/or training; or equivalent combination of education and experience.

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COMMUNICATION SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  Ability to write routine reports and correspondence. Ability to speak effectively before employees, customers and vendors of the organizations.  Proficient in English required; bi-lingual in Spanish preferred.

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MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

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REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions.  Ability to interpret technical instructions in mathematical or diagram form and deal with several concrete variables.

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COMPUTER ABILITY

Proficient with spreadsheet and word processing software proficiency.  Experience in Catering software preferred.

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CERIFICATES, LICENSES AND REGISTRATIONS

Valid state Driver’s License

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PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to walk and stand; hear; use hands to finger, handle or feel and reach with hands and arms.  Lift and carry up to thirty five (35) pounds.  The employee is frequently required to stoop, kneel and bend and life and/or move up to fifty (50) pounds.

 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

The noise level in the work environment is usually moderate.