The following information was provided by Colette's Catering
Catering Sales Managers are passionate about the hospitality industry, they are responsible for developing and executing strategies to meet and exceed sales goal expectations, as well as plan, manage, and execute all events sold. Offering our guests unparalleled creative cuisine, gracious service, and an unwavering commitment to quality and innovation, ensuring that every detail is tailored to perfection.
ESSENTIAL DUTIES & FUNCTIONS:
Responsibilities include but are not limited to:
Uphold the high standards of Colette’s Catering & Event’s handbook and policies.
Represent and uphold Colette’s Catering core values: Graciousness, Collaboration, Passion, Innovation, Commitment and Integrity.
Prospect and actively solicit all types of new catering business through various methods, including cold-calling, attending industry & community networking events, referrals, office visits, etc.
Establish and maintain client relationships with industry influencers and key community and strategic partners for maximum exposure.
Develop sales goal & sales plan to achieve monthly, quarterly, and annual team sales goal targets.
Qualify and ensure all inquiries and leads are responded to in an enthusiastic and timely manner.
Provide excellent customer service and expertise to clients, supporting them from initial inquiry through menu and event development during the proposal and negotiations stage, as well as the planning process, day-of at their event, and following the event ensuring customer satisfaction and retention.
Work with clients to gather all necessary information to ensure event setup & execution details are accurate and all information is efficiently communicated to the staff.
Process correspondence (internal & external), proposals, contracts, and BEOs accurately, and in a timely manner.
Conduct in‐house tastings for social/wedding/corporate events.
Conduct site tours/visits with clients and create space plans/event layouts when necessary.
Work with a sense of urgency and duty to actively complete work assignments with detail, accuracy, and a focus on the customer experience.
Remain current of national trends in the industry and local market changes to best serve clients.
Attend scheduled sales team and weekly BEO review meetings.
Handle and resolve customer complaints with the support of upper management.
Keep the Director of Sales informed of any issues occurring during the negotiations and sales process or during the planning and execution stages of each event.
Other duties as assigned by the Director of Sales.
Indirectly supervise onsite staff. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include planning, assigning, and directing onsite work; addressing complaints and resolving problems.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Minimum High School education.
College degree in Business Administration, Marketing, Management, Hospitality or other business-related field. Bachelor’s degree preferred.
Minimum 5 years of experience within the hospitality industry that includes quantifiable success in a sales role.
Prior experience with reaching sales goals and objectives.
Comprehensive knowledge of off-site catering, event production and operations, including coordinating small and large-scale events, pre‐event planning, vendor management, on-site logistics and event execution.
Ability to read and comprehend instructions, correspondences, and memos; ability to write business correspondences and set up contracts and function sheets.
Ability to professionally present promotional materials to prospective customers, and to effectively communicate and coordinate with catering, kitchen staff, and outside vendors.
Ability to calculate figures and amounts such as discounts, interest, commissions, percentages, contract markups and profitability.
Computer literacy Microsoft Word, Excel, PowerPoint, CRM and sales/event management programs.
Basic knowledge of financial management disciplines including, but not limited to – gross profitability, budget design and management, financial analysis, and return on investment.
Be able to work both independently and in a team environment, minimally supervised.
Maintain strong organizational, time management, & communication skills.
PHYSICAL DEMANDS AND WORK ENVIRONMENT:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is occasionally required to sit; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and twist, bend, stoop, kneel, crouch, or crawl. The employee must occasionally lift, move, push, and/or pull up to 25 pounds. The employee must frequently use a computer and other special operating equipment. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate.
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
ABOUT COLETTE’S CATERING & EVENTS:
Our team members are passionate about their jobs, upholding our Brand Promise of “Total satisfaction for every special occasion” and treating each other like family. We love what we do, we aim to be great, and we set ourselves to a high standard. We achieve this by offering unparalleled creative cuisine, gracious service, and an unwavering commitment to quality and innovation, ensuring that every detail is tailored to perfection. Our goal is to create a legacy of exceptional hospitality that endures for generations to come.
This WIOA Title I financially assisted program or activity is an equal opportunity employer/program. Auxiliary aids and services are available upon request to individuals with disabilities. If you need special assistance to participate in this program, please call (714) 480-6500. TDD/TTY users, please call the California Relay Service at (800) 735-2922 or 711. Please call 72 hours in advance to allow the OC Workforce Solutions Center to make reasonable arrangements to ensure accessibility to this program.
The views, information, or opinions expressed by the organization(s) mentioned are solely those of the individuals involved and do not necessarily represent those of the County of Orange and its employees.