Restaurant Catering & Sales Manager at The Bartolotta Restaurants

Milwaukee, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

0.0

Posted On

05 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Catering Sales, Event Planning, Relationship Building, Revenue Generation, Contract Negotiation, Project Management, Client Relationship Management, Upselling, Budgeting, Logistics Coordination, Communication Skills, Problem Solving

Industry

Restaurants

Description

Description The Restaurant Catering & Sales Manager is responsible for driving catering revenue and coordinating the successful execution of events, serving as the primary point of contact from initial inquiry through post-event follow-up. This role combines sales generation with operational coordination, building client relationships, securing new business, and ensuring each event reflects the restaurant’s standards for quality, service, and guest experience. Requirements PRIMARY DUTIES AND RESPONSIBILITIES: Drive catering and event revenue by proactively identifying, qualifying, and securing new business opportunities, with a focus on high-value accounts and repeat clientele. Serve as the primary point of contact for clients from initial inquiry through post-event follow-up, ensuring a seamless, high-touch experience that builds long-term loyalty. Plan, coordinate, and execute all aspects of catered events, including space planning, menu selection, tastings, rentals, audiovisual needs, and event logistics. Develop and present customized proposals, pricing, and contracts; manage negotiations and ensure timely and accurate execution of agreements. Conduct property tours, sales calls, and participate in outreach efforts such as sales blitzes to promote catering offerings and generate new leads. Actively upsell food, beverage, and enhancements to maximize revenue while aligning with client needs and event objectives. Collaborate closely with culinary, operations, and service teams to ensure clear communication and flawless execution of all event details. Oversee event-day coordination as needed, ensuring all elements are delivered to standard and resolving any issues promptly and professionally. Ensure accurate billing, including posting of charges, invoice review, and presentation of final bill; follow up with clients to confirm satisfaction and identify future opportunities. Develop and maintain strong relationships within the local community, businesses, and organizations to expand the catering client base. Monitor and manage a pipeline of catering opportunities, maintaining accurate records and tracking progress toward individual and team revenue goals. Prepare and deliver sales presentations, and provide regular reporting on sales activity, forecasts, and performance metrics. Partner with internal teams and leadership to align on sales strategies, priorities, and business development initiatives. Attend and actively participate in sales and management meetings. All Other Duties as Assigned QUALIFICATION REQUIREMENTS: Strong partnering, influencing, and relationship-building skills. Proven ability to manage multiple priorities, work under pressure, and meet deadlines. Self-starter with excellent organizational and problem-solving skills. Able to build relationships at all levels of the organization, members, and guests. Exceptional interpersonal, oral, presentation, and written communication skills. Ability to work in a fast-paced, changing environment with the ability to remain calm under pressure. Demonstrated strong performance analytical innovative and critical thinking, and collaboration. Proficient in computer systems and software used for member management and event planning. Flexibility to work evenings, weekends, and holidays as required by the club's and restaurant operations. Excellent attention to detail and project management skills. EDUCATION and/or EXPERIENCE REQUIREMENTS: Experience with information systems related to event planning management or catering sales management. Requires an Associate’s Degree in Event Planning/Catering and/or a minimum of three-year’s experience in an event planning management role in a catering establishment/venue. Certified in food service sanitation as mandated by the state of Wisconsin. PHYSICAL REQUIREMENTS: Able to stand or walk for extended periods during site visits and service hours, etc.. Able to sit for prolonged periods when performing administrative duties, attending meetings, or managing correspondence. Able to lift, carry, or move items up to 25 pounds, such as event materials, décor, or equipment when assisting with setup or breakdown. Requires the ability to bend, reach, stoop, and climb stairs throughout the property, including during event inspections or coordination. Must have manual dexterity and visual acuity to operate a computer, phone, and other standard office or event equipment. Able to communicate clearly and professionally in person, by phone, and in writing, often in fast-paced or high-pressure situations. Requires the ability to work flexible hours, including evenings, weekends, and holidays, as dictated by the club’s event schedule. Must maintain a polished, professional appearance consistent with company brand and standards. Requires the ability to operate a motor vehicle safely for off-site meetings, vendor visits, or event-related errands; a valid driver’s license and acceptable driving record are required. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

Responsibilities

The manager is responsible for driving catering revenue by securing new business and managing high-value client accounts. They coordinate all event logistics from initial inquiry through execution to ensure high standards of quality and guest experience.