Sales & Catering Manager (Maternity Leave - 19 month Contract) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Kingston, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

65000.0

Posted On

21 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sales, Catering management, Relationship building, Prospecting, Customer service, Negotiation, Revenue management, Event planning, Account management, Communication, Analytical skills, Problem solving, Time management, Opera software, Interpersonal skills, Multitasking

Industry

Hospitality

Description

Additional Information: This hotel is owned and operated by an independent franchisee, Diamond Hotels Canada Inc.. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. The Sales & Catering Manager is primarily responsible for building and maintaining strong relationships with existing and prospective clients in an effort to generate guestrooms, meeting, and catering revenue in the SMERF and Meetings market segments. This position is identified as an inside sales position with mandatory phone and email coverage during standard business hours. This position is responsible for all function detail management with the client and is the primary liaison with the food and beverage team in delivering results. *This position is being posted to fill a current vacancy in our organization. What You'll Do SALES: Although a majority of this role is inside sales, the incumbent must constantly be pursuing new business and actively prospecting to find revenue opportunities that will grow and develop catering, conference, wedding, and event business for the hotel. - Provide clear and concise proposals highlighting client needs with hotel benefits to secure business opportunities - Provide exceptional customer service - Maximize hotel revenues through effective negotiation and selling to property features - Prospect, develop and maintain accounts through consistent, proactive and targeted sales initiatives - Pass leads to DOS or sister properties where appropriate - Remain current with hotels competitive set - Be part of client welcome team and maintain presence during event period in conjunction with banquet food and beverage team - Conduct post-event follow up to evaluate client experience and attempt to re-book clients future business - Conduct site tours and entertain clients to build relationships - Review and finalize billing for sales groups REVENUE MANAGEMENT: This role must ensure that high demand periods are protected and revenue is maximized through use of booking windows, length of event requirements, discounting practices, and upselling techniques. - Propose, negotiate, and close business in the market segments assigned by the DOS - Maintain price and rate integrity using negotiation skills ADMINISTRATIVE: This role must maintain accurate an accurate filing and client tracking system along with providing effective communications to the Food and Beverage Manager, DOS, GM, and other departments as required. - Team lead on developing event details sheets, banquet event orders and critical path communication with food and beverage team - Client liasion in development of BEO, including signed final documents and client approvals - Leads/participates in preconference meetings with clients and sales and food and beverage team - Maintains up to date documentation available for review by team members as required - Prepare weekly sales reports, and attend sales meetings - Assist with the annual sales & marketing action plans - Ensure a smooth transition from sales to operations through active communication, particularly in 72 hours prior to event start - Ensure creative, cost effective, and competitive menus are being produced and monitored frequently The above areas of responsibility are not all inclusive and may be amended from time to time. -Minimum of 2 years of proven sales experience, preferably in a catering environment - Completion of a two-year community college diploma in a related area or equivalent - Ability to multitask while focusing on achievement of revenue and activity goals - Strong written and verbal communication skills - French language skills are valued and contribute positively to guest experience - Client focused and a team player - Ensure a professional appearance and attitude while on property, prepared to represent the hotel with limited notice - Able to establish rapport with clients quickly to ensure guest satisfaction and repeat business - Excellent analytical, problem solving, organizational and interpersonal skills - Excellent time management skills with the ability to prioritize with strong attention to detail - Highly motivated, self-starter, entrepreneurial, working with minimal supervision - Strong computer skills – Opera and Opera Sales & Catering experience an asset - Must possess the ability to communicate effectively within a diverse team environment - Ability to work effectively and collaboratively in a multi-cultural environment with co-workers, managers and guests - Some travel is required - Must be able to work general office hours (8:30/9:00am to 4:30/5:00pm) with occasional evenings and weekends Travel discounts, discounted food, company events, on site parking, extended health & dental coverage, EAP, life insurance. starting salary is $55,000 - $65,000 CAD, negotiable This company is an equal opportunity employer. frnch1

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Responsibilities

The Sales & Catering Manager is responsible for generating revenue in the SMERF and Meetings market segments by building client relationships and managing event details. This role involves active prospecting, conducting site tours, and acting as the primary liaison between clients and the food and beverage team.