Catering Operations & Sales Director| Regions Field

The Catering Operations & Sales Director is responsible for managing all aspects of the catering process from receipt of the initial inquiry through event execution including the sale, planning, and post event follow-up.

• Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers using professional, courteous, and ethical interpersonal interaction.
• Coordinate and deliver effective sales presentations tailored to the clients’ priorities and entertain potential clients and conduct site tours as needed.
• Collaborate with marketing to create promotional materials.
• Serve as the primary point of contact for clients, ensuring their needs are met from initial inquiry through event execution.
• Responsible for negotiating, authoring, and submitting finalized contracts and BEOs to Client and Internal staff.
• Coordinate all catering requirements in a timely and helpful manner and assist clients with menu selection, beverage choices, service planning and equipment rentals.
• Manages the oversight of accounts receivable in conjunction with assigned events.
• Create production sheet to communicate event requirements to the event team and communicate necessary event expectations, information, and execution details to appropriate internal departments, event team and agencies.
• Work with Chef to cost menus and service.
• Coordinate with culinary and service teams to ensure high-quality food and service delivery.
• Develop and maintain standard Service Team operating procedures to optimize efficiency and quality control.
• Prepare and manage budgets, forecasts, and financial reports related to catering operations.
• Complete pre-event financial estimates, collect deposits and payments and prepare post-event settlements, as needed.
• Manage all event staff including Captains, waitstaff, bartenders, warehouse/utility and create diagrams and floorplans for stations/buffets.
• Ensure that all Front of House (FOH) and Back of House (BOH) staff are trained in the necessary catering skills for setting up, executing, and breaking down an event.
• Develop training materials to guide all event staff on skills, proper protocols, and standard operating procedure.
• Establish and maintain effective working relationships with staff, local vendors, staffing agency and distributors.
• Work closely with building partner to assist in the preparation of building to meet the requirements of the events.
• Create labor grids to determine required FOH and BOH staff for each event.
• Understand how to properly source, vet, interview, onboard, train and manage new team members.
• Effective communication, interpersonal and leadership skills

• Bachelor's degree in Hospitality Management, Business Administration, Operations Management or related field (preferred).
• Proven experience in catering sales and operations management, with a minimum of five to seven (5-7) years in a similar role preferred.
• Strong sales acumen and demonstrated success in achieving sales targets and building client relationships.
• Excellent communication and interpersonal skills, with the ability to effectively engage with clients and team members at all levels.
• Proficiency in Microsoft Office Suite and catering management software.
• Detail-oriented with strong organizational and multitasking abilities.
• Extensive experience and knowledge of practices and procedures of off-premises catering.
• Demonstrated proficiency and successful experience in catering sales generation, contract negotiation and pricing, event scheduling, training, catering, banquets, and menu development.
• Ability to work independently both on and off venue property with little supervision or oversight.
• Proven revenue and budget management skills.
• Must have experience designing and managing back-of-house and front-of-house staff and operations.
• Must be detail-oriented and extremely organized with the ability to work independently and comfortable making decisions.
• Must have, or be able to pass, ServSafe Manager Training Certification.
• Ability to adhere to high standard of business etiquette, professional verbal, and written communication.
• Ability to consistently represent the Company in a professional, positive, and knowledgeable manner.
• Must be flexible to work extended hours due to business requirements.
• Ability to work flexible hours, including evenings, weekends and holidays to accommodate client events and business needs.
• Ability to travel to outside sales calls and/or events.
• Proven ability to make solid, appropriate, and independent decisions.