Duties and Responsibilities:
- Develop a thorough understanding of Fair Oaks Farms’ mission and values.
- Position requires the manager to be able to work a flexible schedule including weekends to oversee the execution of your events.
- Primary sales efforts are in selling guest rooms, banquet food and beverage, upsell previously contracted groups and maximizing hotel revenues.
- Develop existing business and solicit new catering business through lead generation and catering marketing.
- Negotiate with clients, meetings and other functions, all arrangements, suggesting menus, bar setup, room arrangements as per policy and procedure.
- Work with other departments on arrangements in writing which are necessary to assure success of the function.
- Keep accurate communication flowing freely among all departments and businesses.
- Identifies operational challenges associated with his/her group and determines how to best work with the property staff and customer to solve these challenges and/or develop alternate solutions.
- Works closely with banquet and kitchen teams to insure maximum utilization of facilities.
- Performs all other duties as required by Director of Sales
- Maintain budgeted sales quotas.
- Create new ideas to increase catering revenue during low demand periods.
- Finalize details of Banquet Event Orders by making customer contact, receiving finalized program and publishing BEO’s for distribution.
- Complete all assignments by assigned due dates.
- Meet or exceed own booking goals, appointment goals and solicitation goals each month by talking and personally meeting with customers to sell hotel and function spaces.
Requirements/Experience:
Experience: Minimum 2 years catering service, or 2 years in hotel Catering/Convention Services, Banquet, Hotel Sales or Culinary Arts; OR, an equivalent combination of education and experience.