Catering Manager
: Job Details :

The Hilton Charlotte University Place has an exciting opportunity to join our team as a Catering Manager. Responsibilities: • Ensure distribution and follow-up within twenty-four hours (or as outlined in Hilton SOPs) on all catering leads. • Solicit and book event food and beverage business for social markets. • Assist clients by offering suggestions with regard to setup, menus, decorations, etc. • Ensure distribution of upcoming function sheets to be compiled in the weekly schedule of events. • Adhere to all of GF Management's policies and procedures. (i.e. verified event contracts, methods of payment, deposits, guarantees, etc.) • Greet customer contact prior to the start of each function and maintain contact throughout the function to ensure that all arrangements are satisfactory. • Follow up on completed events and solicit for future business. • Send thank you communications to appropriate clients at the completion of events. • Continually prospect for new business. • Ensure proper completion and distribution of all required sales reports on a timely basis. • Participate in weekly sales meetings, daily BRM (Business Review Meetings), and department staff meetings. Supportive Functions: In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Adhere to GF Management Sales Office policies as they relate to file setup, account maintenance, etc. • Participate in key local organizations as recommended by the Director of Sales or Director of Catering. Specific Job Knowledge, Skill, and Ability: • Knowledge of a hotel structure and how all departments interact. • Ability to effectively communicate both orally and written in a friendly positive manner in order to solicit business, meet client needs, and problem-solve. • Ability to move throughout the hotel to conduct site inspections. • Ability to listen, speak, and write to ascertain and respond to client needs. Act as a liaison between the client and various hotel departments. • Basic mathematical and analytical skills to interpret catering reports and sales estimates. • Must have knowledge of food and beverage etiquette, guest relations, and service standards. Qualifications: • Education- Four-year college degree, however, any combination of education, training, or experience that provides the required knowledge, skills, and abilities is acceptable. • Experience- Prior hotel sales experience preferred. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

• Ensure distribution and follow-up within twenty-four hours (or as outlined in Hilton SOPs) on all catering leads. • Solicit and book event food and beverage business for social markets. • Assist clients by offering suggestions with regard to setup, menus, decorations, etc. • Ensure distribution of upcoming function sheets to be compiled in the weekly schedule of events. • Adhere to all of GF Management's policies and procedures. (i.e. verified event contracts, methods of payment, deposits, guarantees, etc.) • Greet customer contact prior to the start of each function and maintain contact throughout the function to ensure that all arrangements are satisfactory. • Follow up on completed events and solicit for future business. • Send thank you communications to appropriate clients at the completion of events. • Continually prospect for new business. • Ensure proper completion and distribution of all required sales reports on a timely basis. • Participate in weekly sales meetings, daily BRM (Business Review Meetings), and department staff meetings. Supportive Functions:In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Adhere to GF Management Sales Office policies as they relate to file setup, account maintenance, etc. • Participate in key local organizations as recommended by the Director of Sales or Director of Catering. Specific Job Knowledge, Skill, and Ability: • Knowledge of a hotel structure and how all departments interact. • Ability to effectively communicate both orally and written in a friendly positive manner in order to solicit business, meet client needs, and problem-solve. • Ability to move throughout the hotel to conduct site inspections. • Ability to listen, speak, and write to ascertain and respond to client needs. Act as a liaison between the client and various hotel departments. • Basic mathematical and analytical skills to interpret catering reports and sales estimates. • Must have knowledge of food and beverage etiquette, guest relations, and service standards.