Event Sales Manager - Patrice & Associates Franchising, LLC

Base pay of $65,000 + 2% commission on sales - potential annual income of $80,000

Responsible for generating sales for the public space, food & beverage and event planning services of the restaurant to maximize revenues and profits. Acts as the point person to work with prospective guests in creating a high quality catering /event experience.

Job Duties

1. Generates sales from new and existing business for catering and event functions through networking, cold calling and warm leads to maximize revenues and profits.

Responds to potential guest inquiries and provides information regarding catering and event services.

Fosters relationships with meeting planners, corporate event contacts as well as related social markets to develop business.

Follows company guidelines related to sales calls and offsite & weekend events.

Prepares proposals/contracts and presents to prospective guests/customers detailing pricing and service offerings.

Follows-up on guest turnovers, lost business and past accounts.

Maintains metrics for sales pipeline. Monitors booking trends to produce forecast figures and month end / weekly reports.

2. Works with guests to organize, plan and guide guests to plan private dining functions and events.

Understands meeting room set-up and capabilities to determine appropriate customer space needs.

Develops menus and agendas.

Ensures BEOs are issues and ensures that all pertinent correspondence with outside vendors is complete.

Interacts with outside planners and vendors for special events.

3. Handles all related administrative details for catering functions and events.

Maintains all information on scheduled events in Triple Seat software.

Secures contracts and deposits from guests.

Calls for guarantees.

Orders A/V equipment.

. Follows-ups with event evaluations and "Thank You Letters".

Interacts with outside planners and vendors to handle special events.

Responsible to send the Director of Special Projects each Friday the sales spreadsheets (new calls, follow up calls, off site and weekend events).

4. Responsible to track all sales, revenue, gratuities and facilitation statistics including comparisons to prior months and years.

5. Assists management in planning and executing special functions for the restaurant as requested (e.g., Mother's Day).

Responds to all guest issues and complaints in a timely manner. Ensures General Manager is fully informed of all problems or matters requiring his/her attention.

7. Participates in management meetings and related activities as requested.

8. Performs all other related duties as assigned.

Required Education, Training, Knowledge and Experience

Associate's degree, or equivalent, preferred in hotel and restaurant management or related field. A combination of practical experience and education will be considered as an alternative.

Minimum of three years of progressively more responsible hotel / restaurant sales experience preferable in catering or fine dining.

A high level of proficiency working with computers including strong knowledge of Windows, MSWord and Excel. Knowledge of restaurant point-of-service systems such as MICROS is helpful.

Knowledge of food & beverage preparation techniques, health department rules and regulations, state liquor laws and regulations.

Ensures compliance with federal, state and local laws and ordinances.

Maintains current necessary state and federal required certifications.

Core Skills, Competencies, and Characteristics

Demonstrates exceptional written and verbal communications skills and strong consciousness of non-verbal language and cues.

Must be fluent in English to comprehend and clearly communicate, both written and verbally.

Must have a high knowledge level of the sales process and selling methodology skills.

High level of active listening skills and strong customer service skills including successful and positive resolutions to guests' issues/complaints with tact and diplomacy.

Possesses and utilizes successful negotiation skills.

Strong leadership and people management skills.

Strong multi-tasking, organizational and time management skills to ensure a quick response to customer needs.

Problem-solving skills to detect changes in circumstances or events.

Maintains a high level of professional and courteous demeanor.

Teamwork and motivational skills.

Proven math aptitude.

Exceptional personal hygiene and positive representation of the organization to employees, guests and vendors.

Work Environment

General food service environment in which you may remain standing on your feet for up to six hours and may also be required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you to regularly lift and/or move up to 30lbs. during the course of the work shift.