Catering Sales Manager chez Jackson Hole Mountain Resort

Jackson Hole Mountain Resort

JOB DESCRIPTION

Position Title: Catering Sales Manager 

Reports To: Director of Outlets

Department: Food & Beverage

Classification: Full Time Year Round

FLSA Status: Exempt

GENERAL PURPOSE:  

The Catering Sales Manager is responsible for generating, managing, and coordinating all catering sales efforts to maximize revenue. In addition to sales responsibilities, this role provides leadership and operational oversight to the Banquet Team and working with the culinary team to provide a seamless execution of events and superior guest satisfaction.

ESSENTIAL FUNCTIONS:

• Provide guidance, direction, and support to the Banquet Manager on staffing, service standards, and event setup.
• Work alongside the Banquet Sous Chef and culinary team to coordinate menus, dietary needs, and food presentation.
• Perform walk-throughs with guests through different outlets for events.
• Execute event tastings with assistance from the Banquet Manager.
• Creates BEOs in event management software and is timely in updating menu, pricing, and guest count numbers to BEOs daily.   
• Act as a liaison between the sales and operations teams to ensure event success.
• Understanding all menus pricing and additional fees and helping reach the financial goals of the banquet team.
• Works in tandem with banquet culinary leadership team to provide superior guest service in all facets of banquet operations including buffet, plated, reception, and other function styles. 
• Responsible for accurate billing of events.
• Monitor event profitability, upselling opportunities, and cost controls.
• Acts as the communication handover from the sales team who contracts the event.
• Works to finalize on-site planning for handoff to the Banquet Manager. 
• Plans and lead weekly BEO meetings with review of BEO distribution always 2 weeks in advance.
• Assist Banquet Manager with execution of events when necessary.
• Provide performance feedback and support training in and development of banquet staff.

• Review event feedback timeliness and support continuous improvement in banquet operations.
• Conduct occasional audits of service and setup during events.
• Develop, maintain and refine departmental operational standard and sequence of service.

OTHER FUNCTIONS:

• Responsible for effective communication and enforcement of all JHMR guidelines, policies, and communications.
• Leads by example to mentor, coach and counsel, and develop associates.
• Reports on areas of service and efficiency opportunities to Director of Outlets.
• May be asked to assist in other food and beverage outlets during slow periods. 

-- Employees are held accountable for all duties of this job—

COMPTENCIES:

KNOWLEDGE, SKILLS, AND ABILITY:

• Excellent customer service abilities.
• Strong leadership and management skills with ability to motivate staff.
• Excellent verbal and written communication skills.
• Ability to make decisions under pressure. 
• Proficient in Microsoft Office Suite.
• Organized with attention to detail.
• Works well under pressure and deadlines; ability to multitask in a high-stress environment.
• Ability to maintain budgets and manage inventory.
• Strong understanding of BEO creation.
• Strong understanding of fine dining service standards. 
• Thorough understanding of company policies and practices.

SUPERVISORY DUTIES:

• Direct Reports: 1-4 full time employees, Indirect Reports: 12-20 full time/part time

POSITION TYPE AND EXPECTED HOURS OF WORK:

• Must be available to work early mornings, evenings, weekends, and holidays.
• Schedules and hours may fluctuate depending on business need and season.

WORK ENVIRONMENT:

• Work is performed in a predominantly indoor environment (70%). Some outdoor settings may be required with exposure to extreme weather conditions and temperatures (30%). Access to work setting is via a gondola.

PHYSICAL DEMANDS:

• Ability to stand on feet for extended periods of time.
• Prolonged periods of sitting at a desk and working on a computer.
• Heavy lifting required up to a minimum of 50 lbs. 
• Ability to reach, crouch, bend, push, pull, and grasp to stock and set restaurant, make food and beverage products, and operate POS. 
• Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment.

REQUIRED EDUCATION AND EXPERIENCE:

• High school diploma or GED
• Minimum two years of progressive management experience in food and beverages, with a minimum of one year as a banquet manager or catering sales manager.
• Minimum five years previous experience in the restaurant industry in a resort setting. 

PREFERRED EDUCATION AND EXPERIENCE:

• Minimum two years as a banquet manager overseeing large scale events in a resort setting.
• Previous experience in a ski resort.
• Large scale wedding and corporate event experience.

ADDITIONAL ELIGIBLITY QUALIFICATIONS:

• TIPS certification
• Food Safety Certification (Basset, Food Handlers, ServSafe, etc.)

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

EEO STATEMENT

Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.