JOB RESPONSIBILITIES: Including but not limited to

• Generates revenue by prospecting and soliciting new and return business by selling on and offsite catered events.
• Meets and/or exceeds established sales goals.
• Demonstrates positive leadership and characteristics which inspire staff to meet and exceed our standards and sales goals.
• Overseas fulfillment of contract negotiation.
• Communicates and negotiates with service providers, vendor, and other departments to ensure contract. fulfillment of events.
• Participates in special projects and committees.
• Provides revenue projection, production, and tracking for event sales.
• Professionally represents Kitchens for Good at trade shows and industry events.
• Collaborates with catering and sales team to develop marketing plans, budget analysis and menu creation.
• Exhibits a high level of enthusiasm when working with customers to drive customer satisfaction.
• Attends weekly BEO meetings with sales and catering team.
• Reviews and updates detailed price sheet of all billable products and services that accurately reflects current costs and the organization’s profit objective.
• Proactively troubleshoots problems that may arise to ensure customer satisfaction.
• Answers questions and handles complaints.
• Update client information in the company contact database.
• Stay on top of industry trends to identify potential opportunities for company growth.
• Booking, selling, planning and coordinating all special social events while assuring the highest level of customer service.
• Generating revenue, establishing new accounts, monitoring booking space, booking repeat business while keeping quality consistently high, conducting catering sales presentations and catering sales calls.

REQUIREMENTS:

• Minimum of 3 years of catering and sales experience in hotel and/or catering venue.
• Three years of experience in food service required.
• Experience required in prospecting and outside sales with Corporate and citywide markets.
• Excellent prospecting, resourcefulness, communication, presentation, and networking skills.
• High school degree required, Bachelor’s degree in Hotel Management, Food Management, or related field preferred.
• Excellent organizational skills and attention to detail.
• Excellent communication and interpersonal skills.
• Extensive knowledge of event planning and catering requirements.
• Ability to work with clients to determine and anticipate needs of the event.
• Excellent managerial and supervisory skills.
• Ability to work at a fast pace.
• Extensive knowledge of food hygiene.
• Strong Presentational Skills.
• Collaboration Skills.
• Customer/Client Focus.
• Initiative/Self-Motivated.
• Results Driven.
• Sales Expert.
• Organizational Skills.
• Prolonged periods of standing.
• Must be able to lift 15 pounds at a time.
• Ability to remain calm under pressure and deal with unexpected situations.