Catering and Events Sales Executive - JHB

Main Duties and Responsibility
To communicate on a regular basis with the Senior Catering Manager, Banquet Services Manager and concerned department to review the department, functions, staff, goals and objectives verbally and via emails.
To adhere to the Catering sales minimum operating standards.
To assist in the development of creative and suggestive banquet menus and pricing structures based on local competitive analysis according to timetable.
To compile and maintain up to date Delphi records and customer files in accordance with company standards.
To represent the Hotel at travel trade or business functions as required.
To ensure that he/ she is aware of all Company rules and regulations as outlined in the company policy booklets, the Company contract of employment and in various memos and directives as may be issued from time to time.
To interview prospective clients of the Hotel, to ascertain their wishes, carry out their requirements and supervise the correct and accurate operation of their particular function
To ensure that his/ her superior is advised of customer complaints at all times and to deal with or ensure that complaints from customers are dealt with immediately.
To behave in such a way that he/she is a credit to the Company at all times.
To conduct tour of the property with meeting planners and other accounts when needed.
To negotiate and up sell with clients to achieve maximum revenue and profit.
To have a strong product knowledge and be well informed about everything happening in the hotel. (Rooms, menus and F&B meetings rooms).
To achieve their yearly financial goals and objectives.
To attend meetings: greenhouse, catering weekly meeting, BEO meeting.
To do proper follow up on their booking.
To handle groups, make sure BEO and group resumes are sent out on time.
To follow up on payments and deposits.
To allocate duties and delegate work within the department continuously monitoring the progress and ensuring that all work is kept up to date.
To ensure that the banqueting rooms are let to maximum occupancy and maximum profitability.
To place a particular emphasis on the sections relating to health and safety at work and fire precautions.
To keep management and Public Relations informed on all the functions booked at the hotel as well as any known personalities or security sensitive functions.
To coordinate details of daily events with the Executive Chef, the Banquet Manager.
To maintain a good relationship with counterparts in other competitive establishments and to be able to report competitive analysis as required.
To ensure maximum marketing and sales efforts for Catering are achieved and to co-ordinate these efforts with the Director of Catering.
To achieve annual Catering budget and ensure realistic goals and objectives are met.
To handle clients and prospective clients in such a way that sales and profitability is maximised by practicing strong negotiations and up selling skills.
To keep strong relationships with existing client to insure loyalty and satisfaction.
To secure and control all stocks issued to the Catering Department and to supervise and control departmental billing and control procedures, ensuring that clients are accurately and honestly charged for the services they receive.
To prepare a weekly ‘definite’ booking report at the conclusion of each week and weekly and monthly pace reports, which includes all prospecting calls and visits.
To attend to events when needed even after working hours or on weekends.
To entertain guests to built rapport, gain or regain business to reinforce the relationship.
To respond to new and existing leads as per company standards.
To develop new business through active research and daily prospecting calls.
To carry out any other duties as directed by the Senior Catering Manager

Salary - R22 - R28 000pm CTC

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