Catering Sales Associate Specialist

Principle Responsibilities / Position Purpose

The Catering Sales Associate Specialist is the liaison between the sales department and banquet operations department. As Catering Sales Associate Specialist, you will drive an innovative, unique catering program in a funky atmosphere, dynamic setting including events as well as technical delivery of day-to-day catering needs throughout the brewery. This position will execute at all levels to include event planning/coordination, event management/sales, and client follow-up. Catering offerings will range from casual to high-end and will take place on and off-premises (minimal). Responsibilities of this role include:

• Client relations, and hands on event management.
• Provides supervision for catering services at an account/unit to ensure client satisfaction and retention for the Company.
• Implements business practices order to uphold company mission and values.
• Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.
• Assist in planning projects, including defining objectives, methods, timetables, and budget to support client and Funky Buddha’s strategic plan.
• Take lead position on all of Funky Buddha Festivals; be the driving force on Oktoberfest, Anniversary & MBCP, track spending via spreadsheets, coordinate schedules with all departments. Be the liaison with the City of Oakland Park with permitting and necessary documentation to be successful with all events. Develop innovative ideas to make the next festival better than the previous.
• Provides creativity and innovation to develop services and offerings that consistently evolve to drive customer and client satisfaction.
• Effectively engages with client partners at the highest level of the client organization to drive client confidence and loyalty.
• Oversees the Banquet Event Order (BEO) distribution process, floor plan arrangement of the catering space, change log and daily information report. Assigns groups to banquet captains for the execution of the functions.

This position works closely with client customers, the Executive Chef, and Director of Catering to exceed guest expectations and deliver outstanding food quality and service.

EXAMPLE OF DUTIES:

ESSENTIAL FUNCTIONS

• Clear understanding of both monthly forecasting and the annual budget process. Understanding of pace and productivity.
• Strong yield management skills with an understanding of optimizing the catering mix of business and the use of historical data.
• Experience evaluating every catering business opportunity to maximize revenue and profitability while achieving customer expectations.
• Maintain or exceed budgeted sales and profits in all catering areas.
• Assist in the development and implementation of effective marketing plans for generating catering revenues.
• Participate in the research the competition's products, services and pricing and use it to develop strategic business plans.
• Optimize room rental charges and quoting correct menu pricing.
• Experience selling to a variety of market segments.
• Consistently book repeat business by having a track record of long-term client relationships.
• Actively participate in industry related organizations (NACE, MPI).
• Thorough knowledge of sales techniques including strong closing skills and negotiation skills.
• Participate in trade shows and sales blitzes.
• Track record of strong prospecting efforts.
• Actively participate in community/civic activities to maintain awareness within community and to create booking opportunities.
• Excellent creative skills to provide innovative set-ups, menus, and functions for groups. Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus.
• Work closely with banquet department on operations and event execution. Ability to quickly evaluate alternatives and decide on a plan of action.
• Provide overall direction, coordination, and ongoing evaluation of operations. Detailed development and coordination of all banquet event orders to be distributed to the Catering Department.
• Experience providing Audio Visual equipment and operating Audio-Visual equipment.
• Excellent knowledge of computers, specifically Triple Seat, All-Seated, Share point, Google Docs, Word, and Excel.
• Ability to work with outside vendors to ensure client satisfaction for all events and groups.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.
• Client satisfaction skills; professional demeanor; excellent written and verbal communication skills.
• The ability to multi-task and delegate to coordinate multiple events and utilize a systems-based approach to meet each event’s timelines/specifications and quality of product.
• The ability to drive continuous system improvements within a catering program.
• The desire and ability to promote a client-focused culture.
• Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
• Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction
• Coordinates with other staff and departments to arrange for the delivery of requested services
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
• Ensures all functions are set and staff is prepared and organized before required time on BEO
• Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive
• Ensures proper setting of buffet tables and other food service tables
• Arranges for and ensures proper sequence of service for each event
• Ensure all standard operating procedures are effectively communicated to department employees and standards are upheld by department employees
• Develop new standard operating procedures in compliance with growing departmental and corporate dynamic
• Meticulously plans events with captains to ensure execution is achieved at the highest level
• Knows and adheres to health and sanitation guidelines and follows all safety policies.
• Updates job knowledge by participating in staff training opportunities.
• This list is not exhaustive and job functions are subject to change to accommodate changing business needs.

PHYSICAL REQUIREMENTS

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Walking Constant

Standing Constant

Reaching Frequent

Grasping Frequent

Crouching, Bending, Stooping Frequent

Lifting/Carrying up to 30 lbs. Frequent (50 lbs. Occasional)

Pushing/Pulling Frequent

Computer Use Frequent

Sitting Frequent

Climbing Stairs Occasional

SAFETY REQUIREMENTS

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

• Safety goggles when walking through the Production area

Employees will be trained in the proper use and care of assigned PPE. Funky Buddha Brewery provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly to your manager.

ORGANIZATIONAL RELATIONSHIPS

No positions directly report to this position.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Possess a valid State of Florida approved server training certification and/or be willing to successfully complete training provided by Funky Buddha Brewery.
• Strong knowledge of banquet operations and service procedures.
• Strong communication and customer service skills.
• Be able to work in a standing position for long periods of time (up to 8 hours or more).
• Be able to reach, bend, stoop and frequently lift up to 30 pounds, occasionally up to 50 pounds.
• Punctual and regular, reliable attendance.
• Honesty and Integrity.
• Knows and adheres to health and sanitation guidelines and follows all safety policies
• Excellent customer service skills
• Good communication skills and ability to work as part of a team
• Ability to work quickly, problem solve and think on your feet while maintaining poise in a fast-paced environment.
• Ability to talk to others to convey information effectively.
• Positive, infectious attitude and sense of humor. Personable, kind, and customer service oriented.
• Passion for the service industry, desire to be part of a team and work hard, high level of self-awareness and long-term view of success.
• Well-versed in beer history; brewing techniques; preparation techniques, styles, flavor profiles or possess a willingness to learn.
• Must be at least 21 years old.

QUALIFICATION STANDARDS

EDUCATION

High School diploma preferred.

Hospitality degree preferred.

EXPERIENCE

Prior catering Sales experience preferred or equivalent education, Supervisory experience preferred. Craft beer experience preferred. Hotel/Country Club/Private Catering experience preferred.

LICENSES OR CERTIFICATES

ServSafe certificate required.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance.

OTHER

Additional language ability preferred.

NOTICE:

Upon employment, all employees are required to fully comply with Funky Buddha Brewery’s rules and regulations for the safe and efficient operation of brewery facilities. Employees who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment.