Catering Sales Manager

Are you a hotelier in search of new experiences in South Florida and have a love for hospitality and genuinely exceeding expectations?

Would you like to further your hospitality career in a modern and stylish European glamour environment with breathtaking views?

If so, please read on!

Mr.

C Miami - Coconut Grove is looking to hire a Catering Sales Manager.

This position has a competitive wage, depending on experience.

All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals.

If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!

WHO WE ARE?

From the fourth-generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr.

C Miami Coconut Grove.

An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline.

Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio.

A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating, and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities.

YOUR ROLE AS A CATERING SALES MANAGER :

• As a Catering Sales Manager at our boutique luxury hotel, you will be responsible for curating, selling, and executing memorable events that reflect the distinct character and elevated service standards of our property.
• You will act as a brand ambassador, offering highly personalized planning experiences to clients, and ensuring flawless execution in collaboration with culinary, operations, and service teams.
• COMPENSATION STRUCTURE As a valued member of our sales team, you will receive a competitive base salary along with performance-based incentives tied to revenue generation and event success metrics.
• DUTIES AND RESPONSIBILITIES 1.
• Respond to Catering Inquiries Manage incoming catering requests via phone, email, walk-ins, and third-party platforms.
• Qualify leads based on event size, budget, and availability.
• Provide prompt follow-up communication to potential clients within the designated lead response time set by the Director of Sales & Marketing. 2.
• Client Site Inspections and Walkthroughs Schedule and conduct property tours with prospective clients to showcase event spaces, amenities, and catering capabilities.
• Customize each site visit based on client type (e.g., weddings, corporate events, social functions) and ensure presentation of tailored proposals. 3.
• Lead Management and Business Development Monitor and manage leads from various channels including hotel website, industry platforms (CVENT, etc.), and direct referrals.
• Proactively solicit new business through outbound calls, emails, and networking within the local market and key verticals (corporate, social, nonprofit).
• Maintain ongoing communication with past clients to drive repeat business and referrals. 4.
• Menu Planning and Customization Work with the Executive Chef and banquet team to create custom menus based on client preferences, dietary restrictions, seasonal offerings, and budget constraints.
• Schedule and conduct menu tastings for contracted or high-potential clients; document and communicate client feedback to culinary team. 5.
• Contracting and Documentation Prepare and issue catering contracts, ensuring all terms are aligned with client expectations and company standards.
• Accurately prepare and distribute Banquet Event Orders (BEOs), Diagrams, and Group and Event Resumes to internal departments.
• Collect deposits and follow up on outstanding balances according to established payment schedules. 6.
• Event Planning and Execution Oversight Serve as the primary point of contact for clients throughout the planning process, from initial inquiry to post-event follow-up.
• Servicing definite groups - assist with the F&B planning of all definite groups as assigned by DOS from beginning to end.
• Communicate all event details to all departments.
• Be present during events for the first hours to ensure successful execution and serve as an on-site liaison for the client.
• Ensure timely and professional introductions between the on-site client and lead banquet staff, such as the Banquet Manager and / or Captain. 7.
• Interdepartmental Collaboration Participate in weekly BEO meetings and sales / catering team meetings to review upcoming events and operational needs.
• Work closely with the Banquet Manager and kitchen team to ensure service standards, food quality, and timing align with event expectations. 8.
• Revenue and Forecasting Support Track and report event revenues, deposit collection status, and event profitability.
• Maintain accurate booking and revenue data in Delphi.
• Support the Director of Sales & Marketing in forecasting catering revenue and identifying business gaps or opportunities. 9.
• Compliance and Operational Standards Ensure all events comply with hotel policies, health and safety regulations, and local ordinances (permits, fire code, etc.).
• Follow all company procedures for guest service, financial transactions, and operational documentation. 10.
• Guest Satisfaction and Post-Event Follow-Up Solicit post-event feedback from clients to assess satisfaction and identify areas for improvement.
• Address any issues or complaints in a timely and professional manner.
• Maintain detailed client records for future reference and personalized service. 11.
• Flexibility and Availability Maintain availability to work evenings, weekends, and holidays based on event schedule and business needs, including flexibility for client site visits and last-minute requests. 12.
• Internal Event Coordination Provide full planning and execution support for internal events, including staff meetings, marketing activations, HR events, and corporate gatherings for Mr.
• C Hotels.
• Collaborate with department heads to gather event specifications, confirm budgets, and coordinate food, beverage, and space requirements.
• QUALIFICATIONS AND REQUIREMENTS Bachelor’s degree in hospitality, communications, sales, or marketing preferred.
• Proven experience as a Catering Manager or similar role.
• Knowledge of food hygiene and menu creation.
• Strong organizational, time management, and customer service skills.
• Calm under pressure; decisive in high-stress situations.
• Flexible schedule, including weekends and holidays.
• Skilled in event, food & beverage sales, and contract completion per company standards.
• Effective team leadership and staff management capabilities.
• Strong analytical, problem-solving, and multitasking skills.
• Proficient in Delphi, Opera, Salesforce, MS Office Suite, and other business software.
• Self-motivated with excellent time management and autonomy.
• Clear and professional communicator with team members, clients, and the public.
• Fluent in English (read, write, speak).
• Knowledgeable in hotel operations, safety protocols, permits, and local ordinances.
• Willingness to work variable schedules due to business needs.
• High level of discretion and independent judgment.
• Track record of successful event and product launch planning.
• Strong leadership and conflict management abilities.
• Adaptable communication style; skilled at stakeholder engagement.
• Effective at managing marketing initiatives of varying scale.
• Analytical thinking to drive product and service demand.

INTENT AND FUNCTION OF JOB DESCRIPTIONS :