Assistant Director of catering Sales
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Key skills for this role
About the Role
The Assistant Director of Catering Sales supports the Director in managing the catering sales department to achieve revenue goals and maintain high service standards. This role oversees daily operations of the sales team, manages key accounts, and ensures precision in sales processes.
Key Skills for This Role
Responsibilities
- Assist the Director in supervising the sales team, providing day to day guidance on lead conversion, contract negotiation, and upselling techniques
- Review all Banquet Event Orders (BEOs) and contracts for accuracy before circulation to operations and culinary teams
- Directly manage a portfolio of high value corporate and social clients, ensuring consistent engagement and retention
- Compile weekly and monthly sales reports for the Director; analyze performance data to identify gaps and suggest adjustments
- Act as liaison between sales department and kitchen/operations teams; lead weekly team briefings
- Identify areas for improvement in existing sales workflows and lead implementation of new systems or digital tools
Requirements
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field
- Minimum of 4–6 years of progressive experience in catering/event sales, with at least 1 2 years in a senior or team lead capacity
- Proven ability to close complex contracts and handle difficult client negotiations
- Demonstrated experience in training team members and managing performance
- Strong understanding of P&L impact, catering margins, and revenue forecasting
- Advanced knowledge of CRM software and MS Office; experience with hospitality systems is essential
- Ability to step into the Director’s role as needed and handle high level escalations calmly
Full Job Posting
Position Summary
- The Assistant Director of Catering Sales supports the Director in managing the catering sales department to achieve revenue goals and maintain high service standards.
- This role is responsible for overseeing the daily operations of the sales team, managing key accounts, and ensuring that all sales processes—from lead inquiry to final execution—are handled with precision.
- The successful candidate will act as a mentor to junior staff and take the lead on special projects to improve department efficiency.
Key Responsibilities
- Assist the Director in supervising the sales team, providing day to day guidance on lead conversion, contract negotiation, and upselling techniques.
- Review all Banquet Event Orders (BEOs) and contracts for accuracy before they are circulated to the operations and culinary teams. Ensure all departmental SOPs are strictly followed.
- Directly manage a portfolio of high value corporate and social clients, ensuring consistent engagement and retention.
- Compile weekly and monthly sales reports for the Director. Analyze performance data to identify gaps in the pipeline and suggest adjustments to sales strategies.
- Act as the liaison between the sales department and the kitchen/operations teams. Lead weekly team briefings to ensure all departments are prepared for upcoming events.
- Identify areas for improvement in existing sales workflows and lead the implementation of new systems or digital tools to streamline client communication.
Qualifications & Requirements
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
- Minimum of 4–6 years of progressive experience in catering/event sales, with at least 1 2 years in a senior or team lead capacity.
- Proven ability to close complex contracts and handle difficult client negotiations.
- Demonstrated experience in training team members and managing performance.
- Strong understanding of P&L impact, catering margins, and revenue forecasting.
- Advanced knowledge of CRM software and MS Office; experience with hospitality systems is essential.
- Ability to step into the Director’s role as needed and handle high level escalations calmly.
Working Conditions
- This is a full time, high engagement role requiring flexibility to work during events, which may include evenings, weekends, and holidays.
- Requires a balance between high level management and active, on the floor presence during major events.
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