Catering Operations & Sales Director| Regions Field

Birmingham, Alabama

Employer: AEG
Industry: Food and Beverage
Salary: $70000. per year
Job type: Full-Time
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Overview

The Catering Operations & Sales Director is responsible for managing all aspects of the catering process from receipt of the initial inquiry through event execution including the sale, planning, and post event follow-up.

This role will pay a salary of 60,000 to $70,000. + % Commission

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

This position will remain open until Dec 31, 2024.

Responsibilities
  • Build relationships by networking and prospecting with key decision markers, establish and develop strong and effective relationships with influencers using professional, courteous, and ethical interpersonal interaction.
  • Coordinate and deliver effective sales presentations tailored to the clients' priorities and entertain potential clients and conduct site tours as needed.
  • Collaborate with marketing to create promotional materials.
  • Serve as the primary point of contact for clients, ensuring their needs are met from initial inquiry through event execution.
  • Responsible for negotiating, authoring, and submitting finalized contracts and BEOs to Client and Internal staff.
  • Coordinate all catering requirements in a timely and helpful manner and assist clients with menu selection, beverage choices, service planning and equipment rentals.
  • Manages the oversight of accounts receivable in conjunction with assigned events.
  • Create production sheet to communicate event requirements to the event team and communicate necessary event expectations, information, and execution details to appropriate internal departments, event team and agencies.
  • Work with Chef to cost menus and service.
  • Coordinate with culinary and service teams to ensure high-quality food and service delivery.
  • Develop and maintain standard Service Team operating procedures to optimize efficiency and quality control.
  • Prepare and manage budgets, forecasts, and financial reports related to catering operations.
  • Complete pre-event financial estimates, collect deposits and payments and prepare post-event settlements, as needed.
  • Manage all event staff including Captains, waitstaff, bartenders, warehouse/utility and create diagrams and floorplans for stations/buffets.
  • Ensure that all Front of House (FOH) and Back of House (BOH) staff are trained in the necessary catering skills for setting up, executing, and breaking down an event.
  • Develop training materials to guide all event staff on skills, proper protocols, and standard operating procedure.
  • Establish and maintain effective working relationships with staff, local vendors, staffing agency and distributors.
  • Work closely with building partner to assist in the preparation of building to meet the requirements of the events.
  • Create labor grids to determine required FOH and BOH staff for each event.
  • Understand how to properly source, vet, interview, onboard, train and manage new team members.
  • Effective communication, interpersonal and leadership skills

Qualifications
  • Bachelor's degree in Hospitality Management, Business Administration, Operations Management or related field (preferred).
  • Proven experience in catering sales and operations management, with a minimum of five to seven (5-7) years in a similar role preferred.
  • Strong sales acumen and demonstrated success in achieving sales targets and building client relationships.
  • Excellent communication and interpersonal skills, with the ability to effectively engage with clients and team members at all levels.
  • Proficiency in Microsoft Office Suite and catering management software.
  • Detail-oriented with strong organizational and multitasking abilities.
  • Extensive experience and knowledge of practices and procedures of off-premises catering.
  • Demonstrated proficiency and successful experience in catering sales generation, contract negotiation and pricing, event scheduling, training, catering, banquets, and menu development.
  • Ability to work independently both on and off venue property with little supervision or oversight.
  • Proven revenue and budget management skills.
  • Must have experience designing and managing back-of-house and front-of-house staff and operations.
  • Must be detail-oriented and extremely organized with the ability to work independently and comfortable making decisions.
  • Must have, or be able to pass, ServSafe Manager Training Certification.
  • Ability to adhere to high standard of business etiquette, professional verbal, and written communication.
  • Ability to consistently represent the Company in a professional, positive, and knowledgeable manner.
  • Must be flexible to work extended hours due to business requirements.
  • Ability to work flexible hours, including evenings, weekends and holidays to accommodate client events and business needs.
  • Ability to travel to outside sales calls and/or events.
  • Proven ability to make solid, appropriate, and independent decisions.
Created: 2024-10-05
Reference: eFj6OrAOc8hK
Country: United States
State: Alabama
City: Birmingham
ZIP: 35218

About AEG

Founded in: 1994
Number of Employees: 28000

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