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Senior Catering Sales Manager at Nico

NicoMore Info

Full Time • Salary (Based on Experience)
Expired on Jun 24, 2018

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3 years

Job Details
 This position is responsible for catering sales functions for Nico Osteria and Thompson Chicago. The individual executes this role with passion, drive and will find new revenue opportunities while consistently striving to maximize revenues and promoting positive relationships with guests and colleagues. The individual in this position will demonstrate mastery in effective negotiations of sales, services and prices. The individual in this position will positively contribute to the hotel's effort to deliver memorable and enchanting guest service and maintaining financial profitability. Essential Duties and Responsibilities- The essential functions include, but are not limited to the following:
• Maximization of Revenue
• Assist DOSM in developing conference and convention services marketing plan, goals & strategies
• Assist DOSM with creating effective marketing plans for generating catering revenues.
• Work closely with Group Sales to sell menus which meet the client's needs and maximize revenues
• Negotiate, Prepare and write Catering Contracts.
• Prospect, solicit and close new business as well as maintain repeat clients.
• Interact with clients to determine needs and direct staff accordingly. Respond to telephone and walk-in inquiries of potential guests.
• Actively participate in industry related organizations (NACE, MPI), community/civic activities to maintain awareness within community and to create booking opportunities.
• Review and revise Catering Department guarantee sheets, weekly events sheets. Formulate and make revisions to annual and monthly forecasts.
• Assist in preparation of monthly forecast of sales and catering bookings and their effect on food, beverage, and public room revenues.
• Performs other duties as requested, such as attending outside V.I.P. parties and social events.
• Work in tandem with the Director of Sales in Marketing to open windows of Free Sell for Catering Functions in Conjunction with Group Sales.
• Divide definite catering/sales files and to work along with Catering/Convention Managers to contact clients, coordinate all group needs and finalize BEO's for all group functions.
• Interact with clients to determine needs and direct staff accordingly. Respond to telephone and walk-in inquiries of potential guests.
• Oversee department to accurately enter and delete information in Delphi or similar system appropriate.
• Handle all major events and VIP clients.
• Oversee service of group functions once they are in house
• Operational Duties
• Tour and inspect banquet and meeting space on a daily basis, report necessary repairs.
• Work in conjunction with other departments to ensure functions go according to plan as outlined on the BEO (Banquets, Kitchen, Beverage, Front Desk, and Accounting).
• Assure that accounting has properly completed credit applications for all groups requesting to be direct billed and collect deposits.
• Give overview of weekly events to staff, sales department, and food and beverage meetings and answer questions.
• Schedule and lead daily BEO and weekly Resume Meetings.
• Take responsibility for accurate pick up information and cut off dates for all groups
• Accurately complete procedural forms as needed on a timely basis (catering change notices, Amenity orders, VIP notices, purchase orders, group resumes, and credit applications, lost business reports).
• Menu and Product Knowledge
• Identify trends, research the competition's products, services and pricing and use to develop strategic business plans. • Periodically review & adjust catering menus to ensure product and vision consistency.
• Create banquet menus in conjunction with Executive Chef & Director of F&B.
• Bachelor’s Degree preferred; however, any combination of education and training within luxury hotel Catering, Sales and Convention Services commensurate with this position description will also be considered.
• Five years combined prior Director of Catering Sales and/or Director of Convention Services preferred.
• MPI certification and NACE membership preferred .
• Serve Safe certification required.
• Basset certification required.
• Willingness to work mornings, evenings and weekends as required.
• Excellent guest service to treat guests like family.
• Strong communication skills to train and motivate staff. Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
Special Skills:
• Dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshot when needed.
• Liaise with DOSM and ADOS to optimize the yield of function space.
• Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.
• Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel, and Outlook. Delphi experience preferred.
• Must have proven selling, negotiating, prospecting and presentation skills. Highly developed customer service skills with strong attention to detail. Ability to read, write and speak English to comprehend and communicate job functions. • Ability to create special themes and menus.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. · Must be able to understand principles related to product you are selling.
• The ability to delegate, effectively train and coach, effective time management.
• Use mathematical skill to interpret financial information, prepare forecasts and compute costs for customers and hotel. • Maintain enthusiasm and interest throughout all conferences with customers.
• Change activities frequently and cope with interruptions.
• Requires coordinating skills to the extent of determining time, place, and sequence of operations to take place.
Physical Demands and Work Environment 
The work that a manager does is both physically and mentally demanding. They are on their feet much of the time, multitasking. Manager must work well under pressure and exercise tact and patience when dealing with staff and guests. Managers in this position typically work fifty hours a week. However, because the restaurant serves the public and are open seven days a week, managers may work longer, irregular hours. 
The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing. 
While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud. 
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. 
All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will posses the skills aptitudes and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.

Compensation details

Contribution for Medical Insurance, Voluntary Dental and Vision, Commission Eligible. Employer Contribution 401k, Manager Dining Discount at all OOH Restaurants, Paid Sick Leave, and Paid Time Off.

Required Skills

Conflict Resolution

Customer service

Event Management / Organization

Experience in a High Volume Environment

Floral Arrangement

Food / Beverage Pairing

Food Preparation Knowledge

Food Safety Knowledge

Hospitality / Management Degree

Menu development

Staff education / motivation

TIPS Certified

Read more

View Job Description

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