📣 Now Hiring: Catering & Events Sales Manager (Full-Time)
Location: New York City
Schedule: Monday through Friday, 8:30 AM – 4:30 PM
Base Salary: $65/75,000 annually +
+ Commission: 3–5% on all direct catering sales

Are you a dynamic and relationship-driven sales professional with a deep passion for hospitality, food, and event planning? Do you thrive in fast-paced environments, love engaging with clients, and take pride in turning a one-time order into a long-term partnership? If so, this opportunity might be the perfect next step in your career.

A rapidly growing hospitality group is seeking an enthusiastic and results-oriented Catering & Events Sales Manager to join its expanding team. This role will initially focus on a beloved, established restaurant brand in New York City, with the exciting opportunity to scale and support additional iconic food and beverage brands under the same umbrella. With growth already underway, this is a fantastic moment to get in early and help build a best-in-class catering and events program that spans across some of NYC’s most well-known and respected culinary concepts.

As the Catering & Events Sales Manager, you’ll be responsible for cultivating lasting relationships with both new and existing clients, executing seamless catering experiences, and collaborating across restaurant operations to deliver outstanding results. From curated lunches for law firms to customized event menus for creative agencies, your ability to create tailored, high-touch experiences will help elevate the presence of these brands throughout New York City.

• Proactively generate new business by identifying catering opportunities across a wide variety of industries, including corporate, nonprofit, entertainment, and private events.

• Build and maintain strong client relationships by offering outstanding customer service, timely follow-ups, and customized proposals that reflect the client’s needs and brand vision.

• Manage incoming orders from digital platforms, corporate clients, and direct inquiries, ensuring all details are accurately captured and communicated.

• Coordinate logistics with internal teams, including restaurant managers, kitchen staff, and delivery personnel, to guarantee on-time, professional service.

• Collaborate with the Catering Director to develop innovative, seasonal menus and promotions that reflect current culinary trends and the unique identity of each brand.

• Provide occasional on-site support for major events or high-profile client meetings to ensure flawless execution and client satisfaction.

• Maintain accurate sales records, track performance goals, and manage your pipeline using CRM tools and internal reporting systems.

• Serve as a brand ambassador at industry events, tastings, and promotional activations throughout NYC.

• Stay up-to-date on menu changes, packaging upgrades, pricing adjustments, and customer feedback to ensure consistent quality and service excellence.

• 2–3 years of proven experience in catering, hospitality sales, or event management, preferably in a multi-unit restaurant or foodservice environment.

• Strong sales acumen with a successful track record of building a client base and meeting or exceeding revenue goals.

• Deep understanding of food and beverage logistics, including packaging, delivery timelines, and large-scale order coordination.

• Excellent written and verbal communication skills; confidence in both client-facing conversations and internal team collaboration.

• Highly organized with the ability to manage multiple projects simultaneously, maintain meticulous records, and prioritize effectively.

• Tech-savvy and comfortable using CRM platforms, online ordering tools, and digital communication apps.

• Energetic, personable, and highly professional demeanor; a self-starter who thrives in a growing, entrepreneurial setting.

• Willingness to travel across Manhattan and potentially other boroughs for site visits, client meetings, and promotional events.

• Reports directly to the Director of Catering & Events

• Collaborates closely with a wide range of stakeholders including restaurant general managers, kitchen leadership, delivery coordinators, and administrative staff

• Plays a critical role in bridging front-of-house hospitality with off-premise dining and events strategy