Required Years of Experience
3 years
Job Details
The Catering & Events Sales Manager is at the forefront of customer service, providing guests with above-and-beyond hospitality to ensure a memorable and genuine experience.
The position supports all organizational efforts of the Events Department led by the Director of Events and Catering. Requires maintenance of ongoing key administrative systems, assigned projects and varying daily tasks. This role directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff while taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation.
*Prior experience in Corporate Sales and Meetings required.
Aptitude for sales, organization, clear communication and follow through on tasks in accordance with NoHo Hospitality Group (NHG) company vision and standards is essential. The Events Sales Manager will be an exemplary member of the company’s hospitality philosophy.
Job Duties
1. Promoting and selling the private event spaces at The William Vale, specifically for Corporate Sales and Meetings.
2. Provide administrative support to the Director of Events and Catering, completing assigned tasks in a timely, efficient manner.
3. Learn and comply with all departmental policies/service procedures/standards.
4. Overseeing the details and communication of booked events from start to finish.
5. Provide management support to the Director of Events and Catering and leadership and guidance to the Events Department.
6. Assist the Director of Events in leading the Events Department to realize monthly and annual sales goals.
7. Develop new business with the Director of Events.
8. Foster and maintain positive client relations at all times and resolve client complaints, ensuring client satisfaction.
9. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
10. Maintain complete knowledge of and comply with all departmental policies/service procedures and standards.
11. Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to departmental standards.
12. Be an ambassador of hospitality for all services and events.
13. Assist in preparing weekly work schedules in accordance with staffing guidelines and labor forecasts, based on upcoming events. Adjust schedules throughout the week to meet the event demands.
14. Actively respond to event inquiries via phone and email to provide comprehensive planning details.
15. Assemble daily event folders for all event venues.
Qualifications
1. High school graduate or equivalent vocational training certificate, some college.
2. 2 years experience as an Events Coordinator/Producer, preferably in a fine dining restaurant group or high volume event production company.
3. Highly developed knowledge of various food service styles.
4. Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.
5. Strong leadership skills, highly developed organizational and multi-tasking abilities and sound administrative skills.
6. Ability to input and access information in the property management system/computers.
7. Excellent problem resolution skills and outstanding listening skills.
8. Assist with ascertaining departmental training needs and provide such training.
9. Compute basic arithmetic.
10. Ability to work flexible hours as needed based on the events calendar.
Benefits:
We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Short Term Disability, Life Insurance, Paid Time Off, Employee Dining Discount, BRI Commuter Benefits and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $65,000 - $90,000 per year plus commissions.
Compensation Details
Compensation: Salary ($65,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Strong interpersonal skills
Attention to Detail
Time Management
Ability to Work Under Pressure
Conflict Resolution
Team Collaboration
Adaptability
Creativity in Event Planning
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Part of NoHo Hospitality Group
NoHo Hospitality Group operates all food and beverage venues within The William Vale, a luxury boutique hotel located in the heart of Brooklyn's most desired neighborhood, Williamsburg.
Opened during the summer of 2016, The William Vale features Westlight, a rooftop bar with an elevated bar dining menu inspired by New York City's street food, Leuca, a Southern Italian restaurant featuring wood-fired coastal dishes, and Mister Dips, a retrofitted Airstream serving griddle burgers, waffle fries and dairy dips as well as a multi-faceted banquet and catering department.
Awards
2023202220212020Leadership
Executive Chef
