Catering Sales Manager

Why We're Here

At Hotel Indigo® we serve the curious – people who are inspired by new places, new people and new ideas.  With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We’re a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.

How We're Different

Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel opened in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life’s true riches.

Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike.  We are looking for bright, confident, and free-spirited people to join our team!

What You'll Do

The Catering Sales Manager acts as the liaison between the hotel operations departments and the client. The CSM strives to achieve a balance between executed contracts, service and profitability. Through efficient management, communication and coordination of the conference requirements, the goal is to capture the hotel's fair share of revenue through food, beverage, room rental and auxiliary services, such as audio visual provisions, storage and labor fees and other applicable fees. The design and management of conference logistics must include labor saving measures, as applicable.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Coordinate meetings, conferences, exhibit shows, and special events with accuracy and detailed communication for client and hotel departments, providing memos, Banquet Event Orders, and Group Profiles as needed.
• Ensure that all contracted groups are meeting or exceeding minimum food + beverage revenues, guest room revenues, meeting room rental revenues, and monitoring for potential attrition.
• Coordinate menu arrangements for conference clients that maximize the revenue potential for the hotel, while serving the needs of the client.
• Must be able to upsell food + beverage, guest room types and any ancillary revenue streams.
• Obtain Conference rooming lists, monitors cut-off dates, and obtains rooming lists by the due date and in accordance with the sales contract.
• Assisting conference clients with off-premises hotel details, such as floral concerns, house car requests, limousine requests, entertainment referrals, golf or sports arrangements, spousal programs, and motor coach arrival/departure patterns, while informing hotel departments and maintaining the hotel's physical plant integrity. All arrangements must be assessed for appropriate charges, ensuring fair revenue sharing based on time and labor expenditure.
• Obtain the appropriate approval of the Director of Catering for all purchases, rental or leasing of equipment or supportive requirements of conference groups prior to and in advance of the actual date of use.
• Maintain accurate and current space (room) blocks in the group function log, observing proper turnovers and releasing space appropriately and timely, so to maximize the revenue potential of the hotel through the booking of other business opportunities.
• Utilize the office file system, trace system and general office systems in accordance with the current policies and procedures.
• Support Sales Teams with prospective clients by suggesting logistics, creating custom menus, outside vendor coordination, etc.
• Complete all special projects as assigned by the Director of Catering in a timely manner, while meeting the specified objectives of the assigned project.
• Maximize the hotel's revenue potential by assessing/monitoring room rental fees, telephone charges, box delivery/storage fees, service fees and other revenue-generating factors in accordance to the sales contract and with regard to hotel policies.
• Submit all conference menus, conference profiles, and event orders to the Director of Catering for review and signature, prior to issuance.
• Keep the Director of Catering promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so that prompt and corrective action can be taken when appropriate.
• Maintain flexible hours to accommodate customer needs, due to the cyclical nature of the hospitality industry. Conference Services Managers may be required to work varying schedules to reflect the business needs of the hotel.
• Conduct tours for potential and booked clients.
• Support sales representatives in determining repeat/additional opportunities to serve group clients.
• Based on slow business conditions, may support direct catering or group sales initiatives.
• Additional projects and responsibilities may be assigned as needed.

Administrative Responsibilities:

• Schedule appropriate interdepartmental meetings for the operational aspects of coordinating conference requirements, which may include pre-planning meetings or a Pre-Conference Meeting for the operational departments.
• Adhere to all organization policies, procedures, guidelines, as set forth by the Kimpton People and Culture department.
• Prepare detailed Conference Profiles (Resume) for conferences that are comprehensive and issued in a timely manner (no less than five business days prior to the group arrival date).
• Provide an accurate Conference Profile that documents all aspects of a particular conference, to include menus, meeting set-ups, client profiles, reservation pick-up statistics and other pertinent information as outlined in the current departmental policies and procedures.
• A comprehensive Post Conference Report should be prepared within 72 hours of departure, detailing actual conference statistics, attendees' profiles, future potential analysis, observations, and comments. Important information may include the number of comps, VIPs, and relocated attendees due to sell-to-capacity issues.
• The job involves completing banquet event orders, distributing correspondence, maintaining accurate space blocks in the group function room log, participating in department forecasting, and compiling accurate reports. Additionally, the job involves reviewing client invoices before mailing to ensure proper assessment of services and goods rendered by the hotel.
• Attends weekly BEO, sales, and operations meetings to maintain a local catering sales goal.

  SPECIFIC EXPERIENCE WE'RE SEEKING:

• 1-3 years related experience in hospitality industry.
• Solid knowledge of food + beverage.
• Solid knowledge of meeting room sets.
• Thorough knowledge of property, space, food + beverage offerings and capacities.
• High level of creativity, enthusiasm and flexibility.
• Well organized, detail orientated and excellent follow up skills.
• Superior writing skills and knowledge of Microsoft Office.
• Delphi experience preferred, but not required.
• Proven leadership skills and interpersonal skills.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

 

Be Yourself. Lead Yourself. Make it Count.