Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. SUMMARY: Overall direction and responsibility for sales and operations of catering/banquet department. Act as liaison between food and beverage and hotel. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Develop annual sales budget with Executive Team. * Develop and directly yearly/quarterly marketing plan to meet and exceed budgeted sales goal * The ability to generate new and on-going business through: * creation/maintenance of database * prospecting weekly calls/visits (cold calls, referrals, old business) * networking-attending civic/professional activities * The ability to direct and maintain the sales process (as outlined by audit program) * return all inquiry phone calls/walk-ins * conduct tours/entertain potential clients * create menu presentations for potential clients * negotiate/achieve maximum revenue/profit while satisfying clients needs * conduct and maintain appropriate trace/follow-up systems for all sales activity * close deals and generate appropriate paperwork * communicate to banquet manager/Chef, the needs of the clients * build and maintain potential/existing client database * The ability to manage department effectively * Conduct regular sales meeting for catering/hotel sales managers-focus on sales building * Coordinate sales efforts between hotel sales department and catering/banquet sales to Ensure proper utilization of function space to yield maximum revenues. * Review and update menus/packages/upgrades regularly to insure we are satisfying guests needs and maximizing revenue. * Create appropriate sales collateral and tools for department. * Review all banquet event orders and daily/weekly banquet sheets to ensure accuracy. * Conduct appropriate weekly communication meetings with operation team to ensure successful events. ADMINISTRATIVE RESPONSIBILITIES: * Responsible for completing and communicating monthly sales/revenue/pace results to Director of Sales and Marketing * Conducts Weekly BEO Meetings * Develops appropriate revenue/production goals for the catering team with the DOSM buy-in and support * Work with Executive Chef and DOSM to create and maintain Banquet menus and other Marketing Collateral * Actively participates in weekly sales/pace/BEO meetings * Pulls and analyzes appropriate data to develop and recommend appropriate actions * Creation of Annual Budget with support of DOSM * Writes Annual/Quarterly Marketing Plans * Conducts FJP and Annual Reviews of catering/banquet dining team * Review costing policy with Executive Chef to ensure maximizing profitability * Ensure that accurate and thorough notes/traces of accounts are maintained via PMS and sales database * Organize activities and represent restaurant at off-premise/charity/ tradeshow events * Supervise execution of banquets when needed. * Support hotel in any emergency/safety situation Specific experience we're seeking: * Strong Selling Skills * Ability to inspire, lead and manage a team by example * Act as owner of the catering/banquet department and communicate a clear sense of strategy and purpose * Knowledge of food/wine is essential * Knowledge of sales/negotiation/closing process * High level of creativity, enthusiasm and flexibility * Strong computer skills including Word, Excel and powerpoint * Delphi experience a plus * Well organized, detail oriented with excellent follow-up * Must possess excellent communication skills both internally and externally * Ability to convert vision into specific and tangible actions to benefit the department * Needs to possess nimbleness by changing with the needs of the department operations and the company * Emulates the Kimpton Culture * Diplomacy DESIRABLE QUALIFICATIONS: * A minimum of five years catering/private dining sales experience * Held an Associate and/or Director of Catering position during career QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).