Sales Manager

The Sales & Events Manager reports to the General Manager along with the Director of Sales,and is tasked with creating innovative solutions and improvements, meeting financial goals, andmotivating a team to work in a collaborative manner for the best possible guest experience.They solicit local businesses, outside groups, conventions, weddings, etc. and respond toinquiries for those special events. Our Sales & Events Manager is responsible for developingcustomer relationships, scoping out the needs of the local market and delivering a strategicsales plan that will meet and exceed goals. Event Sales is an important part of The GingerCompanies brand and culture. The Sales Manager will need to be able to drive off peak revenueand incremental revenue during peak times.GENERAL ACCOUNTABILITY Directs the efficient and effective operation of the special events department inaccordance with established policies, procedures and guidelines, revenue targets, safetyand sanitation requirements, and executive leadership directives Aligns, develops, and implements marketing strategies to achieve special eventsrevenue targets, and works in conjunction with the General Manager and Director ofSales to create monthly, quarterly, and yearly sales plans Networks and builds effective relationships with local client bases, businesses, outsidegroups, conventions, etc. in order to promote the restaurant’s special events services,and responds to inquiries Oversees and approves, or personally negotiates special events contracts in accordancewith established policies, procedures and guidelines Reviews labor forecasts and budget projections to ensure that restaurant departmentaltargets are in alignment; and generates financial reports to Director of Sales inaccordance with established procedures and deadlines Promotes effective strategies and employee engagement approaches to instill teamsupport of organizational values, priorities and objectives Approves standard operating procedures, policies, protocols and guidelines thatpromote the effective, efficient, and safe operation of the event department, teamproductivity and well-being Advises clients and guides them on services available while securing appropriatefood/beverage needs. *The company reserves the right to add or change duties at any time.JOB QUALIFICATIONS Education: Bachelor’s degree in hospitality, marketing, or closely related field (preferred) Experience: 3-5 years of progressive sales experience with a catering company, full-service hotel or restaurant.SKILLS Advanced skill in prospecting, rapport building, listening and objection handling in order toeffectively close event sales Excellent interpersonal and communication skills in order to effectively engage othersverbally Ability to listen and speak in English in order to maintain effective communications in theperformance of essential job functions Ability to read and comprehend multiple data sources, such as contracts, written workinstructions, policies, procedures and other work materials in English in order to performessential duties in accordance with safety, sanitation and operational standards and training Knowledge of grammar and writing principles in order to compose ideas, work instructionsand directives, policies/procedures, corrective actions, and other communications in writing Demonstrated skill in the application of sales and client management information systemsto effectively and correctly execute various transactions Strong time management and organization skills Attention to detail Strong knowledge of financial and budgeting principles Intermediate arithmetic and Excel spreadsheet skills in order create financial, forecastingand sales reportsSCHEDULE REQUIREMENTS Full-time | In Venue Schedule may fluctuate based on departmental requirementsTRAVEL REQUIREMENTS Local travel required when considered necessaryPHYSICAL DEMANDS Frequent lifting, moving and carrying of food trays, dinnerware and drinks, furniture, garbageetc. weighing up to 25 pounds across the venue Regular and prolonged standing and walking inside and outside the restaurant to servicetables, deliver food and beverages, perform BOH function, clean, sanitize and set upworkstations, etc Regular ascending/descending stairs across the restaurant to deliver food, pick up dirtydishware, etc Repeating motions that may include the wrists, hands and/or fingers Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms Constant bending, stooping and turning to serve food and beverages, remove dirtyplate/glassware, dispose of garbage, etc