li>Proactively identifies, qualifies, solicits, negotiates and books new and repeat social functions and catering business through outside sales calls, telemarketing, direct mail, trade show shows and other industry related networking outlets in order achieve personal and resort revenue goals; Partners with Marketing and other departments to provide a customer experience that exceeds the customer's expectations; Acts as customer liaison with hotel during customer event/program ensuring daily needs are met and overall customer satisfaction; Works collaboratively with off-property sales channels to ensure sales efforts are maximized; Responds to incoming catering opportunities for the hotel; Stays up-to-date regarding the overall market - competitors' strengths and weaknesses, economic trends, supply and demand, etc. and knows how to sell against them; Closes the best opportunities for the hotel based on market conditions and hotel needs; Uses negotiating skills and creative selling abilities to close on business and negotiate contracts; Builds and strengthens relationships with existing and new customers to enable future bookings; Effectively develops relationships within community to strengthen and expand customer base for group/catering sales opportunities; Conducts site inspections. - Must have ability to work collaboratively with hotel service team in providing exceptional customer service;
- Must have the ability to provide creative, visionary direction to fully realize clients' ideal event;
- Must be detail oriented with strong organizational, communication (verbal & written) and presentation skills;
- Must have ability to support an extensive existing customer database;
- Must have superior customer development and guest relation skills;
- Must have excellent selling (including telephone sales) and negotiation skills and an understanding of the sales process including up-selling products and service to closing;
- Must have advanced knowledge of property-specific business segments, advanced knowledge of contractual agreements and legal implications, advanced knowledge of food trends, food and beverage composition and menu planning and advanced knowledge of food and beverage forecasting and attrition.