Social Sales Manager

Job Title: Social Sales Manager

FLSA Classification: Exempt (Salary)

Salary Range: $70,000 - $75,000 annum, plus quarterly/annual bonus incentive plan

Reports to: Director of Sales

Summary/objective: The Social Sales Manager has an overall responsibility for achieving food and beverage, hotel accommodation, and function room rental revenue goals. Solicit and book corporate functions that ensure customer satisfaction and maximize hotel revenue and profitability.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Greeting each guest enthusiastically and with a smile to create a friendly positive experience.
• A neat professional appearance must be always maintained, along with a respectful, open-minded demeanor to reflect the philosophy of the organization.
• Act as an ambassador for the brand with a Positive outlook
• Implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel’s’ sales objectives.
• Execute networking strategy to include outbound solicitation, community involvement in organizations and associations necessary to drive lead generation.
• Responsible for selling programs and functions
• Return all inquiry phone calls/walk-ins in a timely manner
• Load all information into booking system (currently Resort Suites) including but not limited to: Group Information, contacts, address, phone numbers, emails
• Entertaining potential clients including menu presentations and property tours
• Negotiate while achieving maximum revenues and profits while maintaining highest level of guest satisfaction
• Conduct and maintain appropriate trace systems for all sales activity
• Properly communicate guest requirements and expectations to operational departments through existing systems such as BEO’s, Sales Contracts, Resumes.
• Perform all other duties as assigned by management.
• Fully aware of and comply with Inn’s policies and procedures as identified in the procedure manual and handbook.
• Adhere to all Health and Safety policies and procedures.

Marketing and Financial Duties:

• Maintains successful performance by increasing revenues, controlling expenses, and providing a return on investment for ownership.
• Maintain or exceed budgeted sales and profits in all catering areas
• Develop and Analyze Annual Food and Beverage Spread Sheet to track progress.
• Manage the “yield” by “minimum expenditure”. Evaluating each piece of business to ensure business can be properly serviced and makes financial sense.
• Negotiation of Contracts, BEOs (Banquet Event Order), event planning, and follow through to achieve highest possible guest satisfaction.
• Confirm Agreements with correct event information, and secure guest signature with deposit.
• Secure customer signatures on all BEO’s and distribute BEO’s on a timely basis to operating departments.
• Maintain Catering Files
• Collect and process appropriate deposits/payments/final payment.
• Manage the business to capture the highest possible profit margin.
• Responsible for updating annual Competitive Marketing Analysis in partnership with the Director of Sales.
• Suggest innovative marketing ideas and develop deployment strategies to continue to grow market share
• Attend sales strategy meetings to provide input on weekly and overall sales strategy.
• Prepare and submit weekly activity reports including pace and lost business reports.
• Collect payment for all events in accordance with the contracted deposit schedule

Operational Duties:

• Implements seamless turnover from sales to operations and back to sales while consistently delivering high level of service.
• Working closely with all departments involved with the execution of catering events.
• Preview all rooms set ups 1 hour prior to event.
• Introducing guest to Banquet Manager or Captain, and review event details to ensure accuracy and guest satisfaction
• Observe service, food quality and presentation as needed.
• Work closely with Director of Sales and Chef on pricing specialty menus.
• Work closely with Banquet Manager and their team to create and ensure quality levels are being met on a consistent basis, as well as enhancing overall banquet set-ups.
• Assist with reviewing and updating menus regularly to meet guests needs, maximize revenue, and remain current with trends.
• Attend weekly BEO meetings with the operational team to ensure communication of event requirements

Supervisory Essential Duties

• Provides day-to-day leadership and training to sales coordinators to achieve property sales objectives with overall responsibility for achieving booking goals and property revenues