The Holiday Inn Charlotte University Place has an exciting opportunity to join our team as a Catering Manager. Responsible for efficiently and effectively increasing banquet food and beverage revenue and meeting room rental income ensuring the proper information is provided to all operational departments for the coordination and servicing of banquets, meetings, and other events in-house. Responsibilities: • Ensure distribution and follow-up within twenty-four hours on all catering leads. • Solicit and book event food and beverage business for social markets. • Assist clients by offering suggestions with regard to setup, menus, decorations, etc. • Ensure distribution of upcoming function sheets to be compiled in the weekly schedule of events. • Adhere to all of GF Management’s policies and procedures. (i.e. verified event contracts, methods of payment, deposits, guarantees, etc.) • Greet customer contact prior to the start of each function and maintain contact throughout the function to ensure that all arrangements are satisfactory. • Follow up on completed events and solicit for future business. • Send "thank you" communications to appropriate clients at the completion of events. • Continually prospect for new business. • Ensure proper completion and distribution of all required sales reports on a timely basis. • Participate in weekly sales meetings, daily BRM (Business Review Meetings), and department staff meetings. Supportive Functions: In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Adhere to GF Management Sales Office policies as they relate to file setup, account maintenance, etc. • Participate in key local organizations as recommended by the Director of Sales or Director of Catering. Specific Job Knowledge, Skill, and Ability: • Knowledge of a hotel structure and how all departments interact. • Ability to effectively communicate both orally and written in a friendly positive manner in order to solicit business, meet client needs, and problem-solve. • Ability to move throughout the hotel to conduct site inspections. • Ability to listen, speak, and write to ascertain and respond to client needs. Act as a liaison between the client and various hotel departments. • Basic mathematical and analytical skills to interpret catering reports and sales estimates. • Must have knowledge of food and beverage etiquette, guest relations, and service standards. Qualifications: • Education- Four-year college degree, however, any combination of education, training, or experience that provides the required knowledge, skills, and abilities is acceptable. • Experience- Prior hotel sales experience preferred.

• Ensure distribution and follow-up within twenty-four hours on all catering leads. • Solicit and book event food and beverage business for social markets. • Assist clients by offering suggestions with regard to setup, menus, decorations, etc. • Ensure distribution of upcoming function sheets to be compiled in the weekly schedule of events. • Adhere to all of GF Management’s policies and procedures.  (i.e. verified event contracts, methods of payment, deposits, guarantees, etc.) • Greet customer contact prior to the start of each function and maintain contact throughout the function to ensure that all arrangements are satisfactory. • Follow up on completed events and solicit for future business. • Send "thank you" communications to appropriate clients at the completion of events. • Continually prospect for new business. • Ensure proper completion and distribution of all required sales reports on a timely basis. • Participate in weekly sales meetings, daily BRM (Business Review Meetings), and department staff meetings. Supportive Functions:In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • Adhere to GF Management Sales Office policies as they relate to file setup, account maintenance, etc. • Participate in key local organizations as recommended by the Director of Sales or Director of Catering.Specific Job Knowledge, Skill, and Ability: • Knowledge of a hotel structure and how all departments interact. • Ability to effectively communicate both orally and written in a friendly positive manner in order to solicit business, meet client needs, and problem-solve. • Ability to move throughout the hotel to conduct site inspections. • Ability to listen, speak, and write to ascertain and respond to client needs.  Act as a liaison between the client and various hotel departments. • Basic mathematical and analytical skills to interpret catering reports and sales estimates. • Must have knowledge of food and beverage etiquette, guest relations, and service standards.