Why Work at Hotel Carmichael?

At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.

DEPARTMENT: Sales
REPORTS TO: Director of Sales & Catering
Status: Exempt

The Catering Sales Manager (“CSM”) is responsible for booking and servicing all events that do not have guest room needs, with the exception of rooms related to social events, i.e. weddings, holiday parties, etc.  CSMs are responsible for meeting budgeted revenue goals while exceeding customer satisfaction; understanding and anticipating customer needs and building strong relationships to ensure increased repeat business; soliciting new business opportunities and answering, closing and detailing catering sales leads and walk-in customers in order to achieve or exceed activity goals. This position requires an energetic, detail oriented person with a passion for providing 5-star service, a flexible can-do-attitude along with excellent communication skills to ensure customer satisfaction and repeat business.

 RESPONSIBILITIES:

• Provide the highest quality of service to the customer at all times. Quick and timely responses to all calls, emails and leads (no later than 24 hours).
• Solicit and secure business for Hotel through a proactive, focused sales approach using all available technology to identify comp set accounts, new customers in the market while continuing to saturate existing accounts. Must be able to fill schedule with continuous stream of customer contacts on property, on location or via the telephone and internet.

• Develop strong, professional long term business relationships. Attend networking events, become member of civic organization and/or industry associations.

• Must have clear understanding of the hotel’s business strategies and goals to determine individual action plans to meet those goals.
• Create banquet event orders (BEOs) with all set up, A/V and food and beverage requirements needed for group. 
• Ensure all BEOs are signed by the client and distributed to the Banquet and Culinary team in accordance with the guidelines set forth by Hotel.
• Ensure correct billing information is obtained and followed along with any deposit schedules that may be necessary.
• Maintain accurate information and revenues in Delphi at all times to ensure accurate forecasting.
• Create and Maintain neatly organized files with all required and appropriate information.

• Attend all BEO meetings and all other departmental meetings set forth by GM or DOSM and DOC.
• Work closely with Banquet Department on operations and event execution.
• Be on site to greet all groups upon arrival; onsite and visible to groups throughout the duration of their event – checking to ensure everything is running smoothly and that clients are happy and satisfied.
• Follow-up with client after function by phone to ensure customer satisfaction, thank them for the business and to address any possible challenges. 
• Follow-up with various departments to ensure any necessary feedback is communicated.
• Follow through on billing to ensure all monies are collected.
• Assist other sales/catering mangers with site inspections as required.
• Participate in all property specific customer functions.
• Assist with reporting as necessary (monthly location reports, capture rate reporting, annual sales plan, property level account reporting and ad-hoc requests).
• Provide operational support during shows, help drive sales initiatives set forth by DOSM and DOC with team members and conduct or attend training as needed.
• Wear professional attire and always represent hotel to the best of your ability.
• Maintain a positive, cooperative work environment between staff and management in accordance with company values.
• Any other duties or activities set forth by immediate supervisor or General Manager.

QUALIFICATIONS, SKILLS AND ABILITIES:

• Minimum 2 (two) years previous experience as a Catering Manager in a Marriott luxury hotel setting preferred.
• Minimum 2 (two) years previous experience with Marriott CI/TY preferred 
• The ability to negotiate, influence and sell.
• Excellent time management, self-management and self-motivation. Must be organizationally savvy with a keen focus on detail. 
• Ability to maintain composure under pressure.
• Possess determination and commitment to achieve financial expectations
• Have deep desire to always produce quality results – taking pride in work.
• Flexible schedule to include evenings, weekends and holidays as dictated by business demands.
• Demonstrate resilience and flexibility in the face of change.
• An innate desire to exceed guest expectations and have an uncompromising approach to service and follow through.
• Candidates may be called upon to work extended workweeks, including weekends or holidays, to accommodate a client's needs as well as any functions they are overseeing.

Physical Demands

While performing the duties of this job, the CSM is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Generally works in an office setting with minimal adverse exposure to environmental hazards.

This job description is not an exclusive or exhaustive list of all job functions that a Curator in this position may be asked to perform from time to time.