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Catering Sales Manager

Wolfgang Puck Fine Dining Group
Las Vegas, NV
  • Posted: March 03, 2023
  • Full-Time
Job Summary: Catering Sales Manager's job has a primary emphasis on generating revenue from group dining events, be it via corporate events and social functions. He/she will manage catering accounts to achieve guest satisfaction and to solicit past and new business to ensure all revenue goals are achieved or exceeded. Responsible for soliciting new catering sales accounts, entertaining, and maintaining relationships with existing accounts to meet and exceed revenue goals in food, beverage and room rental segments.

Essential Job Functions:
  • Client interface, event sales and marketing
  • Book & organize any/all client needs during their allotted time in rented space
  • Creates proposals, contracts and banquet event orders
  • Prepares and monitors budgets; financial targets and forecasts
  • Maintains local clients database and builds and maintains relationship with new vendors
  • Performs related duties and special projects as assigned
  • Responsible for soliciting new business, entertaining, and maintaining relationships with existing accounts to meet and exceed revenue goals in food, beverage and room rental segments
  • Create quarterly marketing plan for review
  • Create & nurture client relationships through, sites, sales calls, networking events & entertaining (i.e. DMC's,Hotel Partners, Restaurant Sales Managers, Concierge, Wedding Planners)
  • Maintain one-year convention calendar monthly
  • Reach out to upcoming conventions (90 days out)
  • Local market outreach (ie. charity fundraisers, school partnerships, sporting partnerships, local gala's, contacting local influencer's, etc.)
  • Respond to guest leads within 24 hours with minimums, menus & availability
  • Maintaining good health of Tripleseat (i.e proper inputting / client contracting / accounting / reporting / forecasting)
  • Following sales budget and goals
  • Consults with cleints to plan and determine event requirements, including number of guests and size of venue
  • Discuss menu choices and associated cost with clients
  • Collaborates with chef regarding special items to be added to the menu
  • Oversees preparation of the venue for the events
  • Address problems or compliants concerning the food, event and/or services provided
  • As required, may assist with scheduling and planning of other aspects of the event, including decorations, flowers, photographer, music, or entertainment
  • Coordinate thorught with vendors to ensure that you are constantly in sync with all event elements
  • Attends weekly BEO meetings with management team.
  • Gathering menu needs and expediting BEO's three weeks prior to events
  • Maintain open lines of communication on all events with on-site management team
  • Coordinate with scheduling managers for coverage, setting up service plan, closing out events, daily recaps to Director of Catering
  • Collaborates with Director of Catering to develop marketing plans, and budget analysis
  • Stay on top of industry trends to identify potential opportunities for company growth.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:College Degree in hospitality management is preferred

Required Experience:

•Minimum 3 years of catering and sales experience in hotel, restaurant and;/or catering venue

•Must have a passion for sales and event catering and having a loyal character.

•Must have proven local market knowledge and experience in events/sales.

•Restaurant/Hospitality experience preferred.

•Excellent organizational skills and attention to detail

•Extensive knowledge of event planning and catering requirements

•Ability to work with clients to determine and anticipate needs of the event

•Throughout the event check in with the client to ensure that all expectations are being met

Supervise staff working the catering event

Knowledge, Skills, & Abilities:
  • Use discretionary judgment in dealing with confidential subjects and sensitive issues and maintaining confidentiality
  • Strong interpersonal skills, and comfort working with a diverse client roster, vendors and event staff personnel
  • Ability to take initiative without being prompted and work independently with minimal supervision
  • Ability to prioritize and manage multiple tasks simultaneously
  • Excellent verbal and written communication skills
  • Must have the ability to handle high business volumes, multi-tasking, all the while maintaining composure.
  • Creative but strategic thinker with strong decision making skills and an analytical eye
  • Ability to manage multiple projects simultaneously
  • Open availability - this is a full time position which may require days, nights, weekends, and holidays.

Physical Requirements: While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions: May require evening and weekend hours; may require local travel. While performing the duties of this job, the employee generally works in an indoor office environment. You will usually be based indoors, splitting your time between the corporate office, meeting with clients on-site at restaurants and/or offsite location. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

WolfgangPuck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class. If you'd like more information about your equal employment opportunity rights as an applicant under the law, please click here: EEOC Poster.

Wolfgang Puck Fine Dining Group


Las Vegas, NV
89119 USA



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