KEY PERFORMANCE ELEMENTS
1. In close cooperation with Director of Catering Operations and under the direction of the General Manager and Director of Catering, execute sales strategy and objectives as assigned by General Manager and Director of Catering. Develops and grows all leads, adds to and maintains current listing of prospective business and current Guest contacts for use in marketing LYFE Kitchen's catering and banquet program. Plans and executes business development functions on-site and off-site.
2. Build brand loyalty through telesales and follow-up calls. Create and maintain customer base. Supervises and participates in development of specific requirements for each catering and banquet event, chairing necessary meetings and preparing written documentation of all agreed upon catering and banquet orders and events. Plans menus, orders and deliveries with guests and uses the opportunity to utilize suggestive selling techniques and to reinforce LYFE Kitchen's quality products and services. Monitors events prior to execution; communicates regularly with other departments to identify and resolve any challenges. In weekly updates and again at least 24 hours prior to all events, verifies with all involved departments progress and final details for each event.
3. Under the direction of the General Manager supervises the work of the Catering Coordinator and other LYFERS on off-site catering and in-restaurant private dining events. Obtains feedback on all off-site and private dining functions; provides feedback and recommendations for improvement to other members of the restaurant management team and the Director of Catering Operations. Maintain ongoing contact with guests through "thank you" letters and follow-up calls seeking feedback. Mentors, coaches, trains and provides feedback to catering coordinators.
4. Provides weekly functions booked and revenue reporting using established formats.
5. Serves as member of restaurant's management team, including working management shifts when needed.
6. Represents LYFE Kitchen at various community and charitable events as assigned and directs the work of LYFE Kitchen Team Members at these events as assigned.
COMPETENCIES
-Thorough understanding of LYFE Kitchen operations, menu and catering capabilities
-Pays attention to details; verifies all Guest requests and requirements to ensure strong execution
-Logical and analytical approach to problem-solving using proven methodologies
-Self-starting with proven track record and ability to work independently
-Is able to multi-task at all times and work both independently and as a member of the LYFE Kitchen team
-Is focused on providing an outstanding Guest experience from the Guest's first contact with our Catering and Private Dining program through completion of the event and receipt of the Guest's feedback
-Ensures that communication to fellow Team Members is always professional, supportive and appreciative
-Quickly recognizes challenges and opportunities, seizing the initiative for success
PHYSICAL REQUIREMENTS
Some portion of duties can be completed in an office environment. The outside sales work, travel to events and execution of events can be physically demanding due to irregular hours, deadlines and the need to plan for and respond quickly to any contingencies.
Lifting of up to 40# may be required, for stacking, positioning and movement of equipment and supplies.
Position also requires: loading and driving of catering van through sometimes heavy city traffic; efficient and timely management of and sometimes physical delivery and setup of food, beverages, equipment, supplies and employee labor to off-site functions.
ADDITIONAL REQUIREMENTS
- Employee must be a licensed driver and pass the required motor vehicle record inquiry
EXPERIENCE REQUIREMENTS
-3+ years in hotel food/beverage, commercial food service and/or restaurant operations, including responsibility for catering/banquet sales
-1-2 years of over-the-phone, cold calling experience preferred
-Demonstrated capability to maintain effective relationships with internal and external customers of all levels and skill sets
-Outstanding verbal and written communication skills
-Familiarity with banquet/catering revenue and cost issues; ability to read and interpret financial statements related to restaurant revenue, catering/banquet revenue, food and labor costs
-Strong track record of leadership skills
-Must possess California Food Handlers Card
Interested candidates, please click on "Apply" to upload your resume and complete a brief interest questionnaire.