Sales & Marketing Manager

ARE YOU PASSIONATE ABOUT HOSPITALITY?

We are a Charlotte, NC-based hospitality company that operates multiple full-service independently owned, chef-driven restaurant concepts and we are always looking for qualified candidates like yourself to help make our vision a reality!

We offer paid managerial training and certifications, all benefits, base salary with commission and bonus plans, paid vacation, and opportunities for career advancement. We pride ourselves on creating environments where high performers can thrive and are rewarded for their high performance. Several of our managers and chefs are examples of inspiring success stories which included training, development and advancement.

POSITION SUMMARY:

The Sales and Marketing Manager is responsible for all aspects of private party sales as well as driving overall restaurant sales in the community through marketing, advertising, and promotions. This position is a leader in the restaurant who will set the proper example for professionalism and adherence to restaurant standards. They are responsible for meeting budgeted banquet sales goals and overall restaurant sales goals and for executing a well-developed and challenging annual marketing plan.

GENERAL JOB REQUIREMENTS

•  Is certified as a host at a minimum. It is also recommended that the salesperson be certified as a server. Must set the example by always adhering to standards when engaged in these job duties
•  Demonstrates attentiveness to guests needs and ensures needs are fulfilled
• Always demonstrates courtesy and a positive attitude toward our guests
• Uses guest names and recognizes guests by name
• As a leader, always displays a professional and positive attitude. Can use and enforce the complaint resolution procedure to get concerns addressed rather than display open negativity or poor attitude
• Ensures proper storage of equipment and assists management in maintaining storage rooms in a neat and orderly fashion
• Completes any other reasonable request made by a supervisor in a reasonable time frame
• Maintains business appearance and follows all Napa Division dress code requirements 

WINE TASTINGS AND DINNERS

• In conjunction with the Beverage Manager, plans and executes wine tastings and events
• Sets up room for events according to banquet execution standards
• Meets with culinary team on menu, prepares BEO and posts per standards
• Is present at events to help greet guests and ensure smooth banquet execution

BANQUET SALES

• Is responsible for meeting budgeted sales goals for the restaurant
• Actively prospects for banquet sales, calling on and visiting businesses in the community to drive sales on a regular basis
• Greets all significant parties and ensures their satisfaction, including any events held on weekends
• Highly proficient on catering sales software – follows all standards in PDR SOP
• Ensures all events have a signed catering contract with terms and conditions
• Makes sure that terms and conditions are adhered to including guarantee and cancellation policies. Waives these policies only in the best interest of keeping rooms booked to full capacity and with approval from GM
• Makes sure banquet BEOs are posted in the restaurant by Friday for the following week
• Makes sure an accurate and updated public online banquet calendar is maintained 30 days out
• Keeps Open Table updated with upcoming banquets (multiple tables booking of the entire room and a reservation time spanning the whole shift)
• Keeps the restaurant staff always updated regarding changes to pre-existing BEOs by holding regular meetings
• Follows up with banquet guest leads in a timely fashion to ensure guest satisfaction
• Follows up on completed banquets by calling or sending thank you notes
• Creates new sales leads and follows up on these leads to make sure that budgeted banquet sales goals are met
• Can manage banquet execution and follow all banquet execution standards

MARKETING

•  Performs marketing, advertising, and public relations tasks as necessary to promote not only banquet sales, but overall restaurant sales
•  Engages in the ongoing administration and execution of a highly effective hotel concierge program
•  Is a member of local community organizations and attends regular meetings to drive sales
•  Actively engages in community involvement and networking, is visible in the community.  Works community events as required
•  Works with the general manager to write and execute a restaurant level annual marketing plan including projects to promote banquets as well as overall restaurant sales
•  An effective marketing plan will include at least 1 special event per month. Numerous ideas for these projects are provided in the sales and marketing SOP
•  Plans, organizes, promotes, and executes holidays and special events as a part of the restaurant marketing plan to increase overall sales
•  Engages in effective electronic marketing efforts including social media, dining websites, e-mail database, website updates, etc. Coordinates efforts with graphic/website designer and submits weekly plan for promotions.
•  Understand the principles of effective restaurant marketing as provided for in training and always adheres to these guidelines

EDUCATION AND EXPERIENCE

•  High School diploma or general education degree (GED) is mandatory
•  A bachelor’s degree in hospitality management, marketing, business, or related career field is preferred. An exception may be made if work experience is equivalent.  
•  At least 2 years of previous related experience in direct sales is necessary. This should include generating leads, closing leads, cold calling, etc. related to sales
•  Excellent writing skills and public speaking skills are necessary

KNOWLEDGE, SKILLS, ABILITIES

•  Ability to effectively communicate with customers, utilizing tact and diplomacy when necessary
•  Ability to carry objects on a tray without breaking or spilling
•  Ability to follow directions accurately

PHYSICAL/MENTAL DEMANDS

•  The employee is required to be on their feet for a large portion of the day/shift. The employee must be able to lift and /or move heavy objects including tables and cases of food and beverage; must be able to lift approximately 20 pounds overhead
•  Must be able to sustain constant mental and visual attention

WORKING CONDITIONS

•  Employee will work in a kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
•  Flexible schedule can vary from week to week; work required on evenings, weekends and holidays.