Catering Sales Manager

The Modern Home Of American Golf

Discover The Modern Home of Golf at our Frisco resort & spa.

At the heart of modern golf culture, Omni PGA Frisco Resort & Spa delights from tee time to cocktail hour. Stay in one of our 500 thoughtfully-appointed hotel rooms and suites or one of 10 exclusive ranch houses. Tee off on two 18-hole championship courses at Fields Ranch, designed by acclaimed golf course architects Gil Hanse and Beau Welling. Practice on a 2-acre putting course, continue after dark at The Swing, a lighted 10-hole, par-3 short course, and find more fun off the fairway at the Monument Realty PGA District nearby. Balance your golf getaway at our resort in Frisco, TX with four on-site pools, including an adults-only rooftop infinity pool. You can also book rejuvenating treatments at Mokara Spa and indulge in inventive fare at 13 dining destinations. Whether you're planning your next golf trip or a once-in-a-lifetime family vacation, you'll always remember your stay at Omni PGA Frisco Resort & Spa.

Catering Sales Manager

Omni PGA Frisco Resort & Spa is now hiring a Catering Sales Manager for our 127,000 square feet of meeting and event space; and our extensive range of flexible indoor and outdoor meeting, event and naturally lit pre-function spaces. Our indoor spaces feature custom-designed carpets and light fixtures inspired by golf and the local landscape, while our outdoor spaces are separated from each other to create private events, with all those spaces showcasing spectacular golf views. Whether it's an elegant celebration in our 23,000 square-foot grand ballroom or a more intimate event in the 5,000 square-foot pavilion with a seamlessly integrated adjoining patio and event lawn, our catering services team attends to every detail with expert care and personalized service.

The Catering Sales Manager will facilitate all aspects of the event including, but not limited to tour, contract, plan, organize and service social and corporate catering functions for the resort and ensure maximization of room and meeting space, revenues, and profits while delivering a quality product. Focus on execution of all aspects of event planning including coordination from the signing of a group, VIP needs, amenities, and assisting in completion of BEOs and group resumes.

Responsibilities

• Proactively sell and service social and corporate catering bookings with a focus on upselling food and beverage. Plan and coordinate all details with each client.
• Services events turned over by Director of Catering and Associate Director of Catering
• Prepares and reviews catering contract for accuracy
• Checks function diary to ensure proper space has been assigned
• Coordinate all aspects of an event as assigned by the Director of Catering to include but not limited to : food and beverage requirements, timing of events, audio-visual requirements, special attention to guests, room type allocation, rooming list, amenities, function room set up, group transportation, type of check in, special meal requests, arrival / departure manifests, luggage storage, complimentary rooms, billing instructions, authorized signatures, room deliveries, telephone and internet requirements, box storage and delivery, power requirements, group hospitality / office / registration desk requirements, business center requirements, key requirements, expected food and beverage outlet usage, entertainment, leisure activities, dcor (to include floral) requirements.
• Adhere to all Catering Department and resort standard operating procedures.
• Responsible for prompt handling (within the business day) of inquiry calls and monitoring the efficient flow of paperwork relative to confirming function details to the client
• Maximize revenues for the hotel through up-selling techniques
• Creates estimate for accounting of expenditures; ensures all deposits are collected according to deposit schedule in contract
• Be aware of departmental operating budget and up sell at every possible opportunity.
• Partner with the culinary team to create menus designed to fit client's needs as well as maximize food and beverage revenues.
• Recommend appropriate "in-house" and / or preferred vendors for group related services to drive hotel revenue.
• Prepare resumes for each group and review details at weekly resume meeting.
• Create Banquet Event Orders (BEOs) to review with the client.
• Prepare and Distribute BEOs according to the distribution schedule, which includes all food and beverage and event requirements to be reviewed with the Banquets, Banquet Setup and Culinary Departments in daily BEO meeting.
• Conduct resort site inspection tours.
• Maintain close client contact with effective communication to ensure guest satisfaction and establish closer working relations with repeat clients.
• During event, personally ensure that all planned specifications are followed and correct where necessary.
• Conduct pre- and post-conference meetings when it is agreeable with the client.
• On conclusion of event, review final bill and evaluation with meeting planner / client
• Proactively achieve consistently high Medallia scores through establishing a good rapport with the client, preparation work having been done accurately and being visible during the conference to ensure the client's expectations have been met.
• Attends required meetings including Stand-Up Meeting, BEO Meeting, Resume Meeting and Department Staff Meetings.
• Other duties as assigned by Director of Catering.

Qualifications