The Marriott San Antonio Airport is seeking a
high-energy, results-driven Catering Manager. 
The ideal candidate is passionate and results-driven, with a proven
track record of achieving revenue goals and building strong client relationship.
The Catering Manager is responsible for soliciting and capturing social and catering only
functions (that may include rooms), while maximizing the banquet space to meet
and ideally exceed catering revenue goals.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential
duties and responsibilities include the following (other duties may be
assigned):

·        
Solicit, negotiate and
book new and repeat business through efforts (outside sales calls,
telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed
revenue goals.

·        
Execute a territorial
marketing strategy to capture the maximum amount of revenue and meet and
ideally exceed sales goals.

·        
May be expected to plan,
up-sell and detail the meeting/function with the client including:  space requirements, times, equipment, menus,
themes/decorations, etc.  Complete the
contracts, prepare the appropriate paperwork, including banquet event orders, group
resumes, coordinate with the appropriate areas in the hotel, resolve any
issues, complaints and problems to ensure a quality product delivery and
customer satisfaction.

·        
Prepare status and period
end reports.

·        
Maintain up-to-date
knowledge of corporate and hotel procedures, products and competition,
including their strengths and weaknesses, to continually improve sales
strategies and achieve goals.

·        
Professional and positive
communication to both guests and fellow associates.

·        
Participate in
communication and professional organizations to maintain high visibility and
promote sales.

·        
Perform special projects
and other responsibilities as assigned. 
Participate in task forces and committees as required.

SUPERVISORY RESPONSIBILITIES – Not applicable

QUALIFICATIONS

·        
Requires thorough
knowledge of the practices and procedures of the catering, food and beverage,
menu development and pricing.

·        
Requires knowledge of the
hotel's policies and procedures and the ability to determine course of action
based on these guidelines.

·        
Requires ability to
investigate and analyze current activities and/or information involving readily
available data and indicating logical conclusions and recommendations.

·        
Must possess communication
skills in terms of the ability to negotiate, convince, sell and influence
professionals and/or hotel guests.

·        
Ability to drive to
outside sales calls.

·        
Excellent hearing required
for verbal interaction with guests and Associates.

·        
Excellent vision required
for viewing set-ups.

EDUCATION AND/OR EXPERIENCE

More than two years of post-high school
education, but less than a degree from a four-year college.  Experience required by position is from one
to two full years of employment in a related position.

LANGUAGE SKILLS

Excellent speech communication skills required
for verbal interaction with guests and Associates.  Excellent comprehension and literacy required
to develop marketing plan, create menus and programs, etc.

MATHEMATICAL SKILLS

Ability to calculate
amounts such as discounts, interest, commissions, proportions, percentages,
area, circumference, and volume.  Ability
to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve
practical problems and deal with a variety of concrete variables in situations
where only limited standardization exists. 
Ability to interpret a variety of instructions furnished in written,
oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

 TIPS – TABC Serve Safe Certification

Texas Food Handler’s Card Certification

PHYSICAL DEMANDS

Practice written safety standards
and rules at all times.  The physical
demands described here are representative of those that must be met by an associate
to successfully perform the essential functions of this job.  Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions.

·        
Lifting, pushing, pulling,
carrying - tables, chairs, boxes (50 pound maximum) occasionally.

·        
Bending/kneeling - taping
down cords, skirting tables, picking up floor after function, occasionally.

·        
Mobility - ability to
service clients on a moments notice, variable distances.

·        
Continuous standing -
function observation, client site inspections (one hour minimum to four hours
maximum).

HOURS

Due to the business demands of the
hospitality industry, and the fact that the hotel provides guest services 24
hours a day, 7 days a week, any associate may be required to work rotating
shifts, including weekends and night shifts.