Catering Sales Manager

Job Summary

The Sales Catering Manager, reporting to the Catering Director, plays a key supportive role in ensuring managing the sales process from start to finish. This position focuses on providing administrative and sales operational support, assisting with the planning, coordination, inputting, updating, finalizing and closing all events. The Sales Catering Manager helps maintain the high standards of Bon Appétit and the client’s expectations for menus, timelines and payments.

This role involves collaborating closely with the Catering Director and culinary team, including event logistics, client communication, and team coordination. The Catering Sales Manager assists in the financial management process, closing and processing BEOs (Banquet Event Orders) in a timely manner. This role supports the achievement of operational goals and ensures a seamless experience for clients, guests, and the team.

Essential Duties/Functions/Tasks:

Sales & Business Development

· Drive catering revenue by securing new business and expanding existing client relationships.

· Develop and execute sales strategies that increase revenue through upselling, repeat business, and new external catering opportunities.

· Build and maintain strong relationships with Colorado College faculty, staff, administrative partners, student organizations, and external clients.

· Identify opportunities for weddings, receptions, conferences, corporate meetings, holiday parties, and special events.

· Actively promote Bon Appétit's catering services through tastings, campus outreach, marketing initiatives, and relationship-building activities.

· Represent Bon Appétit professionally while delivering exceptional customer service throughout the sales process.

· Manage the Catering email and phone lines in a timely and professional manner.

· Build and maintain strong relationships with CC community

Customer Service and Client Relations

· Represents the company with courtesy, efficiency, and warmth in all interactions with customers, clients, and employees, ensuring a positive and professional experience for all.

· Responds to all catering inquiries received through email and phone within 24 hours, following up with a thoughtful written or verbal response, ensuring transparency and resolution. A written summary is always shared with the General Manager to maintain open communication.

· Coordinate the entire event planning process from inquiry through completion.

· Communicate with the client honestly, accurately, and promptly, fostering a strong, trust-based relationship that reflects the company’s commitment to exceptional service.

· Ensure all event details, timelines, and client expectations are accurately communicated.

Food Programs

· Proactively oversees the execution of all menus, programs, concepts, challenges, and tasks, ensuring they are completed on time with care and attention to detail, enhancing the guest experience.

· Inspires and guides the culinary team in embracing Bon Appétit Corporate initiatives, including the Circle of Responsibility, Low Carbon Diet, and Farm to Fork programs, ensuring these values are reflected in every guest interaction.

Additional Duties

Supervision and Development of Staff

· Supervises staff to ensure adherence to uniform standards, promoting a polished and professional appearance in alignment with the employee handbook and account guidelines.

· Upholds the Collective Bargaining Agreement (CBA) and Bon Appétit policies, fostering a fair and respectful workplace that supports high-quality guest experiences.

· Ensures strict adherence to Bon Appétit and federal food safety standards, maintaining a safe and trustworthy environment for both staff and guests.

· Ensures GE4 standards are consistently met, contributing to a seamless and guest-friendly operation.

Food and Safety Responsibilities

· Adheres to all Health Department, OSHA, and ADA regulations, ensuring a safe and compliant environment that supports both staff well-being and a safe, welcoming experience for guests.

· Promotes a culture of safety every day, prioritizing the health and safety of both guests and staff to maintain an environment of care and trust.

· Reports any injury, accident, or foodborne illness incident for customers and/or staff promptly and accurately to the General Manager, demonstrating accountability and commitment to both safety and guest satisfaction.

Overall Management

· Meets all deadlines for quarter and year-end reports as requested by both the Client and Bon Appétit, ensuring timely and accurate communication that supports transparency and trust.

· Teaches, exemplifies, and upholds Bon Appétit’s philosophy, culture, and unwavering commitment to quality food and service, as outlined in Great Expectations, inspiring the team to create exceptional guest experiences.

· Demonstrates a deep passion for culinary and hospitality excellence, motivating the team to continuously strive for innovation and service that exceeds guest expectations.

· Effectively presents information in one-on-one and small group settings, engaging customers, clients, and employees with clarity and enthusiasm, making every interaction an opportunity to build strong, positive relationships.

Performance Incentive

· Eligible to participate in a quarterly performance incentive program with the opportunity to earn up to 6% of annual base salary based on performance.

· Incentive awards are based on the achievement of four established key performance indicators (KPIs) aligned with business objectives and organizational priorities.

· Performance is evaluated quarterly using predefined goals and measurable performance standards.

· Incentive payouts are determined using a graduated (sliding-scale) methodology, allowing for partial incentive earnings when performance objectives are partially achieved.

· Performance measures, targets, incentive eligibility, and payout criteria are established by management and are subject to periodic review and modification based on business needs.

Qualifications

 To perform this job successfully, an individual must be able to perform each essential function to a high standard, ensuring that both internal and external guests experience exceptional service and satisfaction. The requirements listed below represent the knowledge, skills, and/or abilities required to contribute to a positive and service-oriented environment. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions, with the goal of fostering inclusivity and ensuring all team members have the support needed to thrive in a hospitality-driven role.

· A minimum of 3 years of conferences services/hotel event sales/catering sales or applicable experience in a similar volume, quality, food service establishment.

· Possess general hospitality knowledge and interest in sustainability and sustainable food practices.

· Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles.

· Proficient with word processing and composing basic email memos.