Food & Beverage Sales Manager at Good Earth Group

The Food & Beverage Sales Manager will develop a sales plan that maximizes revenue by driving the sale of all facility spaces. The Food & Beverage Sales Manager plans, directly supervises and coordinates all marketing activities for the food and beverage outlets with a focus on driving and generating incremental revenue in line with organizational objectives. He / She is responsible for developing sales through new accounts as well as to oversee and works with the restaurant team to ensure that all incoming reservations are optimized and ensuring that all functions are successfully executed in a courteous and professional manner, ensuring maximum guest satisfaction consistent with The Good Earth Group Standards.

DUTIES & RESPONSIBILITIES

• Increase outlet revenues in line with organizational targets by soliciting, planning, and managing successful group and event dining to increase sales. Also ensures delivery of exceptional service experiences to our guests
• Proactively seek out marketing opportunities/outreach within the community to increase brand awareness and restaurant brand exposure
• Solicit group and event business including but not limited to direct contact with the local community, tour operators, hotels/resorts, destination companies, convention and visitor bureaus / associations, trade shows, area attractions, and meeting planners
• Possess complete knowledge of all food and beverage menus – including application of all Hospitality Standards, ingredients, preparation methods, and presentation
• Develop new accounts through pro-active sales calls
• Drive brand partnerships for all outlets
• Create marketing plans to increase revenue, and implement them through action plans
• Organize promotions (all outlets to achieve their monthly targets)
• Conduct marketing meetings
• Establish feasibility of promotions through market research and Profit & Loss
• Update database, analyze promotional post mortems and promotion P&L before major promotions
• Conduct market presentations during the monthly department head meetings.
• Ensure that all calls are handled correctly, with correct information and terminology (minimize dropped call rates and guest complaints)
• Ensure that responses to enquiries are carried out in a timely manner.
• Follow-up on and monitoring of sponsorship programs.
• Handle customer complaints and queries in conjunction with the Outlet Manager
• Effectively communicate with clients and colleagues
• Monitor and maintain poster and flyer displays as applicable
• Comply with organisational and department policies and procedures at all times.
• Review sales and other revenue generating business plans, identify gaps, ensure proactive measures to fill outlet space capacity, and meet set targets
• Contribute to the selling strategy of the outlets and manage the departments so that Team Members adhere to the strategy
• Understand the competitive marketplace and implement approaches to ensure the outlets stay competitive in the local market
• Ensure the Sales Team is developed effectively and embraces a culture of high quality standards and proactive selling
• Work effectively to build relationships with colleagues in the group
• Present the section Profit & Loss statement with the justification on the expense line (+/-5%) to division head monthly. Implement appropriate and effective measures to improve control on costs / expense
• Clear understanding of the direct competitors and seek for counter measures (vis-a-vis SWOT analysis and regular competitors survey)
• Develop annual plans, associated budgets and sales strategies, monitor performance against this initiating corrective action where necessary to ensure operations are conducted within the agreed financial parameters and targets are achieved
• Maintains departmental Standard Operating Procedures and ensures that all colleagues have a working knowledge and follow the SOPs at all times
• Negotiate and manage group/event Guest relationships through accurate drafting of proposals and contracts, responding to inquiries, as well as facilitating arrangements as they relate to the group/event
• In partnership with the executive chef and director of operations, create and price group/event menu(s)
• Provide timely direction and supervision of event logistics to restaurant team members responsible for group/event execution
• Develop and maintain timely two-way group/event communication with respective partners
• Participate in Public Relations events as needed. Meet and greet clients, conduct property tours, and promote facilities and services
• To co-ordinate with the chef, Outlet Manager and Training Manager on planning of promotion / menu planning / staff training
• Carry out any other duties as and when assigned by the Management and department
• To have complete understanding of the group’s Employee Handbook and adhere to the regulations contained within.
• Performs any other duties as assigned to him/her by management.

JOB PROFILE

EDUCATION : High School Graduate or equivalent.

Hotel Management Diploma/Degree an asset

EXPERIENCE : 3-5 years experience in a similar position

COMPETENCIES

MANAGEMENT & LEADERSHIP

• Building teamwork
• Developing others
• Motivating others
• Planning/ Organization
• Problem solving & Decision Making
• Conflict Management
• Entrepreneurial Orientation
• Stress Management
• Interpersonal Skills
• Change Management

TASK ACHIEVEMENT

• Adaptability/ Flexibility
• Concern for quality
• Influence
• Initiative
• Managing Performance

RELATIONSHIP

• Teamwork/ Cooperation
• Cross cultural sensitivity
• Interpersonal skills
• Customer service orientation

COMMUNICATION

• Listening and Oral Skills
• Written skills

TECHNICAL COMPETENCIES

• Knowledge of hospitality products and services

INDIVIDUAL CHARACTERISTICS

• Enthusiastic and pleasant personality
• Able to exert fast-paced mobility for period of up to 4 hours in length.
• Creativity
• Integrity

OTHER SKILLS (LANGUAGE, COMPUTERS)

• Fluency in local language
• Fluency in English
• Knowledge of PILOT, MS Office, Gmail