The Food & Beverage Sales & Event Manager is responsible for driving food and beverage sales through the planning and execution of events. The incumbent is key duties include identifying and pursuing new business opportunities, coordinating with clients to customize event details, and working with internal teams (culinary and service) to ensure seamless event operations. He/she also manage event budgets, track sales performance, and provide excellent customer service throughout the process. Additionally, the manager is responsible for maintaining relationships with clients to encourage repeat business and staying informed of industry trends to remain competitive.
How does your day look like?
Event Sales & Coordination:
- Lead the sales efforts for F&B-related events such as corporate functions, and private events.
- Collaborate with clients to understand their needs and customize offerings.
Business Development:
- Develop and implement strategies to grow F&B event sales. Identify potential clients, generate leads, and build strong relationships to drive repeat business.
- Conduct site tours and presentations for potential clients.
- Prepare and negotiate contracts, ensuring compliance with hotel/event policies.
Event Planning & Execution:
- Oversee all aspects of event planning, including menu design, budgeting, staffing, and logistics. Ensure that events are executed seamlessly and exceed client expectations.
- Oversee event setup and teardown, ensuring all details are in place and aligned with client expectations.
- Monitor event timelines and make real-time adjustments as needed Contracting
Revenue & Budget Management:
- Collaborate with the finance department to manage event budgets and pricing strategies.
- Track and report on event profitability, ensuring revenue goals are met.
- Manage all billing and payments related to food and beverage events.
- Marketing & Promotion:
- Collaborate with the marketing team to create promotional materials and strategies for food and beverage events.
- Assist in organizing special promotions and events to drive additional revenue.
Client Relations:
- Serve as the main point of contact for clients, ensuring excellent communication throughout the event planning process. Handle any issues or last-minute requests professionally and efficiently.
Collaboration:
- Work closely with the culinary team, front-of-house staff, and external vendors to ensure smooth event operations and high-quality service.
Sales Targets & Reporting:
- Meet or exceed event sales targets. Prepare regular sales reports and forecasts for management review.
Market Research:
- Stay informed on industry trends, competitor offerings, and customer preferences to keep the F&B department competitive and innovative.
Budget Management:
- Manage event budgets, control costs, and ensure profitability for each event.
