Restaurant Sales Manager

$60000 per year - $60000 per year plus commission

POSITION SUMMARY:

The primary duty of the Restaurant Sales Manager is to grow top line restaurant sales in all Revenue Centers (Bar, Dining Room, Private Dining, and Off-Premises) with a particular focus on growing Private Dining sales through proactive outreach to potential leads, continual prospecting, driving local marketing efforts and responding to inbound leads.

In responding to inbound leads, the Sales Manager is responsible for answering questions about private dining, understanding event objectives and tailoring a solution, upselling, generating Banquet Event Orders, and communicating all event details to the other members of the Restaurant Management Team.

While prospecting and conducting proactive outreach the Sales Manager is responsible for developing and implementing strategies to identify social and business prospects, monitoring the effectiveness of those strategies, customarily and regularly engaging with Guests and prospects outside of the restaurant (e.g., meeting outside the restaurant), closing sales, generating Banquet Event Orders, nurturing past client relationships and supporting the execution of event in the restaurant by greeting the Guests and ensuring Total Guest Indulgence.

This includes actively managing the sales pipeline through prospecting, cold calls, referrals, and internal maximization of resources. Critical to success in this role is a thorough understanding of the market through conducting in-market research and on-going competitive analysis as well as developing strategic local relationships. This individual will work closely with the General Manager and Executive Chef in their restaurant to develop the sales strategy for the restaurant and achieve or exceed sales and margin targets. Individuals in this role can be expected to meet or exceed performance metrics including response times and sales objectives.

The secondary duty of the Sales Manager is to support restaurant operations as needed. In support of those operations, the individual in this role can be expected to occasionally work floor shifts as a Restaurant Manager, conduct facility walkthroughs and line checks, cover Restaurant Manager shifts while other managers are on vacation, and generally support the operations of the restaurant.

ESSENTIAL JOB FUNCTIONS:

• Create quarterly sales and marketing plan and competitive analysis

• Fill the sales pipeline by utilizing prospecting tactics

• Present, negotiate, and successfully private dining events

• Provide Legendary Service to develop Guest rapport, and book repeat Guests throughout the year

• Remain fully engaged through internal maximization of table touching, networking in bar/lounge, greeting Guests, and interacting with regulars and dining room VIPs

• Maintain active memberships with meeting planner associations and attend networking events to increase private dining and catering awareness

• Actively pursue preferred caterer status at local venues

• Understand and utilize booking software TripleSeat to track all incoming leads and events

• Respond to Guest inquiries promptly, obtain all relevant information from the Guest to send appropriate menu pricing information and secure business.

• Generate a Banquet Event Order, contracting the event specifications and follow-up with the host to secure an executed/signed contract and deposit.

• Communicate all event details to the local management team, ensuring 100% clarity of details and expectations, validating information and menu, and answering questions.

• Develop and execute local events/wine dinners as needed driving additional sales

• Keep record of Guest contact information, interactions and transactions in our reservation system.

• Maximize private dining revenue center profitability through responsible sales techniques and utilization of approved menus with adherence to established program SOP.

• Periodically prepares and reports results, status of accounts, and leads to leadership

• Additional duties as assigned

WORK ENVIRONMENT:

• Work is performed in a restaurant as well as significant travel in the local area to meet with Guests, partners, and execute sales calls

• Shifts are typically 10 hours and can be expected to overlap when the restaurant is open for service