Job Title: Social Sales Manager
FLSA Classification: Exempt (Salary)
Salary Range: $70,000 - $75,000 annum, plus quarterly/annual bonus incentive plan
Reports to: Director of Sales
Summary/objective: The Social Sales Manager has an overall responsibility for achieving food and beverage, hotel accommodation, and function room rental revenue goals. Solicit and book corporate functions that ensure customer satisfaction and maximize hotel revenue and profitability.
Essential functions
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
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Greeting each guest enthusiastically and with a smile to create a friendly positive experience.
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A neat professional appearance must be always maintained, along with a respectful, open-minded demeanor to reflect the philosophy of the organization.
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Act as an ambassador for the brand with a Positive outlook
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Implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and focuses on building long-term, value-based customer relationships that enable achievement of the hotel’s’ sales objectives.
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Execute networking strategy to include outbound solicitation, community involvement in organizations and associations necessary to drive lead generation.
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Responsible for selling programs and functions
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Return all inquiry phone calls/walk-ins in a timely manner
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Load all information into booking system (currently Resort Suites) including but not limited to: Group Information, contacts, address, phone numbers, emails
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Entertaining potential clients including menu presentations and property tours
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Negotiate while achieving maximum revenues and profits while maintaining highest level of guest satisfaction
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Conduct and maintain appropriate trace systems for all sales activity
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Properly communicate guest requirements and expectations to operational departments through existing systems such as BEO’s, Sales Contracts, Resumes.
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Perform all other duties as assigned by management.
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Fully aware of and comply with Inn’s policies and procedures as identified in the procedure manual and handbook.
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Adhere to all Health and Safety policies and procedures.
Marketing and Financial Duties:
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Maintains successful performance by increasing revenues, controlling expenses, and providing a return on investment for ownership.
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Maintain or exceed budgeted sales and profits in all catering areas
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Develop and Analyze Annual Food and Beverage Spread Sheet to track progress.
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Manage the “yield” by “minimum expenditure”. Evaluating each piece of business to ensure business can be properly serviced and makes financial sense.
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Negotiation of Contracts, BEOs (Banquet Event Order), event planning, and follow through to achieve highest possible guest satisfaction.
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Confirm Agreements with correct event information, and secure guest signature with deposit.
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Secure customer signatures on all BEO’s and distribute BEO’s on a timely basis to operating departments.
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Maintain Catering Files
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Collect and process appropriate deposits/payments/final payment.
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Manage the business to capture the highest possible profit margin.
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Responsible for updating annual Competitive Marketing Analysis in partnership with the Director of Sales.
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Suggest innovative marketing ideas and develop deployment strategies to continue to grow market share
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Attend sales strategy meetings to provide input on weekly and overall sales strategy.
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Prepare and submit weekly activity reports including pace and lost business reports.
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Collect payment for all events in accordance with the contracted deposit schedule
Operational Duties:
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Implements seamless turnover from sales to operations and back to sales while consistently delivering high level of service.
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Working closely with all departments involved with the execution of catering events.
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Preview all rooms set ups 1 hour prior to event.
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Introducing guest to Banquet Manager or Captain, and review event details to ensure accuracy and guest satisfaction
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Observe service, food quality and presentation as needed.
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Work closely with Director of Sales and Chef on pricing specialty menus.
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Work closely with Banquet Manager and their team to create and ensure quality levels are being met on a consistent basis, as well as enhancing overall banquet set-ups.
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Assist with reviewing and updating menus regularly to meet guests needs, maximize revenue, and remain current with trends.
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Attend weekly BEO meetings with the operational team to ensure communication of event requirements
Supervisory Essential Duties
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Provides day-to-day leadership and training to sales coordinators to achieve property sales objectives with overall responsibility for achieving booking goals and property revenues
Competencies
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On-line savvy, with web, social media and e-commerce expertise.
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Strong revenue and budget management skills.
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Positive interpersonal skills required.
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Ability to read and comprehend instructions and correspondence.
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Excellent email etiquette
- Ability to negotiate sales terms and pricing and translate into written contract
Work environment
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Working conditions are based on a hospitality setting.
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Associates may be exposed to weather conditions prevalent at the time.
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Noise levels in work environment is usually moderate.
Physical demands
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To perform this job successfully, the individual must be able to stand, move and work throughout the office area and property, including walking up to 1 ½ mile, climbing stairs and sitting at a desk/workstation for the duration of the shift.
- Typically, the individual will be housed in an office environment. The noise level in the work environment is usually moderate.
- Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 15 lbs. on an intermittent basis, and sufficient dexterity of hand, to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.
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Language Skills: Working knowledge of the English language is mandatory as well as the ability to speak, read and write clearly
Required education and experience
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2-year degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major.
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4 years’ experience in the sales and marketing or related professional area.
OR
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4-year bachelor’s degree in business administration, Marketing, Hotel & Restaurant Management, or a related major
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2 years’ experience in the sales and marketing or related professional area.
Preferred education and experience
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Bachelor’s degree
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Demonstrated skills in supervising a team.
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Social Sales experience
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Hotel industry work experience, demonstrating progressive career growth and a pattern of exceptional performance.
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CWP and/or CMP certification
Additional eligibility requirements
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Maintains all current licenses and certifications
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Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
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Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guests.
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Available days, evenings, weekends, holidays and extended hours as business dictates.
Work authorization/security clearance requirements
Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.
Affirmative Action/EEO statement
Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.
Other duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
