Looking for a Catering Sales Manager? – Recruit a Professional

Sales Growth

I am a BIG believer in recruiting the right talent when it comes to growing catering sales outside the four walls of your restaurants.

Through MonkeyMedia Software’s Catering Institute I am very fortunate that I get to spend alot of time working with wonderful leaders in our restaurant community.  All we do is think about how to scale catering operations on top of existing restaurant assets, 24/7/365.

Recruiting great Catering Sales Managers (CSMs) is a critical step forward as our industry strives towards building a sustainable and growing catering operation for our brands.

I thought I’d post this job description template that we recommend to help you recruit some great talent.  I hope it helps!

Drop me a line after you use it and let me know if it draws some great talent your way.

Catering Sales Manager
[YOUR BRAND GOES HERE] is growing and is looking for an experienced Catering Sales Manager (CSM) to join our team. Since [The Date your Brand Started], [YOUR BRAND HERE], has proven to be one of [YOUR CITY’S] most dynamic and successful restaurant management companies. [LIST YOUR BRAND’s AWARDS AND INDUSTRY RECOGNITION HERE]

Requirements:

The CSM is responsible for maximizing the off-premise sales channel to meet/exceed sales goals by soliciting, negotiating and booking new and repeat business via outside sales calls, telemarketing, mailings and networking.

The ideal candidate will have:

– Minimum of 3+ years of hospitality sales experience.

  • Cold calling and networking strategies are a must.
  • Thorough knowledge of the practices and procedures of the food and beverage, hospitality and catering businesses. Experience in off-premise catering a strong plus.
  • Ability to execute and support the operational aspects of business booked.
  • Outstanding customer service.
  • Strong organizational traits, including excellent time management skills, hands-on and ability to work independently.
  • Commitment to quality, accuracy, timeliness and results.
  • Excellent written and verbal communication skills as well proficiency with various computer applications.
  • A team player mentality and the ability to work in a fast paced, high energy and demanding environment.
  • A flexible schedule with the ability to work day, evening and weekend hours as business needs require.
  • B.A./B.S. degree or equivalent combination of education and experience preferred.

If you meet these requirements and are interested in working with a group of talented and driven individuals in a team environment, [YOUR BRAND] is interested in talking to you!

 

Catering By Design – Scalable & Predictable

 

To succeed in catering, you have to create a scalable, predictable and reliable experience.
To succeed in catering, you have to create a scalable, predictable and reliable experience.

When I talk to prospects and clients about their off premise catering requirements, many of them tell me that they want to create a catering experience that is scalable and predictable. They want a program that will make it easy to grow as they open additional restaurants and franchises.  It just has to be easy and it has to scale.

Scalability is an important component of the restaurant industry. So is predictability. I am certain that one leads to the other. Our industry has performed wonderfully by replicating predictable and scalable restaurants across our great nations. Without it, the biggest brands in our industry would simply cease to exist. And if that happened, where would the rest of us be?  We depend on the big brands to push innovation.  They invest a lot of resources and it helps make us all smarter!

The idea of scalability and predictability is no different when it comes to layering a successful off-premise service component on top of your existing restaurant infrastructure. In fact, reliability, predictability and scalability are three objectives restaurant operators must focus on at all times when developing their off-premise sales channel.

Ahh… But here’s the million dollar question? How do we scale a “new business,” with completely different demands, on top of an infrastructure that is aging and has been designed for a totally different market and experience?

It’s time to be thoughtful. It’s time to think of the off-premise sales opportunity for our restaurant community as the fastest growing sales opportunity we have. There is no sales lift bigger that we can seek than filling the off-premise demand for our consumers.  That’s what we believe at MonkeyMedia Software.  Catering is BIG!

If you can design a reliable, predictable and scalable off-premise experience for your team and your customers, you will impact your unit-level profits like never before – the flow-thru of the dollars from these sales to the bottom line is substantial and very different from the dollars that flow to your bottom line from your in-store sales traffic.

As restaurant operators we must continue to raise the bar on the dedication and standards needed to excel in this new business channel. And the fact that these standards remain underdeveloped in our industry is both a community challenge and opportunity. I’d like to see certification. A catering institute focused exclusively on solving these issues.  Well, I’m building The Catering Institute as I write this.  I hope you will all take some time to learn more about it.

As an industry, if we invest in creating reliability, predictability and scalability in our catering and off-premise channel it will grow for many years to come. It will be AMAZING!

But, it’s going to take dedication and a commitment to innovate and change. It’s going to take time. It’s going to take money. It’s going to take effort.

Oh. And the answer to the million dollar question above?

“Catering by design.” That’s how. Just like you know how!  Let’s talk catering!  Let’s learn from each other!