SALES MANAGER

A Restaurant Sales Manager

drives revenue by securing corporate bookings, private dining events, and catering contracts

. They act as the bridge between clients and the kitchen, handling contract negotiations, generating banquet event orders, and executing proactive outreach to hit revenue targets.

Key Responsibilities

• Lead Generation & Business Development: Actively hunt for corporate accounts, social event bookings (weddings, parties), and catering opportunities through cold calling, networking, and site visits.
• Client Relations & Proposals: Meet with clients to understand their needs, design custom menu proposals, and conduct tastings or restaurant tours.
• Event Execution & Coordination: Generate banquet event orders (BEOs) and floor plans, ensuring the operations, culinary, and service teams have all the specific details needed for a flawless event.
• Contract & Financial Management: Negotiate prices, manage contracts, process deposits, and issue final invoices according to company financial procedures.
• Sales Targets & Reporting: Track sales KPIs, prepare monthly revenue forecasts, and present progress reports to senior managementCore Requirements
• Education & Experience: Typically a Diploma or Degree in Hospitality, Event Management, or Business, combined with at least 1–3 years of F&B or event sales experience.
• Communication Skills: Excellent interpersonal and negotiation skills to deal with high-profile clients and coordinate accurately with the kitchen staff.
• Organization & Detail: Strong multitasking capabilities to handle multiple inquiries, fast-paced environments, and detailed administrative tasks.
• Technical Proficiency: Experience with restaurant and event management software, as well as Microsoft Office (Word, Excel, PowerPoint). [1, 2]