Banquets & Catering Manager at La Jetée

La Jetée is the first restaurant from James Beard award-winning Chef Spike Gjerde's new restaurant group, the ecco/project. Ecco builds on a 20 year history of sourcing exclusively local ingredients at Woodberry Kitchen, and for the first time overlays global cuisines with Mid-Atlantic ingredients grown on small, regenerative farms. La Jetée is a lively, all-day Provençal bistro located in the Canopy hotel Harbor Point. Each day starts with freshly baked croissants and crepes. The day ends with a beautiful showcase of Chesapeake Bay fish and shellfish paired with incredible French wines and stunning views of the harbor.We are looking for an exceptional individual to join our team at Harbor Point as an Event Sales Manager. This role will sell $1m/year in banquet business across two conference rooms and semi-private dining. The right individual is interested in working with independent restaurateurs, passionate about food & hospitality, and dedicated to delivering an exceptional guest experience. Experience working with hotels and group business is preferred. This position reports directly to Director of Operations Aazam Yaqoob, and interfaces with the Canopy Hotel Director of Sales.Job Responsibilities:Manage inbound leads and targeted outreach/lead generation. Be responsive to clients, work to establish and maintain client relationships and repeat business. Close deals daily to maximize occupancy of both banquet rooms and meet financial goals.Plan client's menus, manage client relations leading up to the event, create clear and concise BEOs for execution teams.Interface with Hotel Management including Director of Sales and Hotel General Manager. Work collaboratively to sell F&B offerings to hotel group business guests.Represent our approach with clients, including demonstrating empathetic service with every guest, modeling excellent service mechanics, and be conversant in our menus, sourcing, and offerings.Be present on the day of the event to handoff the client's vision to the execution team and ensure client is ecstatically happy.Qualifications:Minimum 3 years in banquet sales for independent restaurant group or hotelsStrong written and verbal communication skillsAbility to stand for 8-10 hour shiftsExperience with Tripleseat and Google SuiteInterest in local food sourcingStrong food & beverage knowledgeExperience with French cuisine is a plus