The Sales & Events Manager reports to the General Manager along with the Director of Sales,
and is tasked with creating innovative solutions and improvements, meeting financial goals, and
motivating a team to work in a collaborative manner for the best possible guest experience.
They solicit local businesses, outside groups, conventions, weddings, etc. and respond to
inquiries for those special events. Our Sales & Events Manager is responsible for developing
customer relationships, scoping out the needs of the local market and delivering a strategic
sales plan that will meet and exceed goals. Event Sales is an important part of The Ginger
Companies brand and culture. The Sales Manager will need to be able to drive off peak revenue
and incremental revenue during peak times.


GENERAL ACCOUNTABILITY
 Directs the efficient and effective operation of the special events department in
accordance with established policies, procedures and guidelines, revenue targets, safety
and sanitation requirements, and executive leadership directives
 Aligns, develops, and implements marketing strategies to achieve special events
revenue targets, and works in conjunction with the General Manager and Director of
Sales to create monthly, quarterly, and yearly sales plans
 Networks and builds effective relationships with local client bases, businesses, outside
groups, conventions, etc. in order to promote the restaurant’s special events services,
and responds to inquiries
 Oversees and approves, or personally negotiates special events contracts in accordance
with established policies, procedures and guidelines
 Reviews labor forecasts and budget projections to ensure that restaurant departmental
targets are in alignment; and generates financial reports to Director of Sales in
accordance with established procedures and deadlines
 Promotes effective strategies and employee engagement approaches to instill team
support of organizational values, priorities and objectives
 Approves standard operating procedures, policies, protocols and guidelines that
promote the effective, efficient, and safe operation of the event department, team
productivity and well-being
 Advises clients and guides them on services available while securing appropriate
food/beverage needs.
 *The company reserves the right to add or change duties at any time.

JOB QUALIFICATIONS
 Education: Bachelor’s degree in hospitality, marketing, or closely related field (preferred)
 Experience: 3-5 years of progressive sales experience with a catering company, full-
service hotel or restaurant.

SKILLS
 Advanced skill in prospecting, rapport building, listening and objection handling in order to
effectively close event sales
 Excellent interpersonal and communication skills in order to effectively engage others
verbally
 Ability to listen and speak in English in order to maintain effective communications in the
performance of essential job functions
 Ability to read and comprehend multiple data sources, such as contracts, written work
instructions, policies, procedures and other work materials in English in order to perform
essential duties in accordance with safety, sanitation and operational standards and training
 Knowledge of grammar and writing principles in order to compose ideas, work instructions
and directives, policies/procedures, corrective actions, and other communications in writing
 Demonstrated skill in the application of sales and client management information systems
to effectively and correctly execute various transactions
 Strong time management and organization skills
 Attention to detail
 Strong knowledge of financial and budgeting principles
 Intermediate arithmetic and Excel spreadsheet skills in order create financial, forecasting
and sales reports

SCHEDULE REQUIREMENTS
 Full-time | In Venue
 Schedule may fluctuate based on departmental requirements

TRAVEL REQUIREMENTS
 Local travel required when considered necessary

PHYSICAL DEMANDS
 Frequent lifting, moving and carrying of food trays, dinnerware and drinks, furniture, garbage
etc. weighing up to 25 pounds across the venue
 Regular and prolonged standing and walking inside and outside the restaurant to service
tables, deliver food and beverages, perform BOH function, clean, sanitize and set up
workstations, etc
 Regular ascending/descending stairs across the restaurant to deliver food, pick up dirty
dishware, etc
 Repeating motions that may include the wrists, hands and/or fingers
 Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms
 Constant bending, stooping and turning to serve food and beverages, remove dirty
plate/glassware, dispose of garbage, etc