GENERAL SUMMARY

The Events and Sales Manager is responsible for implementing the restaurant strategy, setting, achieving and exceeding financial targets, developing and implementing marketing strategies which promote the restaurant’s offer to our key markets. Taking bookings, developing key relationships and ensuring events are managed effectively by the services team.

MAIN DUTIES:

• Create a unique restaurant experience in line with restaurant’s brand.
• Ensuring regular reviews and updates as required.
• Plan and implement a sales and marketing strategy for the restaurant function, working to clear targets.
• Manage the sales and booking of events including dealing with enquiries, following up with potential clients, meeting clients, and promoting offers.
• Manage the events booking.
• Management system and record corporate and individuals.
• Ensure restaurant’s events are delivered by the services team, by ensuring detailed event management schedules are prepared, and staff are informed on client needs and staffing requirements.
• Maintain effective communication and working relationships with colleagues in order to ensure a joined-up approach to the restaurant activity.
• Nurture and build relationships with current and potential corporate/private clients, conference agencies and corporate/private supporters.
• Work with colleagues on the development of the restaurant’s web-site and social media as tools for the marketing and promotion of the restaurant and to ensure relevant information is reflecting.
• Support the work of services staff in encouraging visitors to engage with our restaurant offer by attending visitor services monthly staff meetings to provide updates.
• Take reasonable care of the health and safety of self, other persons and resources whilst at work and in the course of service delivery, in accordance with the responsibilities placed upon the department under the HACCP.
• To demonstrate knowledge of and commitment to Company Policies.
• Actively pursue own personal development and take full advantage of the training provided.
• Operate to annual restaurant income and expenditure budgets and targets.
• Full responsibility for managing the restaurant’s trading budget and profit and loss account, monitoring performance against agreed Key Performance Indicators (KPI’s)
• Analyse restaurant figures, interpret trends and forecast future volumes in order to maximise profits
• Maximise turnover and profit working to grow the business in order to support ongoing financial viability.
• Assist the Senior Management Team to identify potential income generation opportunities from alternative strategies to ensure the organisation’s longterm financial viability.
• Ensure effective systems for bookings and invoicing are in place, reviewing and updating business processes as necessary.