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Sales Manager in Catering - Coggle Diagram
Sales Manager in Catering
ASK
Attitude
Communicative
Organized
Pro-Active
Resilient
Responsible
Persuasive
Creative (stand out)
A good listener
Observer
Passionate
Stress management
Multi-tasking
Ability to control emotions
Having a positive outlook
Ability to motivate her/his salesteam
Stress management
Multi-tasking
Flexibility
Patience
Skills
Interpersonal Skills
Leadership Skills
Communicative Skills
Language Skills
Customer Service
Writing Skills
Problem solving (resolutiva)
Originals
Negotiation skills
Analytical skills
Team Work
Knowledge
Knowledge about her target markets
General Cultural
Protocol
Tourism, gastronomy, PR, etc. Degree
Master’s degree
Gastronomy
Ingredients
Special dietary diets
Much better if you know how to cook
Duties and Responsabilities
Prepare menu proposal (plats, number of guests, adapt menu to nationality (offer local gastronomy adapted to the nationality of the clients)
Prepare and organize menu tasting
Sight Inspections (access for the truck, number of stairs, if the kitchen has smoke ventilation, office, logistics
Search special locations (beach, gardens…), Catalan farmhouse, idyllic spots… being aware of capacities, technical requirements, office and kitchen areas.
On the day of the event, she needs to be there to control the timing, to distribute spaces, distribute zones, the event flow, etc. That is described accurately on the (day of the event) bubble
Event Organization
Sales Department
Operations
Kitchen
Other Departments
RRHH
Marketing
Publicity
Decoration
Executive
Chef
Kitchen staff
Ass. Kitchen Staff
Stewarding
Operational Director
Maîtres
Logistics
Transport
LOGISTIC DEP:
Rental material order
Beverage order
Organization of waiters, kitchen and logistics
Organization of transport, delivery and pick up
Briefing waiters
Service order form
Floor plan with furniture etc.
Data digitalization
Kitchen order and menu reading with all departments
Necessary documentation
Sales Manager and Team
How to choose the right venue?
Capacity – a floor plan is very important
Technical requirements - electricity
Office and kitchen areas and possible lease/rental fees
Material offloading logistics of all providers
Venues with own material or rental obligations through third parties
Examples:
Camp Nou
Oleum
Liceu
TNC
Auditori
WTC
Day of the event
Arrival of the whole team to the venue
Explanation of set up order
Trucks offloading and distribution of all material
Set up of main area with floor plan
Kitchen and back office set up
Coordination with all external providers
Control of all details: decoration, music, candles...
Waiters’ briefing and service protocol
Event flow (flow charts)
Break down and closure of the event
Types
Coffee breaks
Cocktails
Buffets
Executive menus
Gala dinners
Themed menus