Careers

Requirements:

• Knowledge of electronic catering management systems
• GCC experience.
• Hands-on experience with creating menus from scratch.
• Analytical and creative thinking.
• Strong negotiation skills and creative selling ability.
• Proven communication and interpersonal skills.
• Solid organizational abilities.
• Fluency in Arabic is required.

Key Duties and Responsibilities:

• To generate and maintain customers of defined accounts
• To implement & execute all sales objectives and action plans to reach and exceed targets set.
• To formulate corporate offer letters and yearly contracts and any other required business correspondence.
• To establish parameters, quotes and negotiate prices with customers for transient and group business.
• To ensure that the response to any business request is actioned within 24 hours
• To arrange site inspections of hotel.
• To establish and maintain files of major accounts.
• To ensure comprehensive and up to date knowledge of properties’ unique selling points, features, amenities, services and policies.
• Negotiating prices and preparing meticulous catering order forms.
• To liaise with the Food and Beverage manager for planning menus and overseeing venue, equipment, food, and service preparations.
• To liaise with customers, sales staff, chefs, and specialized catering equipment providers.
• Tracking catering expenses and maintaining accurate records.
• Researching catering trends and promoting competitive catering services.
• Report on expenses.
• Ensure compliance with food safety, health and safety regulations.