The 2010 Meeting Season began with an enjoyable break in the normal busy day with a 'Tea Tasting'.

The event was hosted by The Metro Toronto Convention Centre providing a High Tea comprised on English tea scones with strawberry preserves and cream, finger style sandwiches and petit fours while the membership and guests were serenaded by a flutist and guitar provided by Laura Nashman of Montage Music all which helped to bring images of an English Garden on a Spring Afternoon into the room while the blistery January winter stayed outside.

Dovetail Collections, Susan Jacobson and Dominique Jacobson, introduced the group into the world and art of Tea Tasting.  Dovetail has been in business for over 30 years importing products from ten different countries and along with chocolates, preserves and biscuits they also bring the finest of teas to the Canadian marketplace.

For those in attendance the experience was very much like a wine tasting; the aroma, the taste the look and the evoking of emotions.  Amidst the 'slurping', which we were told by Dominque is quite acceptable in the world of Tea Tasting, we were introduced to the different varietals of tea.  The popular Darjeeling Tea otherwise known as the 'Champagne of teas' displayed a harmonic combination of fruit and flower aroma with flashes of famed Muscatel grape.  The ever popular Peppermint Tea was explained to be a Tisane, or herbal infusion, rather than a tea as there are no leaves from the tea bush within the composition.

It was shared that Canadians drink almost 9 billion cups of tea annually and that specialty teas are on a rise as consumers choose to spend their money on better consumables as opposed to material objects.

So the next time you pour yourself a cup of tea take the time to swoosh your cup and inhale the aromas and be ready to be transported to a more relaxed and balanced space.

JOB OVERVIEW:

Develop business through direct sales solicitation; secure new accounts, maintain existing accounts and execute tactical sales plans strategy to maximize the profitability of the hotel while maintaining guest satisfaction. Oversee client functions to ensure customer satisfaction.

DUTIES AND RESPONSIBILITIES:

• Establish client base of individuals, organizations, associations, social, and/or corporate businesses through direct outside and inside sales efforts to secure business for the hotel to ensure that catering revenue goals are met or exceeded. Actively prospect and qualify new business.

• Negotiate guest room rates, meeting room rental, function space, and/or hotel services within approved booking guidelines. Accurately produce and/or review all sales contracts, rate agreements, and/or banquet/catering event orders.

• Monitor and handle inquiry calls and provide client proposals in accordance with established departmental policies and procedures

• Work closely with other hotel departments to facilitate services agreed upon by the sales office and prospective clients. Disseminate sales-related information to other departments as appropriate.

• Check function room set ups prior to guest arrival, ensuring all details are in agreement with client's requirements and hotels standards. Ensure deficiencies are corrected by appropriate personnel.
• Welcome group contact upon arrival at function and ensure guest satisfaction.

• Monitor and ensure all functions are set up, refreshed, and broken down in compliance with scheduled times and departmental procedures.

• Arrange and conduct special events, site inspections, and off-site presentations for potential clients. Entertain clients in accordance with established company and hotel policies and guidelines.

• Maintain client files and update information daily in accordance with established departmental policies and procedures. Produce monthly sales-related reports and sales forecasts for assigned area of responsibility.

• Attend and represent hotel at trade shows and conventions and/or participate in sales trips to key feeder markets.

• Follow up with guests regularly during and after departure to ensure satisfaction and secure future bookings.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include all hotel departments.

• Interact with outside contacts:

                                          o    Guests  -  to  ensure  their  total  satisfaction

                                          o Airlines, wholesalers, corporate accounts, travel agencies, ad agencies, etc. - to ensure repeat business, follow up on events, and generate new business

                                         o Other contacts as needed (Professional organizations, community groups)

• May assist in developing and implement sales actions plan as assigned. May also participate in the annual budgeting and planning process.

• May assist client in menu planning. May coordinate food, beverage, table arrangements and decorations with Banquet Department.

• Perform other duties as assigned.

ACCOUNTABILITY:

This job is a catering sales professional for a full service, luxury, or resort hotel with catering and/or convention facilities for more than 500.

QUALIFICATIONS AND REQUIREMENTS:

Some College plus 1-2 years sales or catering related experience, or equivalent combination of education and experience. Knowledge of hotel and food & beverage operations preferred. Must speak fluent English. Other languages preferred.

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training

• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• Problem solving, reasoning, motivating, organizational and training abilities are used often.

• Ability to travel to attend workshops, tradeshows, conventions, etc.

• May require a valid Driver's License.

• May be required to work nights, weekends, and/or holidays.

Health and Safety

Because safety is a management responsibility, department manager are held directly accountable for safe work practices and control of physical hazards in their areas.

DUTIES AND RESPONSIBILITIES

• 1. Establish and enforce all safety policies and procedures. Ensure that an employee complies with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.

• 2. Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order. Perform random checks on a monthly basis and report deficiencies to the appropriate personnel.

• 3. Conduct orientation for all new employees before they start work. If possible, have a member of the Health and Safety Committee meet with the new employee (as part of the orientation or at a later date). Ensure that new employees receive instruction (verbal and written) on WHMIS, the unique hazards of their jobs, accident reporting, CPR and first aid, back injury prevention techniques, Job Safety Analysis, procedures to follow in the event of fire, and current property safety awareness programs.

• 4. Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed.

• 5. Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Programs  

• 6. Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely. These forms should then be submitted to Human Resources for processing. Follow the accident investigation procedures included in this manual.

• 7. Insist on immediate first aid for all employee injuries where applicable. Maintain department first aid stations.

• 8. Identify the physical requirements of selected jobs to Human Resources to ensure effective applicant screening.

• 9. Actively cooperate with the Health and Safety Committee. Ensure a competent and interested department representative is at all committee meetings.

• 10. Insist on good housekeeping and enforce the "Clean As You Go" policy.

• 11. Maintain active involvement in the accomplishment of the accident prevention and reduction objective assigned to the department. Take every precaution reasonable in the circumstances for the protection of employees.

Review and be aware of all sections of the Health and Safety Manual

Employee  Name  (print):____________________________________________

Employee  Signature  ____________________________  Date:  ____________

(6)Catering Sales Manager-191813                                                                                     Page 3 of 3