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崗位職責/職位描述

1. Carefully plans sales calls with defined objectives.
按既定目標精心規劃銷售拜訪。
2. Maintains detailed knowledge of hotel facilities, features and services.
熟練掌握酒店的設施、特色及服務詳情。
3. Conducts extensive competitor research and maintains excellent product knowledge of the hotel.
全面調研競爭對手，熟練掌握酒店產品知識。
4. Systematically and efficiently calls on existing and potential clients within the assigned area, and reports findings and opportunities to the Associate Director of Sales.
系統高效地拜訪負責區域內的現有及潛在客戶，并向銷售副總監匯報調研結果與業務機會。
5. Pre-qualifies and targets major companies and government departments using the catering database, and develops appropriate and effective sales strategies to increase the hotel’s market share.
利用宴會數據庫篩選并鎖定重點企業與政府部門，制定有效銷售策略以提升酒店市場份額。
6. Ensures a high level of exposure for the hotel through direct sales solicitation, telephone contact and written communications.
通過直銷、電話及書面溝通，提升酒店曝光度與知名度。
7. Professionally conducts routine telemarketing activities to identify new business opportunities.
專業開展日常電話銷售工作，發掘新的業務機會。
8. Meets and greets VIP guests upon arrival and departure.
迎送貴賓客人。
9. Conducts regular market surveys and competitor research.
定期開展市場調研與競品調研。
10. Plans and makes sales trips to current and potential client companies and government departments to explore new catering business opportunities.
計劃并拜訪現有及潛在的企業與政府客戶，開拓新的宴會業務機會。
11. Entertains and conducts site inspections for company representatives, government officials and delegates whenever required.
按需要接待、宴請企業代表、政府官員及代表團，并安排參觀酒店場地。
12. Establishes strong contacts to source information on corporate and government functions and events.
建立穩固人脈，搜集企業及政府活動、宴會相關信息。
13. Implements all catering sales action plans for the responsible areas as outlined in the marketing plan.
根據市場計劃，執行負責區域內的所有宴會銷售行動計劃。
14. Achieves monthly and annual personal targets and catering sales revenue.
完成月度及年度個人目標與宴會銷售收入指標。
15. Liaises and works closely with relevant operational departments to ensure guests’ requests and expectations are met.
與各相關運營部門緊密溝通協作，確保滿足客人需求與期望。
16. Gathers guest comments and provides feedback to the F&B department (kitchen and service teams) to ensure product and service quality meets guest requirements and expectations.
收集客人意見并反饋給餐飲部（廚房及服務團隊），確保產品與服務質量符合客人要求與期望。