Financial Edge
Catering Sales Manager- Chicagoland West
Financial Edge, Bannockburn, Illinois, United States
Job Summary
The Catering Sales Manager (CSM) is responsible for growing catering revenue across 6–8 restaurant locations by building strong client relationships, identifying new business opportunities, and ensuring a seamless catering experience for guests. This role is designed for a self‑motivated sales professional with prior catering, restaurant, or B2B (business to business) foodservice experience who can begin contributing quickly with minimal supervision.
The CSM will work collaboratively with Store Leaders, Culinary Team Leaders, and District Leaders, while maintaining a high level of autonomy in their daily schedule, outreach efforts, and account management.
This position covers various West Chicagoland locations, including Naperville, Oak Brook, Geneva, Elmhurst, Hinsdale, Downers Grove, Orland Park.
Key Responsibilities Sales & Revenue Growth
Drive catering revenue to meet district targets, including:
End of Q2: $1,000/week per store
End of Q3: $2,000/week per store
End of Q4: $3,000/week per store
2027 goal: $5,000/week per store
Actively generate new catering leads through cold calling, in‑person visits, networking, community outreach, and leveraging personal contacts.
Build and manage a strong sales pipeline that includes both new prospects and existing accounts.
Develop long‑term relationships that increase order frequency, account lifetime value, and referral volume.
Meet with potential customers to showcase our catering options and offer sample tastings when appropriate.
Client Relationship Management
Own the end‑to‑end client experience from first contact through post‑order follow‑up.
Ensure first‑time clients have exceptional experiences by personally overseeing or delivering the initial order.
Maintain regular communication with clients to ensure satisfaction, gather feedback, and identify upsell opportunities.
Operational Coordination
Work alongside Store Leaders, Hospitality Team Leaders, and Culinary Team Leaders to ensure successful execution of catering orders.
Build the day‑before prep plan for large or complex orders, including packaging, boxes, bags, utensils, and labels; guest‑specific customization; and order checklists for the operational team.
Communicate any special requirements, timelines, or delivery needs clearly to restaurant teams.
Reporting & Accountability
Maintain a CRM system to track leads, outreach activity, contact logs, client history, and revenue metrics.
Provide weekly updates to the District Leader on sales activity, pipeline stages, revenue performance, and market opportunities and challenges.
Deliver quarterly business reviews outlining progress toward district goals and strategic adjustments.
Qualifications
5+ years of catering, restaurant sales, B2B foodservice sales, or related hospitality sales experience.
Proven success growing accounts or territories with minimal supervision.
Strong local market awareness and existing business contacts preferred.
Excellent communication, relationship‑building, and follow‑up skills.
Strong project management and organizational abilities.
Proficiency using CRM tools.
Reliable transportation, valid driver’s license, and ability to travel between locations.
Understanding of restaurant operations, kitchen processes, and catering logistics.
Ability to deliver samples, set up displays, and execute on‑brand presentations.
Comfortable working independently and within a team environment.
Personal Attributes
Self‑driven, entrepreneurial mindset with high personal accountability.
Hospitality‑focused approach with exceptional attention to guest experience.
Resilient, positive, and able to navigate a high‑activity sales environment.
Collaborative communicator who builds trust with operations teams.
Detail‑oriented and proactive in anticipating client needs.
Benefits
Competitive base salary + high‑earning commission structure.
Mileage reimbursement and expense coverage for approved sales activities.
Opportunities for growth as the catering program expands.
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The CSM will work collaboratively with Store Leaders, Culinary Team Leaders, and District Leaders, while maintaining a high level of autonomy in their daily schedule, outreach efforts, and account management.
This position covers various West Chicagoland locations, including Naperville, Oak Brook, Geneva, Elmhurst, Hinsdale, Downers Grove, Orland Park.
Key Responsibilities Sales & Revenue Growth
Drive catering revenue to meet district targets, including:
End of Q2: $1,000/week per store
End of Q3: $2,000/week per store
End of Q4: $3,000/week per store
2027 goal: $5,000/week per store
Actively generate new catering leads through cold calling, in‑person visits, networking, community outreach, and leveraging personal contacts.
Build and manage a strong sales pipeline that includes both new prospects and existing accounts.
Develop long‑term relationships that increase order frequency, account lifetime value, and referral volume.
Meet with potential customers to showcase our catering options and offer sample tastings when appropriate.
Client Relationship Management
Own the end‑to‑end client experience from first contact through post‑order follow‑up.
Ensure first‑time clients have exceptional experiences by personally overseeing or delivering the initial order.
Maintain regular communication with clients to ensure satisfaction, gather feedback, and identify upsell opportunities.
Operational Coordination
Work alongside Store Leaders, Hospitality Team Leaders, and Culinary Team Leaders to ensure successful execution of catering orders.
Build the day‑before prep plan for large or complex orders, including packaging, boxes, bags, utensils, and labels; guest‑specific customization; and order checklists for the operational team.
Communicate any special requirements, timelines, or delivery needs clearly to restaurant teams.
Reporting & Accountability
Maintain a CRM system to track leads, outreach activity, contact logs, client history, and revenue metrics.
Provide weekly updates to the District Leader on sales activity, pipeline stages, revenue performance, and market opportunities and challenges.
Deliver quarterly business reviews outlining progress toward district goals and strategic adjustments.
Qualifications
5+ years of catering, restaurant sales, B2B foodservice sales, or related hospitality sales experience.
Proven success growing accounts or territories with minimal supervision.
Strong local market awareness and existing business contacts preferred.
Excellent communication, relationship‑building, and follow‑up skills.
Strong project management and organizational abilities.
Proficiency using CRM tools.
Reliable transportation, valid driver’s license, and ability to travel between locations.
Understanding of restaurant operations, kitchen processes, and catering logistics.
Ability to deliver samples, set up displays, and execute on‑brand presentations.
Comfortable working independently and within a team environment.
Personal Attributes
Self‑driven, entrepreneurial mindset with high personal accountability.
Hospitality‑focused approach with exceptional attention to guest experience.
Resilient, positive, and able to navigate a high‑activity sales environment.
Collaborative communicator who builds trust with operations teams.
Detail‑oriented and proactive in anticipating client needs.
Benefits
Competitive base salary + high‑earning commission structure.
Mileage reimbursement and expense coverage for approved sales activities.
Opportunities for growth as the catering program expands.
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