Job Description

Director of Events
The Meritage Resort & Spa, Napa CA
Salary Range: $135-140k

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

What You Will Accomplish
Key Responsibilities
• Provides guidance and direction to ensure overall departmental success. Manages subordinate Event Services staff. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results.
• Actively solicits new business opportunities through prospecting new customers and using network channels to open new doors to new customers. Seeks methods to penetrate key business activities within the catering and conference marketplace and finds profitable ways to bring this business to the hotel. Researches information on market and trends and the clients supporting those markets locally Develops and implements individual and department marketing plan to successfully identify and close new/additional catering business. Participates in community and industry events to market the social catering department.
• Creates and maintains each event's banquet event order (BEO) outlining all of the event's details, including instructions for the evening and the menu and wine choices. Maintains appropriate contact with customer contact to ensure accuracy and work out any details. Generates detailed resumes for the operating departments.
• Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensure staff receives any required training or attends mandatory meetings.
• Prepares annual budget. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes computer programs to analyze forecasts, cost and revenue reports. Make decisions and takes action based on that information to maximize profitability.
• Ensure guests receive outstanding, consistent, exceptional service by working with other departments to communicate guest expectations and ensure expectations are met or exceeded. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
• Must wear slip-resistant shoes. Follows all safety policies and procedures. Actson reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the
proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essentialfunction of the job.

What You Will Bring
Qualifications
• High school diploma or general education degree (GED), or equivalent combination of education and experience. Bachelor’s degree in Hospitality Management desired.
• Five or more years of related and progressive Catering, Conference/Event Services, Banquet, Culinary, or other similar experience. Two years as a supervisor/manager in similar setting desired.
• Possess solid knowledge of catering management, luxury hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria. Strong knowledge of sales techniques with strong skills and ability to negotiate and close sales. Requires ability to determine needs of customers and persuasively present sales options through verbal face-to-face and telephone interactions. Must be able to create and effectively provide sales presentations and materials to potential customers. Contacts sometimes contain confidential/sensitive information so
requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency situation.
• Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel.
• Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must maintain a clean appearance and professional demeanor.

Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member occasionally grasps objects such as presentation materials. The team member occasionally reaches by extending hand(s) and arm(s) in any direction while performing essential functions of the job. The team member frequently talks when communicating with current or potential clients and staff. The team member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the dining areas. Exerts up to 50 pounds of force occasionally when called upon to assist with banquet or conference set-ups. The team member is required to have close visual acuity to operate a computer. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the sales materials and contracts. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while performing duties while outside temperatures are high. The team member is occasionally subject to loud noise (or music) when working in or around the banquet and dining areas. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts.

We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.