Job Description

Position Summary:
Creates environment and culture of leaders with dynamic selling skills and a sense of customer urgency that meets the financial needs of the organization and surpasses the
customer expectations. Directs the day-to-day Event Services Department to achieve
the property mission and goals. Actively defines, refines, and continuously improves
processes, systems, and performances to foster an environment of leadership,
innovation, education, and growth of each individual team member.

Primary Responsibilities/Essential Functions:
1. 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.
2. 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.
3. 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.
4. 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. Ensures staff receives any
required training or attends mandatory meetings.
5. Prepares annual budget. Achieves budgeted revenues, controls expenses and
maximizes profitability within assigned areas. Utilizes computer programs to
analyze forecasts, cost and revenue reports. Makes decisions and takes action
based on that information to maximize profitability.
6. Ensures 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.
7. Must wear slip-resistant shoes. Follows all safety policies and procedures. Acts
on 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.
8. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Makes merit decisions within budget or established guidelines. Determines
promotions or reclassifications within company policy.
2. Approves leave and time away from work within company policy.
3. Responds to guest inquiries and coordinates special arrangements and requests.
4. Resolves guest complaints within scope of authority, otherwise refers the matter
to upper management. Notifies supervisor and/or Security of all unusual events
or circumstances.

Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
1. High school diploma or general education degree (GED), or equivalent
combination of education and experience. Bachelor’s degree in Hospitality
Management desired.
2. 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.
3. 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.
4. Ability to develop and maintain effective operating and control processes
designed to attain maximum operating efficiency while ensuring adherence to
established operating criteria.
5. Completes required training as scheduled.
6. Strong knowledge of sales techniques with strong skills and ability to negotiate
and close sales.
7. 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.
9. Requires working knowledge of MS Office applications and ability to learn and
use telephone and computer systems used at the hotel.
10. 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.
11. 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.
12. 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.
13. 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.