Job Description

SUMMARY:

Responsible for liaising between customer and operations for meetings and events held on property and communicating the customers’ needs and wants to the operations staff for a successful event or meeting.

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification. Essential duties and responsibilities may include, but are not limited to, the following:

  • Act as a liaison between the group client and hotel operations departments to ensure a successful event
  • Oversee preparation, maintenance, and distribution of all written communication to include but are not limited to: Banquet Event Orders, Resumes, Daily Event Reports, and Advanced (Salesforce) input
  • Works closely with Group Lodging Coordinator in obtaining accurate and timely information from group planners
  • Ensures that all definite groups are given banquet and catering information in a timely manner to maximize revenue
  • Responsible to ensure that all contracted food and beverage is consumed AND upsell as much as possible to increase F&B spend on property
  • Responsible for Catering-only sales including wedding events
  • Ensures that the customers meets or exceeds their room block through proper communication of the contracted rooms
  • Communicates to Banquets department to ensure excellent food and beverage service to customers in a courteous, professional manner, meeting or exceeding their expectations
  • Maintains awareness of all hotel amenities and services
  • Maintains thorough knowledge of food and beverages menus offered by the catering department
  • Maintains knowledge of meeting room capacities and all meeting and event set configurations possible
  • Promotes Food & Beverage program as related to catering to increase potential revenues
  • Works closely with the Food and Beverage Director and Executive Chef to successfully present profitable catering options
  • Coordinates all AV equipment contracts and other vendor services
  • Maintain and develop all policies and procedures related Conference Services
  • Responsible for the weekly meetings with Operations to ensure detailed communications to all operations staff. This will include resumes and
  • Meets with the Executive Chef or Sous Chef and Banquet Captains to review all EO’s on a weekly basis
  • Find solutions to challenges and issues as the arise with in house groups, communicating with all affected departments
  • Works with the Group Rooms Coordinator/Reservations Department on all blocks and rooming lists. Any changes or additions in blocks are communicated to the client via addendum
  • Reviews, and reconciles all group billings within the conference services and catering department, ensure that all documents are accurate from accounting before going to the client
  • Responds to guest and customer inquiries in a courteous and helpful
  • Maintains knowledge of safety and emergency procedures and observes safety precautions required to protect hotel and guest property
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or skill required.

Education and Experience:

Bachelor’s degree in marketing, or a related field; AND three (3) years of food and beverage operations experience; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

  • Principles, practices and techniques of catering and conferences services
  • Principles and methods of delivering customer
  • Practices and techniques of food and beverage operations and profitability
  • Computer applications Salesforce (Delphi.fdc), Microsoft office
  • Practices and techniques of fiscal management and
  • Records management principles and
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the
  • Principles and techniques of making effective oral

Skill in:

  • Managing multiple projects and programs, with keen attention to detail
  • Managing various catering and conference services operations
  • Developing and implementing goals, objectives, policies, procedures and work standards
  • Working collaboratively with other departments and staff
  • Coordinating efforts with other departments
  • Preparing clear and concise reports, correspondence and other written materials
  • Using initiative and independent judgment within general policy guidelines
  • Using tact, discretion and prudence in dealing with those contacted in the course of the work

PHYSICAL/MENTAL REQUIREMENTS:

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Ability to work evenings and weekends when needed. Mobility to work in an office setting, use standard office equipment; stamina to sit for extended periods of time; strength to lift and carry up to 20 pounds; vision to read printed materials and computer screen; dexterity to utilize computer equipment; hearing and speech to communicate in person or over the telephone.