Events Manager

Description

Job Description

JOB TITLE: Catering Manager

DEPARTMENT: Catering

SUPERVISOR: Director of Catering

PURPOSE OF POSITION:
Responsible for soliciting new accounts, entertaining and maintaining relationships with existing accounts.

ESSENTIAL FUNCTIONS:
1. Travel to meet with or call individual corporate clients by telephone to solicit annual and weeknight business.
2. Meet and greet clients, conduct property tours and promote facilities and services. Answer customer inquiries.
3. Develop client menus, write contracts and letters, as well as organize other arrangements as they relate to social and corporate events.
4. Supervise and attend the overall set up and implementation of events and meetings. Communicate with relevant departments to ensure proper servicing of accounts.
5. Prepare and present weekly and monthly sales reports.
6. Regular attendance at all catering meetings and attendance when required at Food and Beverage Meetings and Department Head meetings.
7. Attend various community, social and business events.
8. Intimately know our competitive set.

MANDATORY JOB REQUIREMENTS:
1. Thorough knowledge of service flow and capabilities in all revenue areas.
2. Effective and professional written and verbal communication with internal and external guests.
3. Ability to effectively network and market our property.
4. Attendance for all special events, unless authorized by Director of Catering.
5. Able to work independently.

ACCOUNTABILITY:
1. Ensure guest satisfaction by timely follow up correspondence.
2. Adhere and support hotel and corporate policy and procedures.
3. Maintain accurate administrative files.
4. Be to work every day on time.
5. Responsible for a monetary goal to be mutually agreed upon by the manager and the Director of Catering.
6. Detail all events that the manager books.
7. Keep abreast of current market trends.
8. Heavily attend community and business events.
+. Participate in the MOD program.
10. Maintain a high level of professional appearance, demeanor and image of self and hotel.
11. Finalize contracts.
12. Trace leads to ensure timely finalization and re-solicitation.
13. Support and monitor cleanliness and safety issues when touring the hotel.
14. Be sales and profit minded.
15. Stay through the second course of any food function.

EXPERIENCE OR TRAINING REQUIRED:
1. Able to use Microsoft Word and Excel.
2. Strong multiple – project management skills.
3. Good communication skills
4. Ability to read, write and speak the English language fluently to interact with clients.
5. Ability to analyze client needs and negotiate pricing.
6. Ability to work under time pressures and extensive hours.
7. Previous hotel experience required, operational food and beverage experience preferred.

LICENSE OF CERTIFICATION REQUIRED:
1. Any combination of education and experience equivalent to graduation from high school
2. College degree preferred.

MARGINAL JOB FUNCTIONS:
1. Pass on incoming information and messages to clients when in-house.
2. Purchase gifts for clients as directed; deliver packages and faxes.
3. Assist in other departments as directed by management.
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