Catering & Conference Services Manager (Salary)

Division:  Management & Non-Union (MAN010)

Primary Responsibilities: 

Essential Duties:

1. Responds to all phone, email, walk in and online rfp sourcing sites within 24 hours upon receipt.
2. Maintains an active trace system to follow up on all catering inquiries to develop into definite bookings.
3. Conducts site inspections, client entertainment and sales calls to business accounts to generate and secure new/repeat business (both in-person or virtual as requested).
4. Participates in tradeshows, attends industry networking events and conducts regular prospecting to uncover new business opportunities.
5. Manage all inquiries, bookings and contacts accurately in Delphi and other hotel systems.
6. Effectively negotiates and accurately prepares catering proposals/contracts.
7. Generates and distributes Banquet Event Orders, Floorplans, Group Resumes and other interdepartmental forms as needed in a timely manner.
8. Manages and services all group bookings turned over by the Sales Department from time of contracting to post departure.
9. Conducts regular reviews with clients to monitor guestroom block, meeting spaces and menus to ensure all contractual obligations are met.
10. Works with clients and internal departments to monitor/forecast guestroom block efficiently, finalize event details and set menus.
11. Maximizes revenue potential through active upselling of definite groups and catering bookings.
12. Plans and leads all pre-con meetings with clients and internal hotel staff.
13. Attends BEO Meetings, Weekly Operations Meetings, Morning Briefings, Food & Beverage and Group Review Meetings to communicate program needs.
14. Ensures billing details and/or master accounts are settled accurately and in a timely manner.
15. Develops new and creative ideas for revenue generation and improving guest experiences.
16. Assists the Director of Catering & Conference Services in preparing an annual sales and marketing plan.
17. Stays informed of current food and beverage requirements/trends, understands operational capabilities and adapts services/strategies to exceed client expectations.
18. Be knowledgeable with local liquor laws and county ordinances to assure compliance by the hotel.
19. Assists and supports in the daily operations of the Catering Department and hotel as required.
20. Perform other related duties as assigned or required.

Other Duties:

1. Participate in management training sessions, communication and planning meetings.
2. Participate in employee and community relation functions.
3. Participate in Promotional Events outside of the resort as needed.
4. Performs other duties as required.

Working Conditions:

1. Mainly indoor/office environment however may also be required to work outdoors at times in hot weather.
2. Able to bend, lift, stoop, walk, push/pull in the course of performing essential job functions.
3. Able to lift, carry, push and pull up to thirty pounds.

Work Hours:

1. Must be able to work schedule set by manager.
2. Must be able to work long and even irregular hours.
3. Must be able to work in excess of 40 hours per week.
4. Must be able to work weekends, holidays as needed.
5. Must be able to drive to appointments and or travel as needed.

1. Equipment Use:
2. Efficient in Microsoft Office (Word, Excel, Powerpoint, Outlook, Publisher), Delphi, Opera and Social Tables.
3. Ability to read and interpret contracts, safety rules, operating and procedure manuals, reservation documents and budget reports.

Mental and Physical Demands:

1. Must be positive, self-motivated, proactive and result oriented.
2. Able to think, speak and give instructions in a professional, clear and concise manner.
3. Ability to prioritize, organize and manage workload to ensure deadlines is met.
4. Able to multi task and manage stressful and challenging situations.
5. Must be able to walk the property to oversee functions throughout the hotel.
6. Ability to make decisions to represent the hotel’s best interests.
7. The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand.

Communication Demands:

1. Must be able to efficiently communicate and work with people, build on interpersonal relationships and lead people with diverse backgrounds.
2. Must have strong verbal and written communication skills.
3. Must be able to read, understand and effectively negotiate contracts.

Minimum Qualification Requirements:

1. High school diploma or equivalent required, college degree highly preferred.
2. Minimum 5 years experience in a similar position with proven sales results. 
3. Previous experience in luxury resort property as a Catering & Conference Services Manager for at least two years highly preferred.
4. Ability to provide a Tuberculosis Clearance Certificate