Catering - Director of Events

POSITION SUMMARY

The Director of Events oversees all aspects of generating business for the Events and Banquet Departments which include the coordination of corporate events; weddings; receptions; and other social celebrations to attain established financial goals for the hotel. He or she also provides leadership and direction to department staff to achieve a high level of guest satisfaction while maintaining the service standards set forth.

ESSENTIAL FUNCTIONS

• Anticipates guests' needs; respond promptly and acknowledge all guests, however busy and whatever time of day; always Maintains positive guest relations; assist with resolving guest complaints to ensure their satisfaction; Familiarized with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Develop and coordinate the successful implementation of all special events and hotel social events. Coordinates with all support departments to initiate all aspects of each event.
• Negotiated contracts with entertainment providers as necessary and communicates with all support departments as needed for smooth event production.
• Drives sales revenue from soliciting and coordinating corporate events, weddings, receptions, and other social celebrations.
• Facilitate meetings and administer tour of facilities with customers to discuss objectives and strategies for receptions and events within the hotel.
• Works cooperatively with F&B and Executive management team to maintain a high level of service principles in accordance with established standards.
• Review guarantees and ensures estimate cost comply with established standards.
• Maintains accurate and detailed records of all client communications and related documentation. Ensures accuracy of Banquet Event Orders (BEO) and distributes to appropriate departments when authorized signatures have been obtained.
• Develop action plans to exceed the established financial and service goals set for the department. Administers corrective action as necessary to ensure financial goals are met.
• Promote conference/event services by attending professional meetings, seminars, and trade show expos with appropriate brochures and publications.
• Develops networking opportunities and facilitates meetings with prospective clients to promote the hotel and its facilities and secure business.
• Reviews the daily activities within the hotel, including house count, forecast covers for each outlet, catering activity, purchases, meetings and appointments, VIP's/special guests.
• Establishes priorities and assigns production for staff to execute. Reviews status of business, schedules, bookings, and all other information pertaining to department operations.
• Establishes a departmental manual identifying all policies and procedures relevant to booking functions. Ensure that staff are knowledgeable of such policies and service standards to assist them in selling the facility.
• Directs administrative details such as financial operations and dissemination of promotional materials. Responds to inquiries in a prompt manner.
• Fosters a cooperative and safe working climate and maintains efficient productivity to enhance quality of product.
• Coordinates recruitment with Human Resources in filling open positions within the department. conduct interviews and make recommendations for hire.
• Establishes individual goals and monitors performance of staff. Conducts scheduled performance appraisals, training, and disciplinary action.
• Attend all meetings and training sessions organized by hotel management for the position.
• Perform all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Director of Food & Beverage

Supervises: Catering Managers, Banquets Manager

EDUCATION/EXPERIENCE

• High school diploma or equivalent vocational training certificate. A BS in Hospitality is preferred.
• Minimum five (5) years of experience working as a Director of Events, Catering, or similar position with large operational responsibilities at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.
• Fluency in Japanese language is preferred.

LICENSES/CERTIFICATIONS

• Possesses valid Liquor Commission Manager's Card.

KNOWLEDGE, SKILLS, & ABILITIES

• Must be detail-oriented and have the ability to multi-task.
• Able to maintain positive guest relations at all times.
• Possesses comprehensive knowledge of hotel food and beverage operations and cost controls.
• Possesses comprehensive knowledge of all catering services and food service techniques.
• Possesses strong knowledge of computer programs such as Word, Excel, Outlook, and Internet Explorer.
• Possesses strong knowledge of various sales and marketing tools, techniques.
• Possesses strong mathematical skills.
• Possesses strong written and verbal communication skills.
• Possesses good management and organizational skills.
• Possesses knowledge of federal and state health laws, regulations, and safety codes.
• Able to work effectively with various types of customers.
• Able to supervise a large number of staff working in various environments.

PHYSICAL DEMANDS

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

• Ability to lift items up to 25 lbs.
• Ability to reach overhead
• Ability to endure various physical movements throughout the work areas.
• Maintain stationary position for extended hours throughout work shift.

WORK ENVIRONMENT

• Indoor, air conditioned environment.
• Outdoor, non-air conditioned environment.
• Exposure to variable temperature conditions.
• Variable noise levels.
• Restaurants and touring of hotel property with clients