Director of Events

Title: Department pf Events

Department: Sales

FLSA: Exempt

Scope of Position: 

This position leads the Catering and Events division inclusive of catering sales. Position assists in the overall development and implementation of departmental strategies and ensures implementation of brand delivery inclusive of service strategies and initiatives. This position has the responsibility for executing property events with seamless turnover from sales to operation and at the conclusion of the event returning to sales for long term management. This is a leadership position responsible for Client and Event Satisfaction, Associate interaction, and catering sales guidance with a heavy focus on profitability for the hotel. The Director maintains profitable operations and high-quality products and service levels. They are expected to maximize revenues and exceed budgeted revenues, and to develop and implement strategies to increase business. Must act as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business.

Education & Experience:

• Previous managerial experience in a large hotel environment preferred or similar industry.
• College Degree preferred.
• Minimum of 3-5 years in Event or Conference Services leadership.
• 5 years of hospitality or similar industry related work experience preferred.
• Proficiency in Envision preferred or secondarily Delphi.
• Proficient in Microsoft Office Suite, and Sales related computer programs required.
• Knowledge of F&B preparation techniques and liquor laws and regulations helpful.
• Ability to lead a catering team in order to meet monthly, quarterly and annual catering sales goals.

Physical Demands:

• Long hours sometimes required, including nights and weekends as required by client event.
• Medium Work - Exerting up to 30 pounds of force occasionally or frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at a time.

Required Capabilities:

• Must be able to convey information and ideas clearly, both oral and written.
• Must work well in stressful, high-pressure situations juggling multiple programs at once.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by associates and guests.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function.
• Must be able to read and understand a hotel Profit and Loss Statement.
• Approach all encounters with guests and associates in a friendly, positive, service-oriented manner.
• Maintain regular attendance in compliance with SW Hotel standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes proper dress and correct name tag when working.
• Comply at all times with SW Hotel standards and regulations to encourage safe and efficient hotel operations.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other associates.
• Must be able to work with and understand financial information and data, and basic arithmetic function including hotel-billing systems.
• Manage the activities of the hotel catering sales team, providing leadership and motivation necessary to implement effective sales strategies and to maximize the generation of hotel catering sales/revenues.
• Will carry a Team Catering goal composed with Food and Beverage Revenue and Room Rental Revenue.
• Solicit new business from past experiences and grow existing accounts. 
• Able to shift business from our competitive set.
• Follow company policies and procedures and is able to effectively communicate them to subordinates.
• Ensure that the hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and health laws.
• Assist in coordinating and monitoring all phases of Loss Prevention in the Banquet and Catering areas.
• Prepare and submit required reports in a timely manner.
• Monitor the quality in Banquets to ensure guest satisfaction.
• Know meeting room set-ups and capabilities as well as shipping and receiving requirements/restrictions.
• Know sleeping room configuration and types and total inventory of type.
• Have comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio-visual, switchboard, accounting, restaurants, bars, and engineering.
• Manage Catering booking pace and maintains pace for assigned goals.
• Develop core list of preferred vendors that exhibit standards above normal.
• Re-solicit past local accounts, generate new business.
• Maintain pricing integrity and propose upscale menus for clients.
• Manage existing accounts and follow up with client re-solicitation to capture future business.
• Manage space and adjust in order to ensure maximum potential revenue.
• Comply with weekly and monthly forecasting procedures.
• Supports and develop sales tools, new menu ideas, themes and decorations by keeping abreast of the competition’s products’ strengths and weaknesses and customer comments to continually improve the hotel’s services.
• Perform other duties as requested by management.
• Attend weekly or biweekly meetings as required by management including orchestrating, EO and BEO meetings. 

Reports to: Director of Sales & Marketing