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…