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Description
PURPOSE:
Plan, manage and control the Group Sales and Catering Sales operations to achieve customer satisfaction and meet/exceed sales, revenue and profit objectives. Manage Banquet service operations to achieve customer satisfaction, quality service and compliance with policies and procedures while meeting/exceeding financial goals. Position is responsible for short and long- term planning and day-to-day operations of the group and catering if applicable sales division. Assists Director of Sales in preparation of the marketing, advertising, sales plans, programs and annual budget; manages expenses within approved plans and budgets. Responsible for the daily operations, training, and directing of the Banquet Staff.
ESSENTIAL FUNCTIONS:
ï§ Solicit, negotiate and book new and repeat business through various efforts (outside sales calls, telemarketing, mailings, referrals, property tours, networking, etc.); maximize room revenue and catering revenue to meet/exceed goals.
ï§ Recommend, assist in developing, implementing, monitoring, and controlling the group and sales annual budget and marketing plan, analyze competition, market trends and customer needs and comments; prepare and review forecasts, period and month-end reports and various sales and rate reports to continually assess the group's productivity against the budget, plan and market place.
ï§ Develop and continually enhance relationships with key corporate, business and travel industry accounts, community organizations and professional associations to maintain high visibility and increase our market share.
ï§ Act as liaison with other departments in the hotel via weekly meetings to provide information in a timely manner and ensure group and catering needs are carried out as contracted.
ï§ Train all members of the hotel staff on how to recognize and capitalize on all sales opportunities to increase hotel occupancy and revenue.
ï§ Analyze Banquet Event Orders, communicate effectively with customers, managers and associates to ensure that all room set-ups, equipment, supplies, staffing and menus meet/exceed customers expectations.
ï§ Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
ï§ Monitor and control Banquet budget (ie. Labor costs, beverage costs, supplies and equipment? And coordinate with events budgets to maximize revenue and minimize expenses while providing quality guest service.
ï§ Implement company programs and resolve daily, operational issues through consistent monitoring of Banquet operations to ensure compliance with safety and security regulations and to ensure optimal level of service, quality and hospitality.
NON-ESSENTIAL FUNCTIONS:
ï§ Perform special projects and other responsibilities as assigned.
ï§ Participate in hotel committees, MOD program and task force assignments.
OTHER PERSONNEL ISSUES:
ï§ Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and OLS Rules of Conduct.
ï§ Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
ï§ Report any unusual occurrences and/or request to the General Manager.
ï§ Read and abide by all the regulations and rules of conduct stated in the OLS Associate Manual.
JOB REQUIREMENTS:
Education: Executive Administrative Assistant certificate or related field or equivalent education.
Experience: Three to four years of employment in a related position with this company or other companies. Hospitality Sales/Catering administration related work experience.
Skills and Abilities: Must have basic Excel, PowerPoint, Word; PC knowledge, minimum typing speed of 50wpm, ability to write and communicate professionally, bi-lingual fluency a plus; Must be hospitality oriented, and possess the ability to work under pressure. Should possess the ability to complete multiple tasks simultaneously.
To apply:
https://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=14169&clientkey=A563C2B507A952E68EFB59C308F1BE33
