Catering- Conference Services Manager- Temporary

Catering - Conference Service Manager Summary

To ensure the success of Catering and Conference Groups, you’ll serve as the liaison between the hotel operating departments and the clients in addition to selling catering events. You’ll strive to achieve a balance between service and profitability. Through efficient management of the conference requirements, your goal is to capture the hotel’s fair share of revenue through food, beverage, room rental and auxiliary services, such as audio visual provisions, storage and labor fees and other applicable fees.

The design and management of conference logistics must include labor saving measures as applicable.

This position is temporary, and is expected for five (5)-six (6) months.

• Coordinate meetings, conferences, exhibit shows or other special events and activities with accuracy and detailed communication outlines for the client and hotel departments, providing the appropriate memos, Banquet Event Orders, Group Profiles and other communications as necessary.
• Effectively communicate and coordinate all aspects of catering and conference planning, including menu selling and all other details.
• Coordinate menu arrangements for conference clients that maximize the revenue potential for the hotel, while serving the needs of the client.
• In coordination with the Group Coordinator, obtains Conference rooming lists, monitors cut‑off dates, obtain rooming lists by the due date and in accordance with the sales contract.
• Assist conference clients with off‑premise (hotel) details as they may affect the hotel service delivery, such as floral concerns, motor coach requests, limousine requests, exhibit decorator requests, entertainment referrals, golf or sports arrangements, spousal programs, motor coach arrival/departure patterns, while informing all supporting hotel departments and maintaining the integrity of the hotel physical plant. All arrangements are to be assessed the appropriate charges to ensure that the hotel receives a fair share of revenue in relationship to the expenditure of time and labor.
• Obtain the appropriate approval of the Director of Catering for all purchases, rental or leasing of equipment or supportive requirements of conference groups prior to and in advance of the actual date of use.
• Maintain accurate and current space (room) blocks in the group function log, observing proper turnovers and releasing space appropriately and timely, so to maximize the revenue potential of the hotel through the booking of other business opportunities.
• Utilize the office file system, trace system and general office systems in accordance with the current policies and procedures.
• Maximize the hotel’s revenue potential by assessing/monitoring room rental fees, electrical charges, telephone charges, box delivery/storage fees, service fees and other revenue‑generating factors in accordance with the sales contract and with regard to hotel policies.
• Complete all special projects as assigned by the Director of Catering in a timely manner, while meeting the specified objectives of the assigned project.
• Submit all conference menus, profiles, and event orders to the Director of Catering for review and signature prior to issuance.
• Keep the Director of Catering promptly and fully informed of all problems or unusual matters of significance coming to their attention so that prompt and corrective action can be taken when appropriate.
• Maintain flexible hours to accommodate customer needs due to the cyclical nature of the hospitality industry. Catering and Conference Services Managers may be required to work varying schedules to reflect the business needs of the hotel.
• Ensure that the experience of the client is not merely satisfactory, but exceeds their expectations and those of attendees.
• We all wear multiple hats here  may have to take on responsibilities outside of this job description at times, as we all do.
• Attend networking events as a representative of the hotel and restaurant.
• Prospecting and outside sales calls are essential to meet goals and budget.
• Conduct site visits.

• Schedule appropriate interdepartmental meetings…