| Department |
Reports to
Director of Catering |
Purpose
To achieve revenue, profit and customer satisfaction by managing current accounts and soliciting new business. |
Constituents
- Guests
- Employees
- Associate team
- Management team
- The local community
- Vendors
|
Indicators of Success
- Achievement of customer satisfaction goals
- Achievement of food and beverage revenue and profit
- Achievement of employee satisfaction (Gallup) and retention goals
- Achievement of hotel’s financial goals
|
Areas of Responsibility
- Continuously solicit new business and produce revenue growth.
- Contact a minimum of 50 prospects each week
- Submit weekly solicitation reports
- Develop relationships with assigned market segments
- Host at least one client luncheon a week
- Achieve individual and team revenue goals
- Conduct joint effort with hotel staff team
- Participate in sales activities
- Respond to incoming inquiries in a timely manner
- Prepare contracts and proposals within 24 hours of request
- Follow standards for quoting food and beverage and room rental prices
- The Delphi system
- Catering filing system
- Catering contracts
- Banquet event orders
- Daily function and guarantee sheet
- Weekly 10-Day function sheet
- Catering menus
- Banquet and meeting room capacities
- Minimum net spends for meeting rooms
- Banquet equipment maintenance and storage
- Public relations development
- Check on events and greet clients each morning
- Frequently inspect all meeting and banquet facilities
- Attend and contribute to BEO meetings
- Detail upcoming banquet event orders so that they may be distributed 10 days prior to event
- Document lost business and report to the director of catering
- Present and discuss proposals, banquet event orders and definite bookings with director of catering
- Assist with supervision of banquet events in progress
- Assist with answering catering phones
- Attend sales and catering meetings
|
Download
Hotel Event Manager.doc |