QUALIFICATIONS

Education & Experience:
o Bachelor’s degree in Hospitality, Business, Marketing, or related field (preferred).
o Minimum 5 years of hotel sales experience, with at least 2 years in a Conference Services Manager role (Preferred).
Preferred Skills:
o Marriott Consolidated Inventory System “CI” experience a plus
o Ability to work independently and as part of a collaborative team.
o Strong organizational and time management skills

Responsibilities:
o Anticipate client and individual guest needs associated with execution of event
o Resolve complaints and requests to client satisfaction.
o Maintain complete knowledge of daily scheduled group functions, times, locations, amount of people and specified requirements.
o Review sales and labor costs for previous day; resolve discrepancies with Accounting. Track actuals against budget.
o Manage group room blocks up until contracted “cut off”
o Prepare accurate deposit invoices
o Review Final bill for completeness and accuracy.
o Prepare and distribute, in a timely manner, accurate Banquet event orders.
o Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
o Prepare and submit required reports in a timely manner.
o Follow up on all turnovers within 24 hours via telephone and within 3 days with written correspondence.
o Know meeting room setups and capabilities.
o Know sleeping room configurations and types.
o Respond to requests by Meeting Planners immediately.
o Use the Partnership Agreement to meet client needs.
o Have comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering.
o Interact with outside planners, vendors for event setup.
o Maintain pricing integrity and propose upscale menus for clients.
o Create, review and revise rooming lists and VIP lists.
o Manage existing accounts and follow up with client re-solicitation to capture future business.
o Work with other F&B managers and keep them informed of F&B issues as they arise.
o Manage the function book and adjust space in order to ensure maximum potential revenue.
o Be visible on the floor and assist staff as needed during functions.
o Be involved in and/or conduct departmental and hotel training (One-to-One Training, etc.)
o Plan and execute holiday and special events in conjunction with the Director of Catering.
o Use feedback from Meeting Planner evaluations to improve service and quality.
o Participate in required M.O.D. program as scheduled.