Conference Services Manager

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POST DATE 9/15/2016
END DATE 10/15/2016

The Verve - Crowne Plaza Natick, MA

Company
The Verve - Crowne Plaza
Job Classification
Full Time
Company Ref #
hc.268937
AJE Ref #
576186198
Location
Natick, MA
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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Position purpose: To provide exemplary sales and service to clients by way of up selling meeting space and food & beverage product and services; to manage, coordinate and execute group assignments turned over by the Regional Sales Office (RSO). To provide effective communication to hotel department heads with details pertaining to group rooms and catering contracts; to maximize revenues through up-selling and cross-selling hotel services to group contacts; to generate catering revenues through sales to call-in and short-term bookings; to achieve targeted revenues. This position will work in conjunction with the RSO and will be responsible for managing all group contracts for the hotel and for being the on-site contact for group accounts as well as working with the Corporate Catering Sales Manager, booking and servicing corporate functions that need a seven (7) day turnaround. Booking of social room blocks (weddings, bar mitzvahs) to be determined. Job Tasks: Responsible for managing all group contracts for the hotel and for being the on-site contact for group accounts. Tasks include, but are not limited to, entering group data into the hotels property management system and following up on deposits, monitoring and enforcing cut-off dates, obtain rooming lists, follow-up on special concessions, enforce attrition clauses, etc. Responsible for booking ad servicing all social/wedding blocks at property level TBD by RDOS. Qualify external calls for corporate business. Monitor and enforce decision dates, cut-off dates, obtain rooming lists, follow up on special concessions, enforce attrition clauses, put final payment through accounting etc. Assist group rooms clients in the planning and development of events; participate and/or conduct planning meetings for upcoming groups. Produce and distribute group resumes and communicate any changes updating information to hotel departments as well as group amenities Assist in achieving catering food, beverage, and room rental revenue goals Maximize hotel revenues through the up-selling of food, beverage, ancillary products and services Participate and/or conduct on-site tours for prospective clients and join every RSO sales agent on a tour that involves meeting space and rooms Participate in the life of the community through social, civic, and industry organizations and events. Work with Front Desk on arrival of all tour groups and manages them Work with Corporate Catering Manager on new meeting packages Participate in Sales Blitzes and Comp Site Tours Work on marketing initiatives with Catering Team Adhere to office hours and be flexible with days and times of work due to volume of business Audit banquet checks the day after they are consumed in order to keep Delphi and accounting in sync Prepare pace report and catering sales breakdowns. Produce and distribute group resumes and communicate any changes updating information to hotel departments. Produce and distribute Banquet Event Orders (BEO) to appropriate departments in a timely manner allowing for sufficient time to plan, schedule, and execute event at quality service levels. Assist in achieving hotel catering food, catering beverage, and catering room rental revenue goals; maximize hotel revenues through the up-selling of food, beverage, and ancillary products and services; provide weekly data showing production achievement. Respond and handle guest problems and complaints. Verify credit information submitted to include estimated amount of billing, billing type and appropriate contact updating information as necessary until departure. Effectively communicate information and details of catered group events to other hotel departments as necessary for the successful execution of events while maintaining a good client relationship. Assist in achieving hotel catering food, catering beverage, and catering room rental revenue goals; maximize hotel revenues through the up-selling of food, beverage, and ancillary products and services; provide weekly data showing production achievement. Lead Pre and/or Post Convention meetings and review bill with client. Lead and/or conduct on-site tours for prospective clients. Sell to call-in inquiries for 20 people or less within a 7-day booking window. Be knowledgeable of franchise/brand tools and opportunities to increase sales. Pre-actively sell other catering sub markets based on assigned goals. Regular promotion of seasonal, holiday, CMP and DMP packages. Responsible for providing forecast in group catering revenues food, beverage, room rental - on a monthly basis for the upcoming 90 days. Prioritize and manage projects to their timeline, resources and budget. Perform other duties as assigned. May be required to work varying schedules to reflect the business needs of the hotel. Attend weekly Catering Meetings. Attend monthly Sales Meetings with RSO Attend daily Stand-ups. Participate in Lobby Duty Program. Essential Skills: Strong project management skills; managing time effectively and prioritizing for results. Ability to plan resources effectively, anticipate obstacles and develop solutions. Highly resourceful, flexible and creative in solving problems. Ability to work on multiple projects and execute with a high level of quality and accuracy. Excellent written, verbal and presentation skills. Excellent decision making skills. Ability to assess and analyze statistical reports. Strong inter-personal and organizational skills. Effective sales and negotiations skills. Ability and desire to adapt quickly to change. Proficient in Microsoft Office (Excel, Word, PowerPoint) Knowledge of appropriate table settings and service ware. Creative and logical approach to problem solving. Ability to work a varied & flexible schedule understanding that the hotel is operating 24 hours a day, 365 days of the year including weekends and holidays. Ability to describe all menu items, prices and methods of preparation. Knowledge of federal, state and local laws, ordinances and regulations regarding the serving of alcoholic beverages.