What are the responsibilities and job description for the Events Manager position at Marcus Hotels & Resorts?
Description
Job Description
JOB TITLE: Catering Manager
DEPARTMENT: Catering
SUPERVISOR: Director of Catering
Purpose Of Position
Responsible for soliciting new accounts, entertaining and maintaining relationships with existing accounts.
Essential Functions
Job Description
JOB TITLE: Catering Manager
DEPARTMENT: Catering
SUPERVISOR: Director of Catering
Purpose Of Position
Responsible for soliciting new accounts, entertaining and maintaining relationships with existing accounts.
Essential Functions
- Travel to meet with or call individual corporate clients by telephone to solicit annual and weeknight business.
- Meet and greet clients, conduct property tours and promote facilities and services. Answer customer inquiries.
- Develop client menus, write contracts and letters, as well as organize other arrangements as they relate to social and corporate events.
- Supervise and attend the overall set up and implementation of events and meetings. Communicate with relevant departments to ensure proper servicing of accounts.
- Prepare and present weekly and monthly sales reports.
- Regular attendance at all catering meetings and attendance when required at Food and Beverage Meetings and Department Head meetings.
- Attend various community, social and business events.
- Intimately know our competitive set.
- Thorough knowledge of service flow and capabilities in all revenue areas.
- Effective and professional written and verbal communication with internal and external guests.
- Ability to effectively network and market our property.
- Attendance for all special events, unless authorized by Director of Catering.
- Able to work independently.
- Ensure guest satisfaction by timely follow up correspondence.
- Adhere and support hotel and corporate policy and procedures.
- Maintain accurate administrative files.
- Be to work every day on time.
- Responsible for a monetary goal to be mutually agreed upon by the manager and the Director of Catering.
- Detail all events that the manager books.
- Keep abreast of current market trends.
- Heavily attend community and business events.
- Participate in the MOD program.
- Maintain a high level of professional appearance, demeanor and image of self and hotel.
- Finalize contracts.
- Trace leads to ensure timely finalization and re-solicitation.
- Support and monitor cleanliness and safety issues when touring the hotel.
- Be sales and profit minded.
- Stay through the second course of any food function.
- Able to use Microsoft Word and Excel.
- Strong multiple - project management skills.
- Good communication skills
- Ability to read, write and speak the English language fluently to interact with clients.
- Ability to analyze client needs and negotiate pricing.
- Ability to work under time pressures and extensive hours.
- Previous hotel experience required, operational food and beverage experience preferred.
- Any combination of education and experience equivalent to graduation from high school
- College degree preferred.
- Pass on incoming information and messages to clients when in-house.
- Purchase gifts for clients as directed; deliver packages and faxes.
- Assist in other departments as directed by management.
