Director of Events

Director of Events
The Meritage Resort & Spa, Napa CA
Salary Range: $135-140k
Company Description:


Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment


Job Description
Position Summary

What You Will Accomplish
Key Responsibilities
• Provides guidance and direction to ensure overall departmental success. Manages subordinate Event Services staff. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results.
• Actively solicits new business opportunities through prospecting new customers and using network channels to open new doors to new customers. Seeks methods to penetrate key business activities within the catering and conference marketplace and finds profitable ways to bring this business to the hotel. Researches information on market and trends and the clients supporting those markets locally Develops and implements individual and department marketing plan to successfully identify and close new/additional catering business. Participates in community and industry events to market the social catering department.
• Creates and maintains each event's banquet event order (BEO) outlining all of the event's details, including instructions for the evening and the menu and wine choices. Maintains appropriate contact with customer contact to ensure accuracy and work out any details. Generates detailed resumes for the operating departments.
• Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensure staff receives any required training or attends mandatory meetings.
• Prepares annual budget. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes computer programs to analyze forecasts, cost and revenue reports. Make decisions and takes action based on that information to maximize profitability.
• Ensure guests receive outstanding, consistent, exceptional service by working with other departments to communicate guest expectations and ensure expectations are met or exceeded. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
• Must wear slip-resistant shoes. Follows all safety policies and procedures. Actson reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the
proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essentialfunction of the job.

What You Will Bring
Qualifications
• High school diploma or general education degree (GED), or equivalent combination of education and experience. Bachelor’s degree in Hospitality Management desired.
• Five or more years of related and progressive Catering, Conference/Event Services, Banquet, Culinary, or other similar experience. Two years as a supervisor/manager in similar setting desired.
• Possess solid knowledge of catering management, luxury hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level o