Assistant Director of Catering and Convention Services - Banquets (Horseshoe LV)

JOB SUMMARY:

 

The Assistant Director of Catering & Convention Services is considered a seasoned professional who manages themselves and their groups at the highest level. This person supports the director with his or her leadership responsibilities while servicing our most complicated, VIP or challenging groups and events.  They are responsible for the overall success of assigned Conventions and events. Manage, coordinate and execute group contracts for the property ensuring all contractual agreements pertaining to guest room blocks, meeting space, food and beverage and contracted concessions are fulfilled. Effectively communicates to hotel departments the information necessary to successfully execute a groups’ needs while maintaining a good client relationship. Fosters relationships with both customers and support departments daily.

 

ESSENTIAL JOB FUNCTIONS:  

 

• Work with C/CS team to help drive high customer satisfaction scores by maintaining positive guest and employee relations and by ensuring prompt, courteous and proper service. Manage customer relationships from account turnover through execution of event. Utilize feedback from the customer surveys to continuously improve customer satisfaction.  
• Generate incremental revenue through upsell and support the sales team and sales effort. Participate in customer site visits and entertainment events. Establish and maintain relationships with client base to encourage re-booking of events.
• Create and distribute within established time frame, correspondence and paperwork to include, BEO’s, group resume’s, fire marshal diagrams and all other established forms of communicating group & event details.
• Promote the meeting diamond program and encourage support departments participation in the overall success of all group and event business.
• Review sales contracts and understand group requirements for room block, cut-off date, special concessions, attrition clauses and meeting space requirements. 
• Conduct and or participate in meetings such as: planning meetings, department meetings, BEO meetings, resume meetings, pre-and post-conference meetings.
• Proactively identify and seek to resolve potential service, product or other damaging issues that may negatively affect the customer and/or the hotel.
• Maintain detailed files, computer folders and accurate recording of information in Delphi, to track correspondence with clients as well as provide accurate detail for forecasting and consumption. Keep files neat, complete and in a state of readiness in accordance with departmental guidelines to ensure proper sequencing of activity checklists are being followed.

 

QUALIFICATIONS:  

 

• 5-7 years` experience in the convention and hospitality industry or closely related field
• Highly developed leadership qualities with 3 – 5 years of managerial / leadership experience 
• Related certification such as CMP (Certified Meeting Professional or CEM (Certified Event manager) and membership in industry associations such as MPI, PCMA or ASAE would be considered an asset. 
• Math and analytical skills necessary to accurately determine and communicate financial, forecasting and space utilization calculations.
• Proficiency in the following computer systems is preferred. Microsoft Office, Delphi FDC, LMS or other hotel operating system, Internet and Meeting Matrix.
• Thorough Knowledge and understanding of the hotel industry with specific knowledge of meetings and conventions. A clear comprehension of the purpose and function of all hotel departments, and preferred vendors and how they interact the C/CS department.
• Deep understanding of staffing, operations, safety, security, union rules, structural, terminology, fire, police and health codes, hotel policies and city ordinances that would affect the C/CS and hotel operation 
• Ability to read, write and speak the English language to fully comprehend guest requests, memos, proposals, general correspondence and similar written materials with proven ability to deliver presentations.  
• Ability to learn and perform all essential job functions accurately and safely with minimal direct supervision, within the initial training period after the team member begins work.
• Any education, training or experience that provides the required knowledge, skills and abilities.

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel and client 

 

Disclaimer: The above statements are intended to describe the general nature and level of work being performed