Leisure Sports Hospitality

Job Description

EVENT / CATERING MANAGER

MISSION

Be the point of contact for all clients who have secured events on property. Develop and nuture client relationships for both social and corporate customers. Service all banquet functions, whether booked by group rooms or by the sales team. To follow all Renaissance ClubSport standard operating procedures and policies to ensure that all events are executed flawlessly, with consistently high levels of customer service, laying the foundation for customer loyalty.

REPORTS TO

Hotel General Manager

DRIVERS OF SUCCESS

• Personable, Friendly Demeanor
• Customer Service Obsession
• Attention to Detail, Commitment to Quality
• Communication Skills
• Organization Skills, Ability to Handle Multiple Tasks
• Computer (word processing, spreadsheet, PMS, MARSHA, SFA and Delphi) Skills
• Professionalism, Responsibility

PRIMARY RESPONSIBILITIES

• Contact client within 24 hours of event turnover from Sales Manager
• Detail BEO’s and send to client for signature
• Upgrade and up-sell menus
• Utilize corporate event planning packages and spa packages
• Be aware of the forecast and budget, and where we need to fill holes; be profit minded
• Finalize rooming list and guarantees
• Ensure proper credit for direct billing; secure a method of payment
• Process rooming list; complete all changes and cancellations for groups; prepare group guest lists prior to arrival and release rooms as necessary
• Ensure all agreements or contracts are correct and distributed to all appropriate parties
• Identify and fill client needs for event space, audio visual and catering
• Contact client 72 hours prior to event to confirm arrangements and obtain final guarantees
• Inspect operations daily
• Maintaining a high level of customer satisfaction and quality standards
• Conducting site inspections for prospective customers
• Contact client within 24 hours of event for feedback and to thank them for their business
• Send client thank you letter with meeting planner survey
• Hold file for 60 days or until billing is finalized
• Process all travel agent commission check requests for all group room blocks
• Be familiar with honored guest and Marquis procedures if applicable
• Have knowledge of advance deposits procedures, posting checks in PMS prior to group arrival
• Maintain a close working relationship with Culinary Chef, Event Operations Manager, Food & Beverage Director, and Banquet Staff
• Identify and recommend new ideas, methods, and markets
• Other responsibilities or projects as assigned by the Director of Food and Beverage

ESSENTIAL PHYSICAL REQUIREMENTS

Qualified candidates, with or without reasonable accommodations, must be able to:

• Write, speak, read, hear and see
• Type and operate computer
• Perform repetitive telephone work
• Bend and lift up to 30 pounds
• Set-up and take-down light equipment
• To drive an automobile