Event Services Manager

Overview

The Event Manager is responsible for coordinating and supervising assigned group business after it is booked by the sales & catering department, and through completion of the event or function, while maintaining profitable operations and high quality products and service levels. He / she is expected to market ideas to promote business; Maintain revenue and meet budgeted productivity while keeping quality consistently high. The Event Manager is also responsible for acting as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business.

Responsibilities

• Keep immediate supervisor fully informed of all problems or matters requiring his / her attention.
• Prepare and submit required reports in a timely manner.
• Follow up on all turnovers within 24 hours via telephone and within 2 days with written correspondence.
• Know meeting room setups and capabilities.
• Know sleeping room configurations and types.
• Respond to requests by Meeting Planners immediately.
• Have comprehensive knowledge of all operational departments within the hotel; guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering.
• Interact with outside planners, vendors for event setup.
• Maintain pricing integrity and propose upscale menus for clients.
• Create, review and revise rooming lists and VIP lists.
• Manage existing accounts and follow up with client solicitation to capture future business.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Manage the function book and adjust space in order to ensure maximum potential revenue.
• Meet or exceed set goals.
• Be visible on the floor and assist staff as needed during functions.
• Plan and execute holiday and special events in conjunction with the Director of Catering
• Use feedback from Meeting Planner evaluations to improve service and quality