Event Sales & Services Manager

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The duties of the Event Sales and Services Manager is to effectively service all definite group acting as a liaison between the hotel and meeting planners and organization representatives.  This includes coordinating and executing all aspects of program arrangements necessary to ensure client objectives and expectations are met; including but not limited to meeting logistics, menu planning, management of guest room block requirements, billing arrangements and assisting with offsite recreational activities. Following booking responsibility includes managing all logistics for these programs including but not limited to meeting and event logistics, menu planning, and billing arrangements. As/when assigned, this position could handle the sales and service effort of wedding and social room block business (when wedding or event is taking place offsite).   

The Event Sales and Services Manager is responsible for maximizing revenue opportunities (up selling food and beverage, upselling guest room needs, confirming meeting room rental, etc.), anticipating client needs and communicating all necessary and required details to the operations team, to ensure a successful meeting and assist in the rebooking process.

Accountabilities also include establishing new accounts, generating revenue and profit, booking paces, maximizing guest service, re-booking business, and maximizing revenue opportunities (up selling food and beverage, meeting room rental, etc.).

• At least 3 years of Event Services or Event Sales Manager experience.  Bachelor’s Degree is required.
• Computer, telephone, other office equipment. Word Processing, Excel, Opera Cloud, Cvent, Cvent Event Diagramming
• Ability to work outside of regular office hours and weekends. 
• Long hours sometimes may be required. 
• Light work – Exerting up to 20 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must be proactive and have good decision-making abilities “on the run.”
• Knowledge of food service skills, menu planning ability helpful.

A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.