- Succession Planning
- Events Management
It is the Director of Convention Services responsibility to coach and lead the Catering & Banquet teams, coordinate all banquet food and beverage set-ups and events, as well as additional assigned departmental responsibilities. In addition, this position is responsible to develop and implement catering sales strategies and conduct research analyzing market trends to drive and develop incremental business. The Director Convention Services must spearhead the development of departmental budgets and monitor production to ensure that revenue goals are met or exceeded. This individual is responsible for the development of catering sales action plans on an annual basis.
Direct and oversee daily operations and departmental performance consistent with the strategies and vision of the property.
Works directly with clients on menu planning, room set up, décor, cost and billing details and any other requirements pertinent to their program.
Oversee that contract specifications are met, including, but not limited to, payment, reservation procedures and all programs related activities.
Coordinates menus, staffing and implementation of all group food and beverage events. This includes the preparation and distribution of specification sheets (BEO's) on each function and catering schedule. In addition, reviews and approves all convention group banquet checks.
Maintains complete in-depth files on all future and past convention groups and private parties.
Maximize revenues for the hotel through up-selling techniques.
Manages proper space management
Works directly with sales managers and catering managers depending on the phase of the planning.
Develop custom catering menus and pricing working in conjunction with Banquet Chef, Executive Chef and Director of Food and Beverage.
Oversee the budget of the banquets department and P & L, including forecasting.
Oversee convention banquet staff on all group details including, but not limited to, the program, menu selections and meeting set up, through group departure.
Work closely with Banquet operations team on developing and upholding department's SOPs.
Work closely with Banquet operations team to assure proper presentation of all banquet setups, and their compliance with Corporate standards
Partner with Director of Food and Beverage Director to maximize the catering impact on all F&B outlets.
Collaborate with other departments to ensure execution of events.
Prepare post-convention reports as needed.
Develop site visit opportunities
Manage Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes, exhibits, and role models SHOW service standards. Oversee the hiring, training, succession planning with a commitment to diversity and adherence to the Company's compliance, policies, and legal requirements.
In cooperation with Human Resources, develop training tools for sales and banquet staff
Perform all other job-related duties as requested.
Preferred Education and Experience
4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major;
6 years of experience in the event sales, event management and catering.
Convention Center or large hotel (over 500 rooms property with extensive meeting space) experience strongly desired.
Broad understanding of the tourism industry and the day-to-day operations of a hotel/resort.