Solicits banquet business, calling on past and prospective clients. Negotiates prices and executes contracts. Meets with department heads to plan and coordinate efforts for scheduled functions to ensure the efficient execution of the event and that it adheres to the client’s guidelines and expectations. Informs staff of special requests or changes that will affect either the food production or service for the event. Requisitions or obtains equipment and supplies needed for each function, ensuring client’s specifications are met. Greets client prior to the onset of the function and is present throughout the event, ensuring client satisfaction and meeting additional requests. Leads with a positive attitude, enthusiasm and a commitment to excellence. Performs other duties as assigned.
Degree or certificate in Food Service or Hotel/Restaurant Management preferred; or equivalent combination of education and experience. Minimum of two years food and beverage or catering experience, preferably in the hotel industry. Excellent leadership, sales, and revenue management skills. Must be innovative and self- motivated. Excellent organization and communication skills and ability to perform a wide variety of tasks during busy, sometimes stressful times. Must maintain a high level of professional appearance and demeanor. Ability to work a flexible schedule, including weekends and holidays
Admin: 3 years