Director of Meetings & Events

This role is responsible for the management of all aspects of the Meetings and Special Events division, which includes Catering, Conference Services, & Destination Services team to drive towards accomplishing the resorts revenue and service goals. Coordinates details and menus for clients' functions and maintains budgeted revenues through solicitation of business while controlling expenditures. Directs, implements and maintains a management philosophy which serves as a guide to Catering and Conference Services staff.

• Assure that the budgeting process is performed accurately and efficiently.
• Develop catering/conference sales and service and marketing plan, goals and strategies.
• Attaining budgeted revenue.
• Develop departmental structure.
• Coach departmental and sales managers to ensure goal and plan achievement.
• Assure product quality and consistency is maintained.
• Oversee all hiring and training procedures in the catering and conference services department.
• Promote inter-company business relations…share best practices.
• Daily communication with the President.
• Promote guest satisfaction throughout the operation.
• Promote creativity and innovation with the staff.

SCOPE

• Oversee Terranea Resort Catering/Conference operations, Destination Services (group activities) generating approximately $35 million in revenue.
• Maximize net operating income and owner’s equity through sales generation and cost control procedures.

ACTIVITIES

• Develop and implement action items to achieve revenue goals.
• Ensure quarterly and incentive plans for the team are created and presented on a quarterly basis.
• Maintain group assignment calendar.
• Lead the Resume and BEO meetings
• Establish policy standards, procedures and operational guidelines.
• Institute and monitor service and/or product upgrades in order to maintain the catering department’s competitive edge.
• Ensure pace reports are accurate and distributed on a monthly basis.
• Ensures all collateral is updated.
• Review and coordinate with Executive Chef seasonal menus, custom menus and new product ideas.
• Ensures sales to conference service guidelines are followed.
• Ensures history of group is provided by sales and utilized in conference service preparation.
• Ensures pre and post-con meetings are conducted with guest.
• Signs off on all contracts where food and beverage minimums are not met.
• Ensures systems are in place to effectively communicate last minute changes.
• Ensure guest receives an evaluation and a follow up letter at the conclusion of each event.
• Monitor sales activities of all catering sales people.
• Ensure BEOs and group resumes are properly executed.
• Ensures all details are to the guest’s specifications.
• Ensures lost business reports are generated.
• Maintain training and development plans to meet the goals of the managers as well as the company.
• Participates in food and beverage presentations, sales presentation, site inspection, trade shows and meetings.
• Be present for all team members (managers or employees) and guests.
• Act as a liaison between the community and the operation.

PRINCIPLE OUTCOMES

• Ensure consistency and continuity within the catering department.
• Ensure revenue and net operating income exceeds budgeted results.
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Ongoing training and development of each individual to assist them in reaching their potential.
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future projects in the company.
  
  

• Must have luxury background, knowledge and ability to implement such standards.
• Must have experience in the process of creating and implementing new concepts in a resort environment
• Must have hotel catering and conference services experience.
• Must have proven track record building sales, via promotional activities, up-selling techniques and sound marketing.
• Must have proven leadership skills, teambuilding and developing star performers.
• Must have at least 15 years experience in banquet and catering sales and service in a resort/luxury hotel environment.
• Must have complete understanding of the budgeting and forecasting process.
• Must be able to read, analyze and interpret financial reports and legal documents.
• Must be proficient in Microsoft applications (Excel/Word/Outlook).
• Experience with salesforce and social tables is required.
• Must be able to speak, hear, understand, read, and write the English language
• Must have a strong customer service aptitude.
• Must have excellent verbal and written communication skills
• Must possess well developed leadership skills
• Ability to implement and uphold service standards.
• Effectively motivate associates and to maintain a cohesive team.
• Ability to prioritize and organize work assignments
• Ability to interact with all associates and guests of the resort.
• Ability to work well in stressful, high-pressure situations.
• Be able to work with and understand financial information, data and basic arithmetic functions.

Compensation

Base Pay Start Rate: $175,000 - $200,000/Yr. + Incentives

We offer a competitive benefit package for full-time, regular team members that includes:  group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

#LI-Onsite