Director of Event Services

• Responsible for the Event Services Department
• Manages and leads event service staff
• Acts as a liaison between Banquets/Catering, Event Technology, Event Planning, Sales and the customer
• Ensures consistent, high level service throughout property events
• Promotes consistency by executing events based on catering/event service/food and beverage Standard Operating Procedures
• Ensures the Red Coat Program (MHR) is in place and adhered to by all Event Service Managers
• Responsible for achieving guest and employee satisfaction
• Assists in managing the financial performance of the department
• Recognizes opportunities to up-sell and suggests enhancements to create outstanding events
• Meets with Event Managers to review scheduled events and troubleshoot potential problems/conflict
• Coordinates all projects involving capital resources used by the department
• Works closely with Director of Catering Operations to ensure successful customer events
• Ensures leadership is aware of significant groups which may affect property operations
• Consults with customers to determine objectives and requirements for events
• Communicates a clear and consistent message regarding departmental goals
• Identifies key drivers of business success
• Ensures integration of departmental goals in game plans
• Ensures brand and regional business initiatives are implemented
• Introduces ideas to leadership team to enable property to remain competitive
• Encourages calculated risk-taking to generate incremental revenue and deliver excellent guest service
• Works directly with major groups when high profile and financial impact will be significant
• Develops working relationships with outside vendors and establishes prices and service agreements
• Creates an atmosphere in all event management operations areas that meets or exceeds guest expectations
• Works with Human Resources to ensure compliance with applicable laws and regulations
• Reviews property specific event operations annually and makes appropriate adjustments
• Reviews staffing levels to ensure guest service and operational needs are met
• Communicates and ensures departmental and property emergency procedures are executed
• Ensures regular, ongoing communication is happening in all areas of event operations

• High school diploma or GED
• 4 years experience in event management, food and beverage, sales and marketing, or related professional area
• OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 2 years experience in event management, food and beverage, sales and marketing, or related professional area

Relocation Assistance Available