The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Answer all calls for inquiries.
Goals are to achieve highest average check, highest average room rate, and highest overall revenue of all short-term bookings.
Maintain an accurate tracking system for Call Volume, Lost/Turn Down Business/Call Window Report.
Monthly quotas and revenue goals achieved.
Actively solicit accounts, corporations for business from new and existing clients to maximize expected revenues when incoming call volume is down from historical trends.
Profitable menu planning by reviewing committed menus with other groups during same time.
Pursue targeted key accounts with telemarketing sales calls, inside appointment calls, site tours, etc.
Prepare Group Cover Sheets for each group as a communication tool.
Maintain current set of action plans, flexing with business levels to maximize revenue and target key potential accounts.
Generate profitable catering sales revenue.
Maintain weekly and monthly reports in accordance with the goals set forth by the Director of Sales.
Proactively solicit business through existing and new potential customers to achieve, if not exceed, revenue goals.
Detail events with clients.
Successfully marry client expectations with hotel service standards and product.
Know Service Standards and SOPs.
Be familiar with food and beverage minimums, optimums, and work in a cooperative environment with Director of Catering and Director of Sales.
Use effective listening and selling skills.
Actively utilize training tools available through an educational institute, as well as on property sales tools. Also, develop a working knowledge of resources available through the hotel.
Learn and be familiar with P&L, Marketing Plan, Forecasting, and Budget.
Communicate with Operations via BEO meetings. Anticipate group needs and operational challenges and opportunities, so together with the operational departments, a solution can be obtained to ensure clients and groups are provided the highest standard of quality and service.
Review budget to identify specific segment you will be responsible for fulfilling and recognize its impact on the budget for the entire hotel.
Work cooperatively with all departments to fulfill the guest and clients expectations, including special activities, set-ups, A/V, meal functions and meetings as related to in-house groups.
Be versed in the English language to verbally and in written form communicate professionally with customers.
Contribute to a work environment in which associates are productive.
Demonstrate self-confidence, energy and enthusiasm.
Present expectations and information in a concise, well-organized manner.
Manage group or interpersonal conflict situations effectively.
Understand how to manage in a culturally diverse work environment.
Use problem-solving methodology for decision-making and follow-up.
Have personal integrity, manage time well, highly visible in areas of responsibility.
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