Event Services & Catering Manager

PRIMARY RESPONSIBILITIES: • Maintain complete knowledge of all hotel
services/features and hours of operations. • Maintain knowledge of and comply
with hotel/departmental standards, policies and procedures • Maintain knowledge
of Company standards, philosophy and Gold Standards • Thorough understanding
and working knowledge of all computer and office equipment. • Establish
and maintain a clean and professional working area. • Handle all telephone calls
in accordance with company, hotel, and departmental standards, using a warm
greeting and complying immediately with customer needs, answering within three
rings, record all inquires and messages on proper logs in a legible and sensible
manner. • Complete and accurate handling of all inquiry calls, thorough
understanding of the inquiry calls, and thorough understanding of the inquiry
call process. • Answer all incoming group inquires (fax or email) from DMC’s
or companies directly in a congenial manner and respect the same day response
procedures. • Responsible for the following types of meetings and events: •
Weddings • Site inspections of local corporate groups • Servicing of local
corporate groups • National Days • Responsible for meetings 15 to 50 delegates •
Luncheons • Private Dinners • Tea Time • Fashion Shows • Special Events • Staff
Parties • Gala Dinners for local corporate groups • Exhibitions • Become
familiar with any assigned sales file, review contract, and discuss profile
on group with the appropriate sales manager/director. • Contact
the client/meeting planner by phone to introduce and follow up with a letter. •
Conduct a site inspection and invite the clients to the hotel to build
a rapport. • Customize selling approach to the client’s/meeting planner’s needs
to maximize sales in both hotel group rooms and CCS venues. • Specialize food
and beverage programs by tailoring to fit client’s needs. • Always ready
to anticipate client and guest needs well in advance. • Use only hotel approved
vendors. • Acts as a liaison between client/meeting planner and hotel
operations. • Introduce yourself as key contact to the on site contact on
the first day of the conference. • Understand distribution process for all
departmental contracts, bookings, credit information, BEO’s and essential
paperwork and correspondence. • Always maintain a professional image both
in appearance/attire and conduct when dealing with the client meeting planner
and hotel employees. • Ability to handle customer requests in a congenial manner
and practice immediate guest pacification. Promote positive internal
and external guest relations, and be a positive role model throughout hotel. •
Attend designated meetings. • Develop P&L (Profit and Loss sheet)
for every event Pre and Post the event. • Provides support to the Director
of Sales when requested to include: correspondence, email, fax, mail, phone
coverage, filing and maintaining of files, completing and sending sales kits,
sending internal memos and correspondence. • Assist in preparation of annual,
quarterly and monthly hotel /corporate reports/budget. • Be knowledgeable of
the sales /catering/conference service processes in order to advance own career
opportunities and assist both internal and external guests. ADMINISTRATIVE
RESPONSIBILITIES Operations • Oversee all assigned groups, functions and events
when they are in-house. • Check the meeting rooms, functions and breaks
according to the Catering Contracts. Example: Proper set up, room temperature,
lights, A/V, overall appearance of the room. • Keep the Director of Sales
and Director of F&B informed of any complaint or problem. Resolve
function space concerns well in advance of group arrival.

Financial • Meet or exceed monthly CCS budget and personal targets and goals (to
be set) • Make sure that all billing is correct and current prior to a group’s
departure; no adjustments to the Master account. • Work within each group’s
budget when required. • Assist the Director of Sales in Forecasting, month end
closing, annual budget planning and CCS marketing plan. OTHERS • Continuous
learning through own IDP. • Any other duties as may be assigned by the superior.
ACCOUNTABILITIES • Represents Dusit’s brand and its values at all times. We
will establish relationships and foremost and we will deliver an exceptional
guest experience and promote Thai graciousness. COMPANY’S CULTURE • Communicate
and fully embracing the Company’s culture (our Vision, our Mission and our
Values), leads by example and cascade to all your subordinates. – “Proud
to belong and to contribute” CONFIDENTIALITY • Ensure confidentiality and secure
storage of all intellectual property and data bases, both hard copy
and electronic.

Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff
information or transactions are kept confidential during or after employment
with the company. JOB REQUIREMENT • Minimum education of Bachelor degree
in Business Administration, Marketing, Hotel Management or relevant discipline •
Minimum of 5 years catering or sales experience in a similar capacity,
preferably in a 5 star class environment • Full understanding of the luxury
hotel market • Have a positive attitude toward challenges and the drive to excel
• Have excellent communication skills in written and spoken English • Possess
professional disposition with excellent communication and interpersonal skills