Manager Group Dining & Events (Mgm National Harbor)

The Group Dining & Events Manager is responsible for selling the hotel as it pertains to all Group Dining & Event’s needs. Group Dining & Events sales may include corporate, social and at times, special events. In addition the position is responsible for detailing every aspect of a group booking, coordinating the details within each department and being the point person for the client. All duties are to be performed in accordance with departmental and policies, practices, and procedures.
The Group Dining & Events Manager is to provide strategic leadership and assist in overseeing the Group Dining & Events sales team. This includes representing the Group Dining & Events sales team within the hotel, to clients and within MGM Resorts International.

POSITION RESPONSIBILITIES/DUTIES:

• Handles multiple concurrent contract negotiations in order to maximize volume, revenue and profit.
• Ensures all accounting, payroll and employee relations matters are handled in compliance with Company policy.
• Participate in Annual Catering & Group Dining Marketing Plan to target key markets (including menu development, packaging, gifts, tradeshows and reader boards):
  • Local
  • Citywide
  • Weddings
• Manage individual & team goals, inquiry conversions report, re-solicit reports.
• Perform site tours for prospective clients and conduct pre-event and post event meetings with clients.
• Respond to client request on a same day basis, follow-through with clients.
• Local
• Assist Director of Catering to develop and maintain all projects Group Dining & Event related.
• Develop partnerships with Destination Management Company (DMC’s), Wedding Planners, Production Companies and Vendors.
• Actively soliciting new business, contact prospective clients via phone, email, letter etc. to identify and procure business opportunities in order to maximize volume, revenue and profit.
• Develop proposals, menus and group events orders.
• Maintains a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
• Assist Director of Catering to develop and maintain all projects Group Dining & Event related.
• Perform projects such as market research, department marketing plan, event planning packages and lead distribution to ensure maximum room occupancy and client satisfaction for all accounts.
• Work closely with venues operations and culinary teams to ensure proper event execution.
• Build and maintain positive relationships with key customers.
• Weddings
• Follow-up and hold team accountable for goals, and re-booking.
• Develop relationships and secure business with key clients with an emphasis on conventions and social business.
• Achieve monthly individual and team revenue goal.
• Responsible for overall department team member development including hiring, firing, coaching, offering recommendations, promoting and/or accountable for any changes to an employee’s status.
• Develop free sale calendars and opportune dates for annual Group Dining & Events business.
• Maintains a culture of integrity, teamwork, and respect to ensure the long-term continued growth and profitability of the department.
• Citywide
• Work in tandem with the Catering Sales Team to cross-sell venues efficiently.
• Develop F&B minimums and space availability that are competitive and offer highest yield for the hotel to ensure maximum profitability.
• Professionally represent the property during site inspections, client entertaining, tradeshows, presentations and offsite events.
• Fosters a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management.
• Negotiate business terms of contracts.
• Detail every aspect of a group booking, coordinate the details within each department and act as point person for the client.
• Effective and proactive communication to external and internal clients.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

EDUCATION and/or EXPERIENCE:

Required:

• Professional appearance and demeanor.
• Have interpersonal skills to deal effectively with all business contacts.
• Excellent customer service skills.
• Working knowledge of Open Table.
• Working knowledge of Microsoft office.
• Work varied shifts, including weekends and holidays.
• Working knowledge of Delphi.
• Effectively communicate in English, in both oral and written form.
• Ability to communicate effectively in English both verbally and written forms.
• At least 5 years of Food and Beverage experience in a high-volume hotel.
• Proper phone etiquette, people and communication skills.
• Previous catering or group dining sales experience.
• High school diploma or equivalent.
• Basic office equipment knowledge including copiers, printers, faxes and telephones.

Preferred:

• Bachelor Degree and/or at least 3 years of relevant work experience.
• Previous experience working in a similar resort setting.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Proof of eligibility to work in the United States
• County Health District Food Handler’s Card
• Alcohol Awareness certification