Duties and Responsibilities:

• Ability to close sales
• Maintains constant communication with other Managers in the Department and throughout the hotel as necessary.
• Knows how and when to impose deadlines and delegate tasks.
• Demonstrates self-confidence, energy, enthusiasm, and leadership by example.
• Has effective public speaking and presentation skills; presents ideas, expectations, and information in a concise, well-organized manner.
• Uses effective listening skills.
• Uses problem solving methodology for decision making / follow-up.
• Has personal integrity, manages time well, and is highly visible in areas of responsibility.
• Serves as point of contact for customers, hotel and sales organization. Ensure pricing/selling strategies are followed.
• Be able to discuss, plan, finalize, and communicate food and beverage options with customer
• Able to maximize revenue by upselling.
• Suggests positive alternatives and ensures that business booked is within hotel parameters
• Produces proposal, contracts and other related booking tools. Prepares all sales documentation accurately.
• Works closely with Account Director/Managers to facilities customer bookings
• Understanding and achievement of service, catering, and hotel goals.
• Implement turnover meeting with Event Management team.
• Effective filing and trace system.
• Enter and manage tentative catering and group room blocks into OPERA
• Develop and maintain all lead, tentative booking files.
• Ensure that all incoming calls are answered within 3 rings with proper greetings and telephone etiquette.
• Ensure that all proposal are sent from Sales Center Team to the customer within working day
• Assist other Department Managers / Supervisors as needed.
• Complete special projects and/or other activities as assigned by the Director of Sales and/or Director of Sales & Marketing