Luxury Resorts is a dynamic collection of hotels and resorts dedicated to an entirely new definition of luxury. Innovative in approach, we embrace the energy and spirit of each of our coveted destinations and their unique surroundings. We artfully combine a distinct style and modern conveniences with personalized yet unobtrusive service, to create inviting backdrops of absolute comfort. From bustling urban centers such as New York and Los Angeles to timeless resort locales like Boca Raton, Telluride and Montego Bay, we offer exceptional experiences and extraordinary memories.

1. Work closely with each groups meeting planner
regarding groups menu planning, agenda setting, hotel
meeting services, hospitality amenities and special VIP
request.

2. Communicate and enforce contractual agreements
pertaining to meeting space, food and beverage, and
special concessions.

3. Create detailed event orders to meet the
specifications of both the client and Resort.

4. Assist in development, design, and implementation of
custom menus.

5. Maintain proper documentation of events, changes and
special requests with updated Banquet Event Orders,
group resumes and rooming lists. Provide accurate and
concise information to all departments.

6. Communicate event details to Resort operations staff,
including food and beverage needs, audio visual
requirements, function room set-up, billing, recreation,
activities, décor, and etc.

7. Organize and conduct site visits, pre-planning
visits, pre-con and post-con meetings.

8. Effectively up sell products and services throughout
the pre-event planning phase to maximize profitability.

9. Assist in executing the expectations of the client as
outlined in the BEO.

10. Handle any challenges or concerns immediately.
Function as the on-site contact to client for all
aspects of their events and to be available by telephone
or radio.

11. Maintain a level of professionalism and cooperation
with clients as well as co-workers.

12 Accurately forecast and reforecast groups? food and
beverage revenue on monthly basis.

13. Perform other duties as assigned to meet business
needs.

EOE/M/F/V/D

Hotel or Hospitality Management Degree at bachelors
level. Language skills (preferably French or Spanish).
At least two years experience in banquet or convention
operations at a supervisory level. Working knowledge of
computer systems, preferably Delphi Yield Management.
Working knowledge of industry training programs. Must be
able to work a 12-hour shift standing on feet and have
ability to lift 20 pounds. Ability to speak, read and
write English. Must be able to walk, stand, sit, stoop
or bend for duration of shift [at least (8) hours].