Director of Catering and Conference Services

Position Summary: Solicit, book, plan and coordinate meetings/functions while maximizing the banquet space to meet/exceed sales goals. Position is responsible for finalizing group business and disseminating all details of these groups' stay to all departments. Recommends program and procedural changes.

The Navajo Nation Gaming Enterprise is currently recruiting for the position of Director of Catering and Conference Services for the Twin Arrows Navajo Casino Resort, outside Flagstaff, Arizona. Twin Arrows is currently under construction and is slated to open in Spring 2013. This stunning property will be positioned as a 4-star / 4-diamond full service destination resort, and will be like no other hospitality entity in Northern Arizona.

This position coordinates and executes all aspects of meeting planning necessary to ensure client satisfaction; this includes recreational arrangements, meeting set up, meal functions, room reservations and group billing.

Job Duties included but are not limited to:

• Solicit, negotiate and book new and repeat business through efforts (outside sales calls, telemarketing, mailings, networking, etc.) while maximizing banquet space to meet/exceed revenue goals.
• Execute a territorial marketing strategy to capture the maximum amount of revenue and meet/exceed sales goals. Review and update marketing plan each quarter, as necessary and as directed by the Director of Sales and Marketing.
• Effectively manage the availability of banquet space and develop / implement marketing strategies to target off-peak dates.
• Plan, up-sell and detail the meeting/function with the client including: space requirements, times, equipment, menus, themes/decorations, etc.
• Complete contracts, prepare the appropriate paperwork and coordinate with the appropriate areas in the hotel.
• Resolve customer issues, complaints and problems to ensure quality product delivery and customer satisfaction.
• Prepare status and period end reports to keep management abreast of activities.
• Maintain up-to-date knowledge of hotel procedures and products and the competition's products, strengths and weaknesses to continually improve sales strategies and the achievement of goals.
• Participate in communication and professional organizations to maintain high visibility and promote sales.
• Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
• Monitor catering financial statements, ensuring payroll is in line with revenue and purchases are justified.
• Establish, implement and enforce catering departmental policies and procedures.
• Review catering checks and group reports after functions.
• Oversee and monitor ordering of supplies and rental items for catering department.
• Ensure catering services are up to property standard and priced in established guidelines.
• Perform all duties as deemed necessary for the success of the department.
• Maintain positive guest relations at all times.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Meet daily with peers and immediate supervisor to review status of business schedules, priority assignments, bookings and all information pertinent to the department's operation.
• Ensure that the Banquet Department is familiar with Banquet services standards in order to better sell the facilities.
• Escort clients through the property and highlight features of facility as well as available services.
• Meet with Executive Chef to plan special requests for clients and special event menus.
• Review the Daily Event reports; ensure that all information is complete and accurate and distributed on a timely basis.
• Monitor changes to Banquet Event Orders; ensure that accurate information is communicated to respective departments on a timely basis in ordered to best service the client.
• Promote a cooperating working climate, maximizing productivity and employee morale.
• Other duties as assigned.

Minimum Qualifications:

Bachelor's Degree in Restaurant, Hotel or Institutional Management or related field plus eight to ten years progressive experience in catering/sales resort management. A comparable level of experience or a comparable combination of education and experience may be substituted. Upscale food & beverage (including food and wine) knowledge is a must. A minimum of 4 years of progressive experience in a luxury hotel or resort catering / banquets required. Working knowledge of wine and beverage service. Familiarity and ability to utilize technology as it relates to catering and conference services operations and communications, preferably with the Agilysys property management and point-of-sale systems. Must be twenty-one (21) years of age. Valid driver's license. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Navajo preference.