Event Services Manager (Conrad Singapore Orchard)

The Event Services Manager is in charge of various group and catering (social / corporate / wedding) businesses. As the Event Services Manager, you will be responsible for performing the following tasks to the highest standards. Communicate effectively with the Sales & Catering team members responsible for booking various group and catering businesses, as well as all other department staff members who will be involved in carrying out the needs of a group/guests. Ensure that all bookings are focused to yield maximum revenue per available function room. Response for successful execution of event and customer satisfaction to ensure customer remains loyal and books future business with Conrad Singapore Orchard. Develop creative and attractive menu presentations for potential clients. Maintain an active trace / follow-up system on all personal sales calls and inquiries. Finalize all bookings, maximizing all revenue potential by upselling in all revenue producing areas while satisfying client needs. Have an excellent knowledge of hotel facilities, capacities and dimensions of the hotel’s function spaces. Review all function spaces with the Banquet Manager in regards to any requirements for a function. Maintain the policies set forth in the group sales / catering sales contract (i.e. deposits, cut off dates, attrition, rooming list, billing instructions). Conduct tours of the property with potential and existing clients. Provide input for weekly and monthly forecast. Coordinate with other departments on the needs of the group which will directly affect the department (i.e. amenities, arrival/departure time, deliveries). Plan and/or attend and/or participate in meetings with various operational departments as well as pre-convention meetings with groups to ensure on the quality of guest satisfaction. Achieve a yearly personal sales booking goal. Listen and comprehend client’s need and goals. Actively participate in training opportunities. Maintain a thorough concept of food cost and menu planning. Respond to all telephone and walk-in inquiries regarding function spaces. Comfortably entertain appropriate clients. Sales Administration. Answer telephone inquiries and respond according to the Conrad’s standards. Maintain an effective plan of correspondence. Prepare a monthly booking report and/or any other reports required by the Director of Catering. To coordinate special events, promotions and publicity activities as assigned. Review all banquet event orders, daily and weekly banquet sheets to ensure accuracy in the content. Follow up on deposits made and ensure all payments are cleared after event. To update menu and price information when changes happen. Maintain all catering files in accordance with established procedures and standards. Maintain a friendly, caring and helpful attitude with clients, as well as other Hotel team members. Assist clients in the absence of a catering representative. Keep informed as to the daily hotel activities. Take ownership of the Delphi.fdc system. Find ways to make event services effort more effective and efficient through utilization of the Delphi.fdc system. Generic Skills. The ability to keep Director of Catering promptly and fully informed of all problems or unusual matters so that prompt corrective actions can be taken where appropriate. Maintain a professional appearance at all times and to conduct personal behavior in a mature professional business manner when representing the Hotel or brand. To be a sound analyzer and problem solver. Develop and use good business acumen and be a good “business operator”. Possess high level of accuracy and have an eye for detail, vigilantly attentive to detail, monitor quality and be obsessively service oriented. The ability to be versatile, flexible, show stress management, manage criticism and manage conflict effectively. Be a team player and have interpersonal sensitivity. Respond properly in any Hotel emergency or safety situation. Perform other tasks or projects as assigned by Hotel management and staff. Provide feedback in a timely, professional and constructive manner. Ready to support any operational crunch within the Hotel, off-site events or Hotel run events. An Event Services Manager serving Hilton Brands is always working on behalf of our guests and working with other Team Members. Excellent reading, writing and oral proficiency in the English Language. Flexible with working hours, able to work weekends and public holidays when necessary. Ability to communicate in a second language is beneficial. Minimum 2 – 3 years previous catering sales / conference services experience. Able to work under pressure. Strong selling and client communication skills.