Director of Event Management

ATTENTION ENGLISH SPEAKERS

Fluent German spoken and in writing firmly required for this position

WORKING IN SWITZERLAND

Swiss B or C permit OR EU citizenship

PLEASE REFER TO THE JOB ADVERT IN GERMAN

JOB SUMMARY

Oversees the functions of Event Management including the departments of Event Planning Banquets/Catering Event Service and Event Technology (Destination Management if applicable). Position ensures implementation of the brand service strategy and brand initiatives. The position has overall responsibility for executing all property events with a seamless turnover from sales to operations and back to sales. Ensures the team meets the brands target customer needs ensures employee satisfaction focuses on growing event revenues and maximizes the financial performance of the department.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the event management food and beverage sales and marketing or related professional area.

OR

2-year degree from an accredited university in Hotel and Restaurant Management Hospitality Business Administration or related major; 2 years experience in the event management food and beverage sales and marketing or related professional area.

CORE WORK ACTIVITIES

Managing Event Management Operations and Budgets

Researches and analyzes new products pricing and services of competition.

Works with direct reports to review scheduled events and troubleshoot potential challenges/conflicts.

Ensures the property is apprised of all groups that will impact property operations.

Works with culinary team to ensure compliance with food handling and sanitation standards.

Oversees Event Operations including Banquets Event Services and Event Technology.

Oversees event planning team (BEO/Resume writers).

Ensures meeting space and corresponding heart of the house areas are cleaned and maintained.

Ensures furniture and equipment is maintained and inventory levels are kept in accordance to corporate guidelines.

Leads the execution of brand service initiatives in event management areas.

Develops an Event Management strategy that is aligned with the brands business strategy and leads its execution.

Leading Event Management Teams

Sets expectations and holds event management leadership team accountable for desired service behaviors related to product and service delivery.

Communicates a clear and consistent message regarding departmental goals to produce desired results.

Identifies key drivers of business success and keeps team focused on the critical few to achieve results.

Ensures integration of departmental goals in game plans.

Ensures brand and regional business initiatives are implemented and communicates follow-up actions to team as necessary.

Managing Profitability

Encourages calculated risk-taking to generate incremental revenue and deliver excellent guest service.

Works directly with major groups when high profile and financial impact will be significant (limited instances).

Develops working relationships with outside vendors and establishes prices and service agreements to enhance the event experience and to increase additional revenue opportunities for the property.

Ensuring Exceptional Customer Service

Creates an atmosphere in all event management operations areas that meets or exceeds guest expectations.

Consult with customers in order to determine objectives and requirements for events such as meetings conferences and conventions.

Reviews and responds to results of Event Satisfaction Survey.

Conducting Human Resources Activities

Works with Human Resources to ensure compliance with all applicable laws and regulations.

Reviews property specific event operations annually and makes appropriate adjustments.

Reviews staffing levels to ensure that guest service and operational needs are met.

Communicates and ensures departmental and property emergency procedures are executed when necessary.

Ensures that regular ongoing communication is happening in all areas of event operations (e.g. BEO meetings pre-event briefings staff meetings food and beverage team culinary team).