SUMMARY

Has direct responsibility for all housing, food & beverage and function room planning with the customer, fulfilling the commitments of the sales contract, arranging the physical aspects of the conference/event, assisting and often times making arrangements for the client with speakers, entertainers, local attractions, but with continuous cross-selling other revenue producing entities within the lodge as well as the entire resort. All communication is then detailed on a worksheet to all departments involved.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Conducts site visits with guests as needed in the planning process
• Prepares and Distributes Banquet Event Orders as assigned
• Follows-up with all function details with Banquet Managers, Executive Chef, F&B Director, Director of Sales and Catering and other Lodge Management or vendors
• Stays current with the V1 and Delphi property management system maintaining account data
• Ninety days prior to arrival contact group and begin the planning process
• Thirty days prior to check-in meet with or phone client to compile all the pertinent information
• Twenty days prior to check-in converse with the customer and make changes
• Three days prior to check-in converse with customer and take all meal counts and meeting count changes
• Develops a positive working relationship with all other departments in Wilson Lodge and divisions of the Wheeling Park Commission and supports upper level management decisions and guidelines
• Exerts a positive influence on all resort personnel through leadership skills, an upbeat personality, and by always attempting to enhance the guest’s visit
• Works flexible schedule including weekends, evenings and holidays
• Prepares and Distributes Banquet Event Orders for all events assigned
• Follows up on all function details with Banquet Managers, Executive Chef, Food and
• Beverage Director, Assistant Director of Food and beverage, and other Lodge Management or vendors.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

EDUCATION and/or EXPERIENCE

Fourth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience