Manager Group Dining & Events (MGM Grand)

Location:

Become one of the stars behind The SHOW and become part of the world’s most powerful entertainment brands. Our company has one exciting mission: To entertain the human race.

The Group Dining & Events Manager is responsible for selling the hotel as it pertains to all Group Dining & Event’s needs. Group Dining & Events sales may include corporate, social and at times, special events. In addition, the position is responsible for detailing every aspect of a group booking, coordinating the details within each department and being the point person for the client. The Group Dining & Events Manager is to provide strategic leadership and assist in overseeing the Group Dining & Events sales team. This includes representing the Group Dining & Events sales team within the hotel, to clients and within MGM Resorts International.  All duties are to be performed in accordance with departmental and policies, practices, and procedures 

PRINCIPAL DUTIES AND RESPONSIBILITIES: 

• Develop relationships and secure business with key clients with an emphasis on conventions and social business.
• Handles multiple concurrent contract negotiations in order to maximize volume, revenue and profit. 
• Actively soliciting new business, contact prospective clients via phone, email, letter etc. to identify and procure business opportunities in order to maximize volume, revenue and profit. 
• Achieve monthly individual and team revenue goal. 
• Perform site tours for prospective clients and conduct pre-event and post event meetings with clients. 
• Work closely with venues operations and culinary teams to ensure proper event execution. 
• Develop partnerships with Destination Management Company (DMC’s), Wedding Planners, Production Companies and Vendors.
• Work in tandem with the Catering Sales Team to cross-sell venues efficiently.
• Develop free sale calendars and opportune dates for annual Group Dining & Events business.
• Build and maintain positive relationships with key customers. 
• Respond to client request on a same day basis, follow-through with clients. 
• Develop F&B minimums and space availability that are competitive and offer highest yield for the hotel to ensure maximum profitability. 
• Negotiate business terms of contracts.
• Develop proposals, menus and group events orders. 
• Detail every aspect of a group booking, coordinate the details within each department and act as point person for the client. 
• Assist Director of Catering to develop and maintain all projects Group Dining & Event related. 
• Professionally represent the property during site inspections, client entertaining, tradeshows, presentations and offsite events. 
• Effective and proactive communication to external and internal clients.
• Manage individual & team goals, inquiry conversions report, re-solicit reports. 
• Follow-up and hold team accountable for goals, and re-booking. 
• Assist Director of Catering to develop and maintain all projects Group Dining & Event related. 
• Perform projects such as market research, department marketing plan, event planning packages and lead distribution to ensure maximum room occupancy and client satisfaction for all accounts. 
• Participate in Annual Catering & Group Dining Marketing Plan to target key markets (including menu development, packaging, gifts, tradeshows and reader boards):
• o Local
• o Citywide
• o Weddings 
• Responsible for overall department team member development including hiring, firing, coaching, offering recommendations, promoting and/or accountable for any changes to an employee’s status. 
• Fosters a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management. 
• Maintains a culture of integrity, teamwork, and respect to ensure the long-term continued growth and profitability of the department. 
• Ensures all accounting, payroll and employee relations matters are handled in compliance with Company policy. 
• Maintains a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction 
• Perform other job-related duties as requested. 

REQUIRED:

• Bachelor’s degree in a related field, or equivalent experience
• Two (2) years of relevant experience  

PREFERRED:

• Five (5) years of Food and Beverage experience in a high-volume hotel.
• Previous catering or group dining sales experience.
• Previous experience working in a similar resort setting. 

CERTIFICATIONS, LICENSES, REGISTRATIONS:

• Food Handler’s Card
• Alcohol Awareness Card