Conference Service Manager - Condado Vanderbilt Hotel

Overview

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment.

The Condado Vanderbilt is the standard of excellence and luxury resort hotels in San Juan and The Caribbean. Originally built in 1919 and restored to its distinguished grandeur, offers unsurpassed cuisine, exquisite rooms and suites, and highly personalized service. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let’s create a collection of memories together!

Key Responsibilities

• Make sure that contracts are signed and put into the files prior to the function dates.
• Record advance deposits when guests include with signed confirmation letters. Give receipts to guests.
• Update all BEO's upon changes for the kitchen and banquet manager, by issuing status change forms.
• Ensure that engineering, housekeeping, PBX or restaurants receive relevant BEO's by using the BEO'sdistribution checklist.
• Follow-up to finalize the guaranteed number of attendees for all functions by calling the client (48-72 businesshours prior to the function).
• Accumulate lost business and cancellation reports for the month-end report.
• Check 10 day catering event sheet before distribution.
• Order and follow-up on bands and audiovisual equipment or any other outside services.
• Knowledge of reservations procedures (i.e., room booking and room blocking).
• Be aware of the forecast and budget, be profit minded.
• To finalize food, beverage and meeting room set-up requirements.
• To establish and maintain guest contact at all functions.
• To establish communication with the executive and banquet chef, and team members.
• To recommend and identify new ideas, methods and markets.

Qualifications

• Hospitality oriented 
• Proven experience of at least 3 years in Catering or Food & Beverage management, preferably within a luxury hotel environment.
• Excellent interpersonal and communication skills, with the ability to interact professionally with clients, suppliers, and hotel staff.
• Must possess excellent written and oral communication skills, strong leadership skills, analytical and problem-solving skills, good customer service skills and multitasking skills.
• Strong business planning, account planning and budget management skills.
• Should work well under pressure, even with minimal supervision.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to client's problems.
• Fully Bilingual (Spanish/English).

Benefits

• 401(k)

• Employer Contribution 401(k)

• Health Insurance

• Vision Insurance

• Dental Insurance

• Life Insurance

• Paid Holidays

The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Responsibilities

- Make sure that contracts are signed and put into the files prior to the function dates.
- Record advance deposits when guests include with signed confirmation letters. Give receipts to guests.
- Update all BEO's upon changes for the kitchen and banquet manager, by issuing status change forms.
- Ensure that engineering, housekeeping, PBX or restaurants receive relevant BEO's by using the BEO'sdistribution checklist.
- Follow-up to finalize the guaranteed number of attendees for all functions by calling the client (48-72 businesshours prior to the function).
- Accumulate lost business and cancellation reports for the month-end report.
- Check 10 day catering event sheet before distribution.
- Order and follow-up on bands and audiovisual equipment or any other outside services.
- Knowledge of reservations procedures (i.e., room booking and room blocking).
- Be aware of the forecast and budget, be profit minded.
- To finalize food, beverage and meeting room set-up requirements.
- To establish and maintain guest contact at all functions.
- To establish communication with the executive and banquet chef, and team members.
- To recommend and identify new ideas, methods and markets.