<p>SUMMARY</p> <p>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.</p> <p>ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.</p> <ul> <li>Conducts site visits with guests as needed in the planning process </li><li>Prepares and Distributes Banquet Event Orders as assigned </li><li>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 </li><li>Stays current with the V1 and Delphi property management system maintaining </li></ul> <p>Account data</p> <ul> <li>Ninety days prior to arrival contact group and begin the planning process </li><li>Thirty days prior to check-in meet with or phone client to compile all the pertinent information </li><li>Twenty days prior to check-in converse with the customer and make changes </li><li>Three days prior to check-in converse with customer and take all meal counts and meeting count changes </li><li>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 </li><li>Exerts a positive influence on all resort personnel through leadership skills, an upbeat personality, and by always attempting to enhance the guest's visit </li><li>Works flexible schedule including weekends, evenings and holidays </li><li>Prepares and Distributes Banquet Event Orders for all events assigned </li><li>Follows up on all function details with Banquet Managers, Executive Chef, Food and </li><li>Beverage Director, Assistant Director of Food and beverage, and other Lodge Management or vendors. </li><li>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. </li></ul> <p>EDUCATION and/or EXPERIENCE</p> <p>Fourth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience.</p>