Greenwood Hospitality

Sales

• Responsible for the development and implementation of the total sales effort of the hotel
• Secure new accounts and maintain existing accounts
• Execute sales and marketing strategies to maximize profitability while ensuring customer satisfaction
• Develop and maintain relationships with key clients to produce group business
• Attend networking events and build relationships with local community groups and trade organizations
• Conduct site tours and maintain customer database
• Develop contracts and follow up with customers
• Manage departmental budget and monitor sales activity

Director of Sales and Marketing

Director

• Plan and manage operations of the Food and Beverage departments to achieve customer satisfaction and quality service while meeting/exceeding financial goals
• Responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house
• Develops and recommends the budget, marketing plans and objectives and manages within those approved plans
• Manage the human resources within the division, including recruitment and development of employees
• Direct and oversee hiring, training, empowering, coaching and counseling of employees
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives
• Implement and manage all company programs to ensure compliance with the SOPs; includes safety and sanitary regulation
• Market the Food and Beverage outlets and develop and manage the implementation of menus, package deals, promotions, and presentations
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel
• Resolve customer complaints to maintain a high level of customer satisfaction and quality.

Director of Food and Beverage

Engineer

• Develop, implement and manage emergency programs for the operation and maintenance of all equipment and physical structures and landscaping in compliance with corporate/franchise standards, local, state and national codes and regulations to protect the assets, guests and employees, to ensure optimum operations, minimize expenses and maximize customer satisfaction
• Position is responsible for the short and long term planning and day-to-day operations of the engineering division
• Recommends the department's budget and capital expenditures and manages expenses within approved budget constraints
• Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and assist in the administration of the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and employees
• Monitor and control expenses
• Develop, implement and manage a preventative maintenance program and negotiate maintenance contracts for the hotel, the grounds and all of the equipment in compliance with corporate/franchise standards and local, state and national codes and regulations to ensure the safety, convenience and satisfaction of all guests, managers and employees to protect the asset and maintain the property in first class condition
• Develop, implement and direct all Emergency Programs; ensure all equipment is maintained, conduct inspections and drills, ensure compliance with all codes and regulations, train all employees and maintain accurate records to ensure a safe environment which protects the asset, guests and employees

Chief Engineer

Manager

• THE ASSISTANT BANQUET MANAGER IS RESPONSIBLE FOR TRAINING AND DIRECTING THE BANQUET STAFF IN SERVICING ALL BANQUET ACTIVITIES IN ORDER TO ENSURE A SUCCESSFUL FUNCTION AND REPEAT BUSINESS.
• SUPERVISE THE SETUP OF FUNCTION ROOMS TO INCLUDE PLACEMENT OF LINENS, SILVER, CHINA, AND GLASSWARE ACCORDING TO EVENT ORDER SPECIFICATIONS.
• VISUALLY INSPECT FUNCTION ROOMS AND EQUIPMENT PRIOR TO FUNCTIONS FOR CLEANLINESS, PROPER INVENTORY, AND SET UP.
• VERBALLY COMMUNICATE, IN A CALM, POSITIVE DEMEANOR, DURING THE COURSE OF THE FUNCTION WITH THE KITCHEN, SERVICE, BEVERAGE, CONVENTION SERVICES, AND ENGINEERING STAFF, AS WELL AS THE GUEST HOST TO ENSURE TIMELY EXECUTION OF EVENTS, QUALITY SERVICE, AND ADHERENCE TO ALL APPLICABLE FEDERAL, STATE, LOCAL SAFETY AND HEALTH REGULATIONS AND CORPORATE STANDARDS.
• MEETS AND EXCEEDS THE EXPECTATIONS OF THE AMBASSADORS BY UTILIZING LEADERSHIP SKILLS AND MOTIVATION TECHNIQUES IN ORDER TO MAXIMIZE AMBASSADOR PRODUCTIVITY AND SATISFACTION OF DIRECT REPORTS.
• PROVIDE LEADERSHIP AND DIRECTION IN THE DEVELOPMENT OF AMBASSADORS.
• SUPERVISE CLEAN-UP OF FUNCTION ROOM AND PROPER BREAKDOWN AND STORAGE OF EQUIPMENT.
• ENTER BILLING INFORMATION AT A POINT OF SALE/AUTOMATED SALES SYSTEM IN ORDER TO GENERATE A FINAL GUEST CHECK.
• PROCESS PAYROLL FOR EACH EVENT WHICH INCLUDES THE CALCULATING NUMBER OF HOURS WORKED AND GRATUITY DISTRIBUTION.
• CHECK STAFF ATTENDANCE ACCORDING TO SCHEDULES, ADJUST AND REASSIGN SERVER STATIONS, AS NECESSARY, IN ORDER TO PROVIDE QUALITY SERVICE DURING FUNCTIONS.
• COMMUNICATE BOTH VERBALLY AND IN WRITING TO PROVIDE CLEAR DIRECTION TO STAFF.
• PROMOTE AND FOSTER DIGNITY AND RESPECT IN THE WORKPLACE WITH ALL AMBASSADORS AND DEPARTMENTS.
• COMPLY WITH ATTENDANCE RULES AND BE AVAILABLE TO WORK ON A REGULAR BASIS.
• OTHER DUTIES AS ASSIGNED.
• FOR SMALL BANQUET, COFFEE BREAK FUNCTIONS, THIS INDIVIDUAL WILL BE THE SOLE PERSON TAKING CARE OF THE GUESTS.

Assistant Banquet Manager

• Plan and manage operations of the Food and Beverage departments to achieve customer satisfaction and quality service while meeting/exceeding financial goals.
• Position is responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house.
• Develop and recommend the budget, marketing plans and objectives and manages within those approved plans.
• The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s).
• Participate in total hotel management as a member of the Hotel Executive Committee.
• Manage the human resources within the division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

• Assist sales managers and front desk in obtaining customer satisfaction by performing clerical and administrative duties relating to guest and hotel communications.
• Provide support to the sales team in executing contracts, proposals, and correspondence.
• Assist with sales efforts in soliciting new business and in selling guestrooms, meeting space.
• Conduct site tours.
• Oversee and create social networking sites.
• Prepare and send out direct mail projects, sales packets and collateral.
• Provide assistance to the Director and/or Manager of Sales and Marketing.
• Effectively communicate and coordinate the guest’s request with other departments.
• Answer and respond to incoming telephone calls.
• Oversee office equipment maintenance.
• Responsible for managing all meeting room reservations and coordinating details with other departments including group agreements and set-up of meeting room.
• Type Banquet Event Orders (BEO’s), route event orders to proper departments.
• Maintain the filing system.
• Maintain the trace system.
• Produce weekly productivity reports for sales meetings.
• May be asked to take accurate minutes of all sales meetings.
• Perform site inspections when no sales manager is available.
• Provide assistance to group leaders when necessary.
• Responsible for timely completion of monthly group status report.

Sales Coordinator

• The General Manager is the primary strategic business leader of the property with responsibility for all aspects of the operations, including guest and employee satisfaction, human resources, financial performance, sales, and revenue generation.
• Ensuring implementation of the brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations and increasing profit and market share.
• Holding the property leadership team accountable for strategy execution.
• Guiding professional development of the property leadership team and all team members.
• Ensuring sales engines are leveraged.
• Building owner loyalty through proactive communication, setting and managing expectations, and delivering solid business results.
• Being active in the local community to build strong relationships with local officials, businesses, and customers.

General Manager

Auditor

• Check guests in, issue room keys, and provide information on hotel services and room location.
• Ensure required identification is taken from guests at check-in in line with local legislative requirements.
• Answer phones in a prompt and courteous manner.
• Up-sell rooms where possible to maximize hotel revenue.
• Answer, record and process all guest calls, messages, requests, questions or concerns.
• Record guest preferences in the system.
• Check guests out, including resolving any late or disputed charges.
• Accurately process all cash and credit card transactions using established procedures.
• Issue, control and release guest safe-deposit boxes in line with hotel procedures.
• Communicate any outstanding guest requests or issues to management that may require additional monitoring or follow-up.
• Take action to solve guest problems/complaints using appropriate service recovery guidelines.
• Follow established hotel safety protocols and procedures at all times.
• Immediately report any health and safety incident, security breaches, concerns or suspicious behavior to the supervisor or manager on duty.
• May routinely book guest reservations for individuals and/or groups that are requested either by phone or from within the hotel, process cancellations, revisions, and information updates on changes.
• Work as part of a team and communicate with other departments as per hotel procedures to ensure excellent quality and service.
• Perform other duties as assigned including guest room tours, concierge services, special guest requests, etc.

Night Auditor I

• Plan and manage operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.
• Responsible for short- and long-term planning and the management of the Food & Beverage operations in the front and back of the house.
• Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.
• Major areas of responsibility/management include Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s).
• Participate in total hotel management as a member of the Hotel Executive Committee.
• Manage the human resources within the division.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts, reforecasts and objectives to meet/exceed management expectations.
• Timely and accurate reporting, forecasting and quarterly reforecasting.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Controller

• Establishes, coordinates and administers all financial systems, internal controls and the hotel's capital plan.
• Prepares and reviews budgets, forecasts, operating results, financial reports and tax returns in compliance with government regulations, company, franchise and ownership requirements.
• Develops and recommends the department's budget and objectives and manages within those approved plans.
• Provides timely dissemination of reports to management to assist in achieving bottom line results.
• Consults and clears with the Regional Vice President and Corporate Controller any accounting transactions or control procedures which are not specifically addressed in company Accounting Policies and Procedures Manual.
• Formulate local accounting policy, coordinate systems and procedures and prepare operating data and special reports as required to compare performance with operating plans and standards and to report and interpret the results of operations to all levels of management and ownership (where applicable).