Sales Executive (Based in Nha Trang)

1. Is specifically charged with the responsibility, to ensure that meetings and conventions satisfy the customer and add to the hotel’s profitability.

2. Is responsible for the management and coordination of groups with a food and beverage component including meetings, incentives and one time groups after the contract is signed.

3. Monitor group & catering billing accounts for accuracy, ensuring all are in line with the Hotel policies.

4. In conjunction with the Banquet team, the Catering & Convention Team is responsible for being visible to and maintaining contact with the client throughout the event.

5. To solicit and sell catering business, room bookings and Wedding business in Nha Trang City and nearby provinces and remain as key point of contact through event and till the final bill is paid.

6. Assist Sales solicits and sells group business and remain as the main point of contact until a contract is signed.

7. To assist and support the Sales Team on Site Inspections for group business as needed.

8. In conjunction with the Business Development Manager / Executive, the Catering & Conventions Team are responsible for the maintenance of accurate written records for each client and to meet all contractual deadlines as outlined in the Hotel Policy and Procedures in regard to Contracts, Credit Applications, Rooming Lists, Account Payment and Post Conference Evaluations.

9. To participate in the weekly Banquet Event Order (BEO) Meeting to discuss forthcoming events with F&B, Banquets, Kitchen Departments as required

10. To conduct Rundown Meetings and/or Operations Meetings for large or complex groups as appropriate.

11. Support the Catering & Convention Service Manager and Director of Food & Beverage in the development of innovative themes, activities and conference packages.

12. As file manager for assigned events is responsible for the checking event set up and liaison with Banquet Team and client prior to the events.

13. Support the Director of Sales & Marketing in achieving Banquet budgeted targets and monitoring profitability margins in all services/products offered.