posted December 12, 2025

Temporary

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned.  Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

• Solicits business, qualifies leads, books banquet arrangements and most importantly makes budget goals on a monthly basis.
• Negotiates with clients regarding food and beverage pricing, function space, room rates, and hotel services; confirms all agreed-upon requirements in writing to the clients and thoroughly communicates the client needs to all affected hotel departments. Any price deviation would have to be approved by the Director of Sales & Marketing.
• Solicits new business via bridal shows and tradeshows as needed.
• Maintains a well-organized work space.
• Reports to work on time and manages time throughout the day effectively.
• Works from Tuesday to Saturday and is available on nights and regularly scheduled days off whenever needed.
• Performs any duties as assigned by Director of Sales and Marketing and General Manager.
• Posts payments and maintains accounts.
• Establishes, maintains, and increases client base.
• Conducts tours of the hotel and banquet facilities.
• Arranges and attends to tastings.
• Responds within 24 hours to telephone and walk-in inquiries.
• Tours and inspects banquet and meeting space on a daily basis; directs necessary set up changes, repairs and cleaning as needed.
• Helps in the creation of menus and exhibits a clear understanding of all menus, ingredients and presentation. Will be responsible for quality control and presentation. Communicates the expectations of the clients clearly and in writing to Ramison’s.
• Coordinates with outside planners and vendors to book business and create memorable events.
• Ensures that all materials/equipment required for service are in place; reports anything needed to Ramison’s.
• Assists staff with job functions as needed to ensure optimum service to all guests.
• Possesses and maintains high industry standards and stays abreast of industry trends; communicates/incorporates information to assure department remains current.
• Ensures operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.
• Maintains complete knowledge of and strictly abides by state liquor regulations.
• Develops, implements, and monitors department budget; manages expenses within approved budget constraints.
• Possesses and maintains thorough knowledge of hotel facilities, kitchen capabilities, and menu options.
• Works with accounting to reconcile weekly catering income.
• Prepares accurate and timely reports as required.
• Manages workload and prioritizes responsibilities to meet and exceed budget expectations.
• Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and safety regulations.
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions

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