Event Sales Manager

The Event Manager is a revenue-producing sales and hospitality leader responsible for generating, converting, planning with wedding coordinator, and servicing weddings, corporate groups, private dining, and special events at Hotel Wailea. The role owns the client relationship from initial inquiry through contract negotiation, event planning, execution, and post-event follow-up. Success is measured by profitable food and beverage revenue, conversion, client satisfaction, and operational excellence. Essential Job Functions — Event Sales & Revenue Generation: Proactively prospect, qualify, follow up with, and convert event inquiries into confirmed business. Build relationships with wedding planners, corporate clients, destination management companies, and referral partners. Conduct persuasive site inspections, client presentations, and discovery calls. Create tailored proposals, menus, pricing, and contracts; negotiate minimums, deposits, and cancellation terms within approved guidelines. Maximize revenue through culinary enhancements, beverage experiences, food stations, and additional services. Maintain a disciplined sales pipeline and provide accurate forecasts and booking updates. Client Consultation: Understand each client’s vision, event goals, budget, guest count, and decision-making timeline. Own the client experience from initial inquiry through event completion and follow-up. Record all event information and activity in TripleSeat, from inquiry to prospective, tentative, and definite event. Provide responsive, polished communication and identify repeat-business opportunities. Planning and Coordination: Develop comprehensive event plans, BEOs, timelines, budgets, and task lists. Document menus, beverage selections, room configurations, dietary needs, vendor requirements, and special requests. Coordinate with Culinary, Food & Beverage Operations, hotel departments, and outside vendors. Confirm guarantees, deposits, payment schedules, and final details by required deadlines. Logistics Management: Secure venues and coordinate vendor contracts, rentals, entertainment, and audiovisual needs. Conduct complete operational handoffs and pre-event meetings covering staffing, financial commitments, and client expectations. Oversee event setup and breakdown with operating teams. Team Leadership: Provide event-specific direction to front-of-house personnel, event staff, and vendors. Communicate across departments and resolve issues with professionalism and collaboration. On-site Management: Maintain a visible presence at key events to support clients and operational execution. Monitor event timelines, commitments, budgets, and service standards. Post-Event Evaluation: Conduct client follow-up and internal debriefs, identifying referrals and improvements. Review actualized revenue, billing accuracy, and event results. Financial Accountability & KPIs: Achieve monthly, quarterly, and annual event F&B revenue targets established by leadership. Track contracted and actualized revenue, inquiry-to-contract conversion, average F&B revenue per event, pipeline value, and future bookings. Maintain accurate contracts, deposits, forecasts, BEOs, and final billing. Protect profitability and obtain approval for exceptions to pricing or minimums. Report client satisfaction, response times, and operational handoff accuracy. Supervisory Responsibilities: Provides event-specific direction to front-of-house staff, event personnel, and vendors. Participates in hiring, training, assigning work, performance feedback, and issue resolution as delegated by Food & Beverage leadership and Human Resources, in accordance with hotel policies and applicable laws. Qualifications: The individual must perform essential duties satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Education and Experience: High school diploma or GED and four years of relevant experience in event manageme…

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