Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Employee assistance program
Job Description
Marriott International is a global leader in the hospitality industry, renowned for delivering exceptional guest experiences through its diverse portfolio of hotels and resorts. With a commitment to excellence, Marriott focuses on innovation, diversity, and personalized service to create memorable stays for guests worldwide. The company's dedication to quality and its culture of inclusivity make it a premier employer in the hotel and event services sector. Marriott continuously strives to foster a dynamic environment that nurtures growth, creativity, and collaboration among its workforce.
The role of the Director of Event Services at Marriott International is a pivotal leadership position responsible for orchestrating the seamless execution of events across the property. This role entails managing the Event Services Department and leading a team of event service staff, ensuring cohesive collaboration between Banquets/Catering, Event Technology, Event Planning, Sales, and customers. The director acts as a crucial liaison to maintain consistent, high-level service throughout all property events, driving excellence in guest satisfaction and operational effectiveness. A critical component of the role is adhering to Standard Operating Procedures for catering, event service, and food and beverage operations, with special attention to programs such as the Red Coat Program (MHR).
This position not only focuses on the operational aspects but also plays a strategic role in achieving both guest and employee satisfaction. Financial stewardship of the department is integral, requiring the director to assist in managing profitability while identifying upselling opportunities and recommending enhancements that elevate event experiences. Success in this role depends on strong communication skills, the ability to lead and inspire diverse teams, and proficiency in managing complex projects and customer relationships.
The Director of Event Services collaborates closely with the Director of Catering Operations to ensure that events meet or exceed customer expectations. Responsibilities include reviewing scheduled events, troubleshooting potential conflicts, coordinating capital resource projects, and maintaining open communication regarding significant group events that impact property operations. The director also fosters a work culture focused on achieving critical business objectives, integrating brand and regional initiatives, and encouraging innovation and calculated risk-taking to generate incremental revenue.
Human resources management is an essential element of the role, involving compliance with relevant laws and regulations, evaluating staffing levels to meet operational demands, and ensuring safety protocols are followed, including emergency procedures. This leadership position requires a balance of strategic vision and hands-on management to maintain quality, efficiency, and guest satisfaction in an ever-evolving hospitality environment. Marriott International's commitment to equal opportunity employment reinforces the inclusive nature of this position, ensuring a diverse and welcoming workplace for all associates.
The role of the Director of Event Services at Marriott International is a pivotal leadership position responsible for orchestrating the seamless execution of events across the property. This role entails managing the Event Services Department and leading a team of event service staff, ensuring cohesive collaboration between Banquets/Catering, Event Technology, Event Planning, Sales, and customers. The director acts as a crucial liaison to maintain consistent, high-level service throughout all property events, driving excellence in guest satisfaction and operational effectiveness. A critical component of the role is adhering to Standard Operating Procedures for catering, event service, and food and beverage operations, with special attention to programs such as the Red Coat Program (MHR).
This position not only focuses on the operational aspects but also plays a strategic role in achieving both guest and employee satisfaction. Financial stewardship of the department is integral, requiring the director to assist in managing profitability while identifying upselling opportunities and recommending enhancements that elevate event experiences. Success in this role depends on strong communication skills, the ability to lead and inspire diverse teams, and proficiency in managing complex projects and customer relationships.
The Director of Event Services collaborates closely with the Director of Catering Operations to ensure that events meet or exceed customer expectations. Responsibilities include reviewing scheduled events, troubleshooting potential conflicts, coordinating capital resource projects, and maintaining open communication regarding significant group events that impact property operations. The director also fosters a work culture focused on achieving critical business objectives, integrating brand and regional initiatives, and encouraging innovation and calculated risk-taking to generate incremental revenue.
Human resources management is an essential element of the role, involving compliance with relevant laws and regulations, evaluating staffing levels to meet operational demands, and ensuring safety protocols are followed, including emergency procedures. This leadership position requires a balance of strategic vision and hands-on management to maintain quality, efficiency, and guest satisfaction in an ever-evolving hospitality environment. Marriott International's commitment to equal opportunity employment reinforces the inclusive nature of this position, ensuring a diverse and welcoming workplace for all associates.
Job Requirements
- High school diploma or GED
- 4 years experience in event management, food and beverage, sales, or marketing
- OR 2-year degree from accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
- 2 years experience in event management, food and beverage, sales, or marketing
- Strong leadership and communication skills
- Ability to manage multiple priorities and solve problems effectively
- Familiarity with event management procedures and hospitality standards
- Commitment to guest satisfaction
- Knowledge of applicable laws and regulations related to human resources
- Ability to work collaboratively with diverse teams
Job Qualifications
- High school diploma or GED with 4 years experience in event management, food and beverage, sales, or marketing
- OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration or related field with 2 years relevant experience
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Proven ability to manage multiple projects and coordinate across departments
- Knowledge of hospitality industry standards and best practices
- Ability to maintain high standards of customer service and operational efficiency
Job Duties
- Manage event service staff and coordinate with Banquets/Catering, Event Technology, Event Planning, and Sales
- Ensure consistent, high-level service at all property events
- Execute events following catering, event service, and food and beverage Standard Operating Procedures
- Promote adherence to the Red Coat Program (MHR) among Event Service Managers
- Achieve guest and employee satisfaction goals
- Assist in managing departmental financial performance
- Identify opportunities for upselling and recommend event enhancements
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
