Southern Maine Community College Looking for Conferences and Events Operations Manager Full Time

Bargaining Unit: MEA Administrator, Level III

Full Salary Range: $40,183 – $70,461 (starting
range is typically $40,183 – $52,430)

Benefits: 100% employer paid health, dental and life insurance for employees
(spouse/domestic partner/dependent coverage also available), vision insurance, choice of Maine Public Employees Retirement System or TIAA
CREF in lieu of social security, generous vacation/personal/sick time allowances, 12 paid holidays, professional development, and free
tuition within the MCCS for employees, spouse and/or dependents.

Description: The McKernan Conferences and Events
Operations Manager will be responsible for the planning and execution of all conferences and events at SMCC for internal and external
clients ensuring that exceptional customer service standards are met. This position is also responsible for the management of the Peter
McKernan Hospitality Center which is an 8 room Inn located on the SMCC campus. This position will be responsible for developing and
maintaining systems for all aspects of event management and Inn operations from processing inquiries, managing reservations, designing event
details, contracts, invoices and overall supervision of Conferences & Events staff including students hired to execute event and lodging
operations.

Responsibilities:

• Operations: Execute the day-to-day operations of
  internal college and external client conferences, events, special programs and the Spring Point Inn. Design and manage communication efforts
  required for safe, efficient event operations. Work collaboratively with campus personnel and external vendors who execute event logistics.
  Provide oversight of all college staff and students hired to execute event sales, operations and lodging. Provide direct customer service
  and client management in the inquiry sales, and execution phases of events as needed. Market and sell the features of hosting events on the
  SMCC campuses by involvement in local hospitality trade associations and networking events. Conduct business development efforts to recruit
  new events and conferences for the college. Collaborate on development of special programming events including summer institutes and large
  community events. Market and promote the Spring Point Inn as well as manage all accounting related functions involved in the day to day
  operations.

• Office Administration: Administer the Conferences and Events programs under the Business
  and Community Partnerships division by overseeing and implementing responses to inquiries, managing reservations, designing contracts,
  managing vendor accounts, payroll, inventory, accounts receivable and accounts payable. Plan event details to communicate with the Executive
  Chef/Manager of Hospitality Services to ensure revenue goals are met for all facility rentals, catering, hotel rooms, conferences and
  events. Develop and maintain a variety of financial records including but not limited to: sales reports, sales tax, credit card sales and
  tips dispersal reports on a daily, weekly or monthly basis in accordance with college standard operating procedures and timelines. Manages
  and oversees the security of financial records, contracts, customer room folios, credit card information, lab curricula and student/employee
  records. 

• Training: Create, train and monitor all Standard Operating Procedures to ensure safe,
  efficient operations and compliance with all College policies, local, state and federal laws. Collaborate with the Business & Community
  Partnerships department for training opportunities and resources for staff and student workers.

Minimum
Qualifications: Bachelor’s degree in Hospitality Management or related field and 2 years of relevant work experience.
Serv-Safe certification and events software experience preferred.

Knowledge/Skills/Abilities Required:

• Strong foundation in hospitality management practices.
• Minimum of 2 years of progressively responsible experience in event
  planning and management.
• At least one year of hotel experience.
• Some food & beverage operations management experience
  desired. 
• Proven project management skills.
• Strong oral and written communication skills.
• Proficiency in
  Microsoft Office computer applications and excellent problem solving skills are required.
• Experience leading younger/entry-level
  hospitality staff desired, with the ability to plan, schedule, direct, oversee, and evaluate the work of a constantly changing student labor
  pool in collaboration with faculty.
• Sales and marketing experience.
• Schedule flexibility as this position requires some
  evening and weekend hours.
• Ability to demonstrate professional demeanor under stressful and changing conditions.
• Knowledge
  of general safety and health practices and requirements for a commercial kitchen/hospitality center.
• Ability to develop operating
  methods and procedures.