Wyndham Worldwide Director of Event Planning & Operations in Chicago, Illinois

Director of Event Planning & Operations


With an unrivalled location on Wacker Drive, just off Michigan Avenue, the Wyndham Grand Chicago Riverfront is in the heart of everything that is Chicago. The hotel boasts 334 spacious guestrooms, Hoyt’s Chicago restaurant and bar, 24-hour business and fitness centers and over 16,000 square feet of private event space. Many of our guest rooms offer stunning views of either the city or the famed Chicago River.

The Hotel offers 47 vacation ownership units in partnership with Wyndham Hotel Group’s sister company, Wyndham Vacation Ownership. As the world’s largest developer and marketer of flexible, points-based vacation ownership products, Wyndham Vacation Ownership has developed or acquired more than 185 vacation ownership resorts throughout the United States, Canada, Mexico, the Caribbean and the South Pacificthat represent more than 23,000 individual vacation ownership units.

The Wyndham Grand Chicago Riverfront is part of the prestigious Wyndham Grand® ensemble of distinguished hotels within the Wyndham Hotels and Resorts brand that represent one-of-a-kind experiences in key destinations with refined accommodations, attentive service and relaxed surroundings.Wyndham Hotel Group,part oftheWyndhamWorldwide(NYSE:WYN)familyofcompanies, istheworld’slargest hotel companywithapproximately8,000hotelsand over 689,800rooms in 73 countries.

Job Description:

The Director ofEvent Planning & Operations is responsible for coordinating, supervisingand directing all aspects of the Banquet’s operations and Event Services whilemaintaining profitabilty and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employeeturnover; maintain revenue and payroll budgets; and meet budgeted productivitywhile keeping quality consistently high.


Education & Experience:

    • At least 4 yearsof progressive experience in a hotel or events management experience; or a4-year college degree and at least 1 years of related experience; or a 2-yearcollege degree and 2 or more years of related experience.
  • Must beproficient in Windows, Company approved spreadsheets and word processing.

  • Strong knowledgeof service standards, and different service types (French, Russian, etc.)

  • Knowledgeof food and beverage preparation techniques, health department rules andregulations, liquor laws and regulations.

  • Well-developedorganizational and logistical management skills required to coordinate andexecute multiple events held simultaneously.

  • Familiarity withand knowledge of employment laws required.

  • Knowledgeableand proficient with Union Contracts.

  • Previoussupervisory responsibility required.

Physical requirements:

  • Long hourssometimes required.

  • Weekends,holidays & evening hours are required.

  • Mustbe able to sit at a desk for up to 5 hours per day. Walking and standing arerequired the rest of the working day.

  • Mustbe able to exert well-paced ability to reach other departments of the hotel ona timely basis.

  • Medium work -Exerting up to 50 pounds of force occasionally, and/or 20 pounds of forcefrequently or constantly to lift, carry, push, pull or otherwise move objects.


Fundamental Requirements:

  • Oversee allaspects of the hotel’s banquet operation and events planning.

  • Coordinate andmonitor all phases of Loss Prevention in the banquet operation.

  • Ensureinspection of all banquet areas for cleanliness and maintenance on a regularbasis.

  • Control andmaintain all service equipment. Write service requests as necessary.

  • Supervise propertabulation of all banquet checks and ensure that all checks are presented toguests for signature.

  • Requisitionliquor, etc. for banquet bars.

  • Generate groupbusiness by maintaining good customer relations and making sure the client’sneeds are met properly.

  • Effectivelyplan and communicate to all departments the expressed need of the customer.

  • Assist managers in day to day operations, ensuringstaffing is appropriate to business levels and that a positive and efficientwork environment is maintained.

  • Workdirectly with the Executive Chef to ensure all catering options/menus arepresented to the customer accurately and effectively.

  • Ensurethat all appropriate communication for upcoming business is complete anddistributed in a timely manner to the management team.

  • Workclosely with the Audio/Visual department to ensure room set-ups, A/V needs, andspecial requests are handled in a timely and efficient manner.

  • Assistthe General Manager and Accounting department in analyzing service, standardsand finances of the conference center.

  • Respond to guestcomplaints in a timely manner.

  • Sell and up-sellconference services and banquet services functions.

  • Assignbanquet/meeting rooms based on the needs of clients.

  • Establishrapport with meeting planners while promoting hotel facilities and services.Conduct walking site inspections.

  • Planand conduct pre & post event meetings with clients and applicabledepartments.

  • Maximizeexposure through creative promotion both during and pre /post event.

  • Keepabreast of market trends, competitor's activities and guest/client feedback.

  • Respondto all correspondence to clients.

  • Greetguests during events.

  • Work withmanagers to keep them informed of issues as they arise.

  • Hire, train,develop, coach and counsel managers that are direct reports.

  • Monitor qualityof service in Banquets.

  • Know meetingroom sets and capabilities.

  • Enforce alldepartment SOP’s.

  • Audit FunctionSpace diary.

  • Meet and greetin-house all meeting planners upon arrival and check in on them daily.

  • Maintain pricingintegrity and propose upscale menus for all groups.

  • Complete allmonth end catering and banquet reports.

  • Enter andmonitor accurate Delphi records on a daily base.

  • Understand andtrain managers on incentive program, shop calls and upselling techniques.

  • Build a base andinteract with outside planners and vendors for special events.

  • Ensurecompliance with all liquor laws, and health and sanitation regulations.

  • Organize andconduct department meetings in a timely manner.

  • Comply withweekly and monthly forecasting procedures and assist in departmental budget.

  • Accurately forecastall group pick up and manage the process of cut off dates and assist in hotelsinventory management.

  • Ensurepreparation of required reports, including but not limited to Kronos, payroll,revenue, employee schedules, and quarterly action plans.

  • Conduct stafftalent reviews and performance reviews (mid-year and annual) in accordance withWyndham standards.

WHG is a drug-free workplace and requires a background check and drug test prior to employment.


Please see Job Description.

Job: Event Planning

Primary Location: United States of America-Illinois-Chicago

Employee Status: Regular

Schedule: Full-time

Organization: Wyndham Hotel Group - Wyndham Hotel Management

Job Posting: Sep 25, 2017, 5:00:03 PM

Requisition ID: 1714473