JOB SUMMARYIndependently manages assigned guestroom, catering, and banquet business from initial qualification through event completion and post-event follow-up, exercising discretion and independent judgment to negotiate commercial terms, resolve client and financial matters, and serve as the primary liaison among clients, Sales, Revenue Management, Food and Beverage, and hotel operations. Lead weekly banquet event order and group resume meetings with Sales, Food and Beverage, Front Office, Revenue Management, and other operational departments; establish priorities, identify potential challenges, assign follow-up responsibilities, and facilitate decisions necessary for successful program execution.