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Position Classification Description

Position Class Code / Title: U7004 / Manager, Sales And Events
Recruitment Tier: Tier 1
FLSA: Exempt
Grade: 11

This is a description of a Staff Position Classification. It is not an announcement of a position opening. To view descriptions of current openings, please go to UNMJobs and Search Postings to view positions that are currently accepting applications.

The following statements are intended to describe, in broad terms, the general functions and responsibility levels characteristic of positions assigned to this classification. They should not be viewed as an exhaustive list of the specific duties and prerequisites applicable to individual positions that have been so classified.

Summary

Under limited supervision, oversees marketing, sales, and planning of events at university facilities to external clients. Oversees the management of all catered events, including food and beverages, equipment, and staffing.

Duties and Responsibilities

  1. Markets and sells UNM hospitality services to potential clients; meets with clients to inform of all services provided, and to establish catering requirements of the events.
  2. Prepares action plans and schedules to identify specific targets and to project number of contacts to be made; follows up on new leads and referrals resulting from field activity.
  3. Oversees the supervision of personnel, which includes work allocation, training, promotion, enforcement of internal procedures and controls, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
  4. Develops operating goals and objectives for the unit; implements and administers methods and procedures to enhance operations, as appropriate to the unit.
  5. Assists in the annual budget planning process and regularly monitors expenditures.
  6. Responds to inquiries and researches and resolves problems related to transactions handled by the unit; serves as liaison with other constituencies in the resolution of day-to-day administrative and operational issues.
  7. Establishes rapport and maintains contact with contract clients and potential clients.
  8. Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, staffing, etc.
  9. Follows up with customers on a routine basis to ensure satisfaction with services received.
  10. Performs miscellaneous job-related duties as assigned.

Minimum Job Requirements

  • High school diploma or GED; at least 5 years of experience directly related to the duties and responsibilities specified.
  • Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Knowledge, Skills and Abilities Required

  • Strong interpersonal and communication skills and the ability to work effectively with a wide range of constituencies in a diverse community.
  • Ability to gather data, analyze information, and prepare reports.
  • Knowledge of planning and scheduling techniques.
  • Ability to communicate effectively, both orally and in writing.
  • Skill in budget preparation and fiscal management.
  • Knowledge of customer service standards and procedures.
  • Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures.
  • Ability to analyze and solve problems.
  • Ability to develop, plan, and implement short- and long-range goals.
  • Ability to make administrative/procedural decisions and judgments.
  • Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
  • Ability to investigate and analyze information and draw conclusions.
  • Ability to identify and/or follow up sales leads and referrals.
  • Ability to foster a cooperative work environment.
  • Employee development and performance management skills.
  • Ability to persuade and influence others.
  • Ability to analyze event requests and to assess catering product and equipment requirements.
  • Knowledge of faculty and/or staff hiring procedures.

Working Conditions and Physical Effort

  • Work is normally performed in an interior/office or workshop environment.
  • No or very limited physical effort required.
  • No or very limited exposure to physical risk.

The University of New Mexico provides all training required by OSHA to ensure employee safety.

Revised Date: 03/20/2017