Melanie Haack

To work as a team member to assist the Director of Events in selling and managing major special events including meetings, conferences, incentives, product launches, parties and weddings. Working to exceed customer expectations stimulate optimum revenue and enhance the reputation of the Atlantis The Palm Dubai To work within a flexible and professional Sales and Event Management team, working as required to provide seamless customer service from sales inquiry to event delivery.

-Manage events (250 guests up to 2000: Awards Dinners, Charity Events, Sporting Events) and coordinates event details -Act as liaison between the sales manager, diary team, operations team, any of the hotel support departments involved -Manage own corporate accounts, from new date inquiry for annual or new events, contract negotiation, event management and invoicing -Manage and supervise Coordinator

-Supervise Convention Executive -Supervise the issuing and distributing of banqueting and Convention contract -Conduct appraisals and interviews -Attend departmental meetings(Forecast, Executive Meeting, PNL, Groups Meeting, Departmental Morning Meetings) -Maintaining close relationship with Front Desk, F&B Manager, Concierge, Security, Duty Manager and Reservation Manager -Prepare rooming lists -Issue group sheets

-Organize corporate and private functions -Forecast of events on a weekly basis -Produce and issue event orders -Attend operational and departmental meetings -Plan written and verbal proposals -Conduct menus tastings -Oversee the operations of functions and work closely with Operation Manger and Executive Chef -Assist with planning of Departmental goals, budget and training programmes

-Distribute event orders to all departments on a weekly basis -Organizer office supplies -Update banqueting menus -Prepare brochures for show rounds -Print menus for events -Organize in-house as well as corporate meetings -Correspond with clients -Issue proposals

-Supervising of the day to day running of the 80 seats a la Carte restaurant. -Handling complains from guests. -Dealing with inquires regarding the restaurant and general reservations. -In charge of Stationary ordering and Stock Control. -Greeting and Seating arriving guests. -Prepare training material, train staff to monitor service standards, report on training activities and developments. -Staff scheduling. -Taking minutes of weekly meetings. -Preparing paperwork for accounts

-Carrying out the day-to-day service in the a la carte restaurant. -Knowledge about, cigars, wines and the different food menus

Friedrich Gymnasium