Responsible for managing all front of house operations including on-site management of events, overseeing banquet serving/bartending staff, ensuring appropriate staffing and inventories in-house (ie beverage, linens, other), executing all events with high level of excellence. This position is a hands-on working manager. Candidates must be able to work a flexible schedule both on weekdays and weekends based on events.
Essential Functions and Responsibilities:
Oversee and manage banquet event execution including staff and daily office duties
Ensures high quality planning and execution of all banquet and catering functions including social, corporate, and internal events.
Coordinate consultation appointments, tours and tasting events
Establishes Standard Operating Procedures (SOP) for banquet staff before, during, and after events.
Trains banquet serving and operations staff to meet established quality standards and provide excellent customer service.
Coordinate vendor communications for drop off times, pick up times and the load and unload times of the linen company, florists, DJ's, bands, rental deliveries, etc.
Hire and train staff and ensures all proper new hire paperwork is completed
Manages and controls variable costs related to staffing and inventory ensuring they are in-line with budget.
Communicates regularly with guests to ensure expectations are met
Responsible for adhering to all health, cleanliness and safety standards related to food and beverage service.
Process Payroll; submit to accounting
Order Liquor, Beer, Wine, Linen, etc. as needed
Engages with clients and staff with high level of professionalism at all times.
Manages staff schedules.
Oversees the repairs and maintenance of equipment.
Participates in department team decision making process.
Performs other related duties as assigned.
Supervisory Responsibilities:
Supervises Banquet staff including hiring, training, disciplining, evaluating, and terminating.
Supervises Banquet staff during events and gives directions on specific tasks.
Qualifications:
Bachelor's degree preferred with major related to the hospitality industry.
Minimum 4-5 years of banquet management, serving and FOH management experience preferred. Energetic and friendly personality.
Excellent verbal and written communication skills required; able to express oneself in an articulate and effective manner in person, over the phone and through correspondence.
Excellent organization and planning skills with exceptional attention to detail.
Self-motivated; able to work with minimal supervision.
Desire and ability to meet new people.
Excellent customer service skills.
Able to handle numerous tasks simultaneously while maintaining a pleasant, receptive, and calm demeanor.
Ability to work under pressure and meet required deadlines.
Able to deal with problematic people and resolve situations that could have resulted in dissatisfied and irate customers.
Proficient in Microsoft Office Suite including Word, Excel and Outlook.
Ability to learn internal software programs.
Working Conditions and Environment:
Works a flexible schedule which includes regular evenings and weekends.
Job requires walking, standing, sitting, stooping, pushing, pulling, and lifting up to 20 pounds.
Stands and walks for extended periods of time during scheduled events.