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.
