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About the Role
Manages and oversees all aspects of the organization's banquets and events planning, presentation, and service, with duties focused on special event planning, departmental cost management, and F&B training adherence to quality and safety standards. Leads banquet operations in conjunction with and in the absence of the Director of Food and Beverage.
Responsibilities
- Assists the Director of F&B in overseeing daily administration and planning of banquets and events.
- Recruits, hires, orients, trains, assigns, schedules, coaches, and counsels team members.
- Collaborates with F&B leadership on team development, training, and succession planning.
- Leads banquets team in anticipating and attending to guest needs to ensure maximum satisfaction.
- Partners with F&B leadership in directing the preparation, presentation, and timeliness of all foods and beverages.
- Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities.
- Ensures banquets and events strictly adhere to all local and national standards of food handling.
- Works with F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities.
- Conducts department pre-shift meetings and service audits, correcting service components as needed.
- Assists Director with oversight and achievement of goals in Culinary, Stewarding, and Purchasing functions and budgets.
Requirements
- High School diploma or equivalent experience.
- Minimum of 2-3 years management experience in food & beverage.
- Experienced with procurement and inventory control system, process, and procedures.
- Must be flexible regarding scheduling based on business demands, including nights, weekends, and Holidays as needed.
- Able to lift up to 30 lbs.
- Able to bend, stretch, and twist.
- Able to stand for long periods of time.
Skills
- Excellent writing and verbal communication skills.
- Strong attention to detail and time management skills.
- Effective communication and ability to resolve conflict.
- Proven teamwork.
Experience Level
- 2-3 years management experience in food & beverage
Education Level
- High School diploma or equivalent experience
- Degree in hospitality, business, or related field
- Manager-level certification from nationally accredited food safety training program
- Manager-level certification from nationally accredited alcohol awareness & safety training program
Salary/Compensations
- $90,000 annually, BOE