Overview

Under the direction of the Director – Food & Beverage, the Manager of Banquets manages all operational aspects of meetings and events for the property, including Concessions and directs the overall execution, including all related management functions to ensure a positive guest experience; acts as a key leader and example to the department, ensures accurate record keeping, prepares, reviews, and analyzes reports.

Responsibilities

• Organize and execute booked meetings and events in all event space, manage decor for the property and guests, both internal and external.
• Lead team members, ensure that all payroll, schedules, and reports are completed in a timely manner.
• Leads by example, creating an environment focused on hospitality, service, and product quality.
• Hires and discharges employees according to established personnel policies and procedures, ensuring the appropriate staffing levels are consistently met.
• Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc.
• Conducts monthly staff meetings, as well as attends Banquet Event Order Meetings, F & B Meetings and Pre-Convention Meetings.
• Ensures guest service according to established standard of quality.
• Implements inventory and ordering processes monthly, keeps departmental labor cost on an acceptable level.
• Responsible for scheduling to ensure maximum coverage to the department, planning, timing and supervision of all details for successful banquet functions.
• Prepare and instruct Team Members on upcoming functions, including station sheets, floor plans and specific instructional details to be followed through.
• Continuously maintain visibility to Team Members and guests while checking on events to ensure that all is running smoothly and as expected.
• Order supplies, linens, uniforms, and outside purchases.
• Prepare and adhere to monthly budget and monthly payroll forecast.
• Advises staff of and adheres to established Hard Rock policies, food and beverage policies, labor regulations and liquor laws.
• Promotes positive public/employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area of responsibility.
• Conducts or reviews detailed management and operational analyses to ensure ongoing success and efficiency within the department.
• Recommends to senior management operational enhancements that support initiatives and promote excellence.
• Demonstrates a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Conducts personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports, and team members as appropriate.
• Responsible for cleaning and sanitizing work and public spaces.
• Perform other duties as assigned.

This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned.

Qualifications

• Prior experience opening new properties/outlets strongly preferred
• Management of a high-volume restaurant, bar, or similar business.
• Standard safety and sanitation practices for food and beverage service.
• Must understand various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc.
• Must be nineteen (19) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
• Proof of authorization/eligibility to work in Canada
• Proficient in MS Office Computer applications.
• Ability to sustain a high level of confidentiality and professionalism.
• Must be able to address stressful situation with guests with dignity and the utmost tact and politeness.
• Knowledge in service, service etiquette, and standard service practices for full-service restaurants and banquets.
• Knowledge in standard safety and sanitation practices for food and beverage service.
• Must be able to present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Must be able to communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Select, supervise, train, and evaluate team
• Participate in the development and administration of goals, objectives, and
• Interpret and explain policies and
• Communicate effectively with all levels of team members and outside contacts.
• Review and comprehend all necessary documentation.
• Act professionally with a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.
• Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
• Must have five to seven (5-7) years of experience in the hospitality industry, specifically banquets.
• Must obtain and maintain all licenses / certifications including: AGCO Gaming, Smart Serve and Food Handlers