F&B Banquets & Event Manager

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented F&B Banquets & Event Manager. The F&B Banquets & Event Manager is responsible for the management of all aspects of the Banquets & Event department in accordance with hotel standards. Coordinates details and menus for clients' functions and maintains budgeted revenues through solicitation of business while controlling expenditures. Directs, implements and maintains a management philosophy which serves as a guide to Banquets & Event associates.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of:
  1. Daily house-count, arrivals/departures, V.I.P.'s
  2. Scheduled in-house group activities, locations and times
  3. Correct maintenance and use of equipment
  4. All department policies/service procedures

• Maintain complete knowledge of service requirements for each scheduled function:
  1. Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation
  2. Particular characteristics/descriptions of wines/champagnes ordered
  3. Prices of specified selections of cash functions
  4. Groups' names and background
  5. Type of functions and expected attendance/guarantee numbers
  6. Scheduled hours of service
  7. Special requests/arrangements
  8. Order of service, traffic flow in room
  9. V.I.P.'s
  10. Payment arrangements

• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.
• Establish par levels for supplies and equipment.
• Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign associates to transport such to the storage areas.
• Review sales for previous day and resolve discrepancies with Accounting.
• Track revenue against budget.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards.
• Make note of changes as received from Catering and post function sheets for the next seven days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
• Adjust schedules throughout the week to meet the business demands.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Executive Chef and Executive Steward to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements and hotel standards.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Identify situations, which compromise the department's standards and delegate these tasks.
• Conduct meeting with servers and review all information pertinent to set-up and service of group.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
• Ensure replenishment of items as specified on event orders and requested by group contact.
• Set out name cards, escort cards in accordance with group requirements and departmental standards.
• Meet group coordinator/host person prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Observe guest reactions and confer frequently with service associates to ensure guest satisfaction.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Total all charges for the group function, prepare check and present to group contact for payment.
• Ensure all department standards are met.
• Conduct ongoing training with existing associates.
• Foster and promote a cooperative working climate, maximizing productivity and associate morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering.
• All other duties as required.

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Thorough understanding of financial reports including labour; ability to effectively direct and manage all facets of Banquets & Event.
• Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team; flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.

• Ability to direct performance of Banquets & Event associates and follow up with corrections where needed; ability to motivate Banquets & Event associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Banquets & Event Environment: constantly exposed to heat, high cold and wind, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid Serv Safe Food Protection Manager Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.

Experience:

• Minimum three years’ experience in B&E in a similar management capacity.
• Hotel operational exposure (i.e. F&B) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred.

The salary range for this position is $80,000 to $85,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.