Banquets | Event Operations Manager

Responsibilities

• Oversee the F&B Operation and F&B Standards of service as it relates to Fontainebleau Resort performance standards.
• Prepares weekly payroll for the Event Management department.
• Ensure filling systems are maintained and up to date.
• Design and implement office policies.
• Responsible for creating procurement orders for vendors (i.e., coding, matching invoices, inventory of storerooms, etc.) as assigned.
• Maintain and order monthly office supplies.
• Schedule staff daily and weekly assigning for banquet functions in accordance with the CBA (Collective Bargaining Agreement).
• Send the original schedule email on Mondays for next week.
• Send daily and weekly hotline emails for the banquet shift.
• Oversees banquet payroll and banquet schedule.
• Schedule and track banquet team members for the hotel training sessions.
• Cookordinate with other departments/managers the daily flow of our Hotel's Operations.
• Develop professional relationships with clients, vendors, team members, and hotel colleagues.
• Resolve team member's concerns and implement resolutions.
• Approve hours in Paycom to ensure paycode are accurate daily.
• Aid in helping team members with missed punches.
• Ensure compliance by all F&B Banquets personnel with hotel and departmental rules, policies, and procedures.
• Oversee the work performed by the Banquet Coordinator.
• Keep accurate count of the Banquet Servers daily tracking system to track availability for BQT shift.
• Perform other related duties as assigned by the Director of Event Operations, and Assistant Director of Event Operations.

Qualifications

• Knowledge of banquet and catering concepts, practices, and procedures.
• Effective supervisory and communication skills.
• Well organized and demonstrated strong problem solving skills.
• Ability to develop strong professional relationships with vendors, guests and employees.
• Ability to operate basic office equipment.
• Minimum of three years relevant experience in a high quality, high volume catering and convention operation.
• Two years supervisory experience preferred.
• High school education or equivalent.
• College degree preferred.