Banquets | Event Operations Manager

• →Oversee F&B operations and service standards in accordance with Fontainebleau Resort performance standards.
• →Understand the impact of banquet operations on the overall success of an event and manage activities to maximize guest satisfaction.
• →Manage departmental inventories and maintain equipment.
• →Utilize banquet beverage records to control liquor costs and manage banquet beverage perpetual inventory.
• →Develop lasting relationships with groups to retain business and drive growth.
• →Set goals and delegate tasks to improve departmental performance.
• →Apply and continually expand knowledge of food and wine pairings, cutting-edge cuisine, and current event trends.
• →Act as a liaison between the kitchen and stewarding departments.
• →Lead shifts and actively participate in the servicing of events as needed.
• →Respond to and resolve guest concerns and complaints.
• →Empower employees to provide excellent customer service.
• →Ensure employees understand expectations and performance standards.
• →Strive to continuously improve service performance.
• →Emphasize guest satisfaction during all departmental meetings and promote continuous improvement.
• →Create procurement orders for vendors, including coding, matching invoices, and maintaining storeroom inventory, as assigned.
• →Coordinate with other departments and managers to ensure the daily flow of hotel operations.
• →Develop professional relationships with clients, vendors, team members, and hotel colleagues.
• →Address team member concerns and implement appropriate resolutions.
• →Ensure compliance by all F&B Banquets personnel with hotel and departmental rules, policies, and procedures.
• →Perform other related duties as assigned by the Director of Event Operations and Assistant Director of Event Operations.

• 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.

WORK ENVIRONMENTWork is usually performed in a fast-paced office environment and/or the condominium-hotel premises. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality. Ability to effectively problem-solve and work with various departments, upper management, unit owners, guests, other team members, and the general public. Heavy multi-line phone system use is required. Heavy volume of personal contact.

PHYSICAL DEMANDSRequires mobility. Requires prolonged sitting, standing, and walking. Ability to push and/or pull up to 20 pounds. Sense of smell, touch and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.