Banquet Manager - Rusty Pelican Tampa

SRC•Tampa, FL

4d•$70,000 - $80,000

About The Position

The F&B Manager is responsible for managing Banquets and FOH operations for this high volume, full service, upscale restaurant and event center. This career opportunity is for individuals with a bona fide passion for food and beverage, and unwavering drive to provide exceptional guest service. Extensive front of house knowledge that displays high functioning leadership, labor management, and conflict resolution is essential for the success of this leadership position. This person is also responsible for training, mentoring and coaching the team to consistently deliver a 5-Star experience to our employees, guests, and community. He/She is responsible for continuously refining the guest experience, as well as making a positive impact of company culture.

Requirements

Minimum 2 years' experience as a Manager or Supervisor in a high-volume restaurant or event center environment
Experience managing banquet operations (private events such as weddings, corporate meetings, parties, etc.)
Minimum 4 years' experience in progressive restaurant or banquets experience
Proven leadership abilities with a strong focus on team building and staff development.
Excellent communication and interpersonal skills.
Strong organizational and problem-solving abilities.
Knowledge of food and beverage operations, including ordering, inventory management, and cost control.
Ability to thrive in a fast-paced, dynamic environment.
Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities

Oversee day-to-day operations of the banquets and restaurant, including staff management, scheduling, and training.
Ensure high standards of service and hospitality are maintained at all times.
Monitor and maintain inventory levels, including food, beverages, and supplies.
Implement and enforce restaurant policies and procedures to ensure compliance with health and safety regulations.
Foster a positive work environment and provide ongoing support and development for staff members.
Collaborate with the culinary team to ensure seamless coordination between front and back-of-house operations.
Handle guest inquiries, concerns, and feedback in a professional and timely manner.
Drive sales and revenue growth through effective marketing strategies and promotional initiatives.
Manage financial aspects of banquet operations.
Oversee social media efforts in order to maintain brand awareness.
Responsible for leading a team that executes great food and service consistently.

Benefits

Competitive salary
Benefits including vacation pay, medical, dental and vision insurance
Lifestyle Spending Account, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!
Company dining package with allotted spending amount each month
Variety of Supplemental Benefit Plans for life’s unknowns
401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
Employer paid life Insurance throughout the length of employment
Paid/Floating holidays for 5 major holidays
Education Assistance Program (EdAP) for hospitality related education growth
Employee Assistance Program (EAP) to assist with work life balance
Management Referral Program with up to a $4,000 payout for qualifying management positions