Banquets and F&B Operations Manager

The Blackstone Hotel•Chicago, IL

1d•$75,000 - $80,000•Onsite

About The Position

The Banquets and F&B Operations Manager supports the successful operation of the banquet department and Food and Beverage outlets, with primary responsibility focused on banquet operations. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Plan and manage the Restaurant, Coffee Shop, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short-term planning and managing the operations of the Restaurant, Coffee Shop, Bar and catering. Recommends promotional ideas and procedural changes.

Requirements

One to two years of post high school education.
Two to three years in a related position with this company or other organization(s).
Advanced knowledge of the principles and practices within catering and food and beverage.
Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
Excellent hearing necessary for verbal interaction with guests and associates.
Excellent vision necessary to view set-ups.
Excellent speech communication skills required for verbal interaction with guests and associates.
Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Responsibilities

Supervise the daily operations of banquets and or food and beverage operation to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
Monitor and control the maintenance/sanitation of the banquet and outlet areas and equipment to protect the assets and ensure quality service.
Analyze banquet event orders or private dining orders, read BEO and know how to complete a set-up.
Set tables in assigned area correctly and uniformly.
Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.
All other duties as assigned, requested or deemed necessary by management.