Manager - Resort Group Dining
About The Position
The Resort Group Dining Manager is responsible for strategic sales development, event curation, and execution of restaurant events. The role cultivates relationships with internal referral sources and prospective clients, maintains premium event portfolios and menu offerings, prepares Banquet Event Orders, and oversees event financial management and documentation to achieve exceptional outcomes. The manager partners with culinary and operational leadership on menu pricing, sales strategies, event logistics, budgets, client relationships, staffing, menu development, and quality assurance. The position also serves as an ambassador for restaurant events, welcoming guests at the resort’s dining venues and being available on site at least three times weekly.
Requirements
- Advanced proficiency with Delphi, Guest Bridge, and Avero systems.
- Exceptional written and verbal English communication skills.
- Demonstrated expertise in food and beverage management in luxury hospitality environments, with a record of elevating guest experiences and driving revenue.
- Understanding of multi-line telephone systems and modern communication protocols.
- Advanced proficiency with Microsoft Office Suite, including Outlook, Teams, Excel, Word, and PowerPoint.
- Strong technical acumen and digital literacy.
- Ability to execute precisely, collaborate effectively, and uphold high standards of operational excellence.
Nice To Haves
- Multilingual capabilities.
Responsibilities
- Partner with culinary leadership and operational management to establish menu pricing strategies aligned with revenue objectives, culinary standards, and guest expectations.
- Represent restaurant events in dining spaces and welcome and engage guests across the resort’s dining venues, with on-site availability at least three times weekly.
- Develop and execute sales strategies to identify business opportunities, expand the client base, and achieve group dining and banquet revenue targets.
- Manage event logistics, including site inspections, proposal development, contract negotiation, and coordination with culinary, beverage, and operational teams.
- Oversee event budgets, pricing analysis, cost control, revenue tracking, and profitability assessment.
- Build and maintain client relationships through service, follow-up, and proactive communication to encourage repeat business and referrals.
- Supervise and mentor group dining staff, including training on service standards, guest interaction protocols, and operational procedures.
- Collaborate with the culinary team on menu offerings, seasonal specials, and customized dining experiences.
- Monitor event quality and guest satisfaction through post-event evaluations and feedback, and implement continuous improvement initiatives.
- Prepare comprehensive Banquet Event Orders and oversee event documentation.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
