Banquet Operations Manager

9 hours ago

Napa, California, United States CIA Restaurant Group Full time
Job Title: Banquet Operations Manager

Join the CIA Restaurant Group team as a Banquet Operations Manager and take on the challenge of executing high-end banquets, special events, and conferences. As a key member of our team, you will be responsible for collaborating with the culinary team, event sales and coordinators, and front-of-house staff to deliver exceptional guest experiences.

Key Responsibilities:
  • Oversee the execution of banquets, special events, and conferences, ensuring seamless coordination with all stakeholders.
  • Collaborate with the culinary team to develop and implement menus, and work with event sales and coordinators to ensure accurate event details.
  • Manage the hiring, training, and scheduling of front-of-house banquet staff, ensuring a high level of service responsiveness to customers.
  • Oversee the set-up, execution, and post-event processes for all food and beverage events in the public event spaces of the Greystone and Copia Campus locations.
  • Manage vendor invoicing and respond to client needs during events, ensuring timely and accurate communication.
  • Develop and maintain operating procedures for Special Events and service staff, and generate comprehensive service standards for event concepts offered.
  • Lead department meetings on a regular basis, and work with Senior Manager Food, Beverage and Dining Services on departmental financial requirements, including forecasting, budgeting, and expense management.
  • Monitor and control food and beverage costs, as well as labor costs, and perform departmental financial requirements, including receiving and reviewing all invoices pertaining to the department.
  • Oversee storage, par levels, and organization of special events operating equipment and supplies, and conduct monthly inventories for food, beverage, and equipment.
  • Plan and execute special events, banquets, and conferences, including arranging rentals, flowers, and ancillary services, and staff according to prescribed guidelines.
  • Complete and distribute special event orders, china orders, and purchase requisitions, and sequence of service, place setting, and center of the table layouts.
  • Receive and distribute all rental and in-house equipment for staff, and oversee and assist with setup, perform staff briefing, and monitor timing schedule.
  • Oversee service for the duration of the event, ensuring guest satisfaction, and execute banquet and catering functions as directed to BEOs, function timelines, and group resumes.
  • Manage and assist with breakdown of events, inventory equipment, and monitor cleanup, including physically moving tables, chairs, equipment, and any necessary event items.
  • Manage events follow-up procedures, including communicating final counts, wine consumption, and any additional charges to Special Events sales team, and verify return of rental equipment and reconcile any discrepancies from delivery invoice.
  • Submit departmental payroll for each event in accordance with company policies, and complete payroll transfers when necessary, and prepare event recap and produce actual profit/loss results by event.
  • Coordinate with other key departments at the Greystone location in marketing strategies, cross-marketing of services/products, and cost reduction through combined purchases, and coordinate with other key departments at the Greystone location, including safety, security, facilities, food & beverage operations, and retail operations to ensure a seamless guest experience at the campus.
  • Follow established Institute policies regarding hiring, payroll, evaluation, and discipline, and maintain an orderly, safe, and sanitary workplace, and be responsible for maintaining guest satisfaction at all times.
  • Perform any and all other duties as assigned.
Requirements:
  • Bachelor's degree in hospitality, management, or related field, or equivalent industry experience.
  • Minimum of five (5) years of experience in event banquet management, with an emphasis on dining room service and execution.
  • Working knowledge of Catering Computer Software Triple Seat.
  • Food Safety certified.
  • Comprehensive knowledge of fine wine handling and service.
  • Sommelier certification.
  • Excellent written, verbal communication, and presentation skills required.
  • Demonstrated ability in organizational, time management, problem-solving, and interpersonal skills.
  • Extensive knowledge of food and wine with an emphasis on California and Napa Valley.
  • Excellent event management, interpersonal, and relationship-building skills, with a positive team-oriented attitude.
  • Demonstrated ability to show a high level of service responsiveness to customers.
  • Detail-oriented and thorough.
  • Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e., Word, Excel, PowerPoint.
  • Must display a high level of energy and self-motivation.
  • Excellent logistical planning and delegating skills.
Working Conditions:
  • Must be available to work a changing schedule, including nights and weekends, based upon business needs.
  • Regular work requires a great deal of sitting, standing, lifting, bending, and stretching.
  • Must be able to stand for 8 hours.
  • Ability to work in extreme temperatures, hot and cold, for extended periods.
  • Ability to lift and carry up to 25 lbs.
  • Must be able to regularly travel between St. Helena, CA, and Napa, CA, to coordinate special events offerings at the two locations, and act as managerial back-up.

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