Event Operations Manager

2 weeks ago

New Orleans, Louisiana, United States DIMENSION HOSPITALITY Full time
Job Overview

Reports To: Director of Food & Beverage

Supervises: Banquet Team

Objective: To manage banquet operations and assist food and beverage services during evening shifts. Uphold established service and quality standards to deliver exceptional service and enhance profitability. This role involves overseeing banquet events, including meetings, food and beverage stations, and bar/restaurant activities, ensuring a superior level of quality and service to surpass client expectations.

Key Responsibilities:

  1. Collaborate with the Catering/Sales department to grasp client banquet needs and expectations.
  2. Consult with the F&B Director to assess and establish appropriate banquet staffing levels.
  3. Engage with function group leaders to address last-minute adjustments and discuss various setup configurations.
  4. Guarantee exemplary service to clients throughout the banquet.
  5. Support restaurant/bar personnel to ensure promptness and quality of guest orders.
  6. Ensure thorough cleaning of all banquet equipment and venues at the conclusion of shifts or events.
  7. Oversee assigned banquet staff: recruitment, training, and development.
  8. Assist staff in arranging a function room according to specifications provided by the Catering/Sales office.
  9. Contribute to the closing tasks of food and beverage outlets.
  10. Perform additional duties as required.

Required Skills:

  1. Ability to read and interpret business records and statistical data.
  2. Mathematical proficiency to analyze financial information and prepare budgets.
  3. Capability to evaluate and interpret policies set by management.
  4. Understanding of government regulations related to business operations.
  5. Decision-making skills based on production reports and relevant experience.
  6. Ability to interact with the public, customers, employees, union representatives, and government officials with professionalism and courtesy.
  7. Skills in planning and organizing the work of others.
  8. Adaptability to frequent changes and ability to manage interruptions.

Qualifications:

  • Education: Bachelor's Degree in Hotel Management preferred.
  • Experience: Minimum of 2 years in a supervisory role within banquet operations, alongside 2 years in food and beverage operations; or an equivalent combination of education and experience.
  • Certifications: TIPS Certification and Food Safety Certification required.

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