Banquets | Event Operations Manager

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

Responsible to assist the Director of Event Operations for the overall management of the Food and Beverage service operation for all conference and catering events to ensure the maximization of potential revenues, accurate payroll, and Banquet organizational effectiveness and efficiency. 

ESSENTIAL FUNCTIONS

• Oversee F&B operations and service standards in accordance with Fontainebleau Resort performance standards.
• Understand the impact of banquet operations on the overall success of an event and manage activities to maximize guest satisfaction.
• Manage departmental inventories and maintain equipment.
• Utilize banquet beverage records to control liquor costs and manage banquet beverage perpetual inventory.
• Develop lasting relationships with groups to retain business and drive growth.
• Set goals and delegate tasks to improve departmental performance.
• Apply and continually expand knowledge of food and wine pairings, cutting-edge cuisine, and current event trends.
• Act as a liaison between the kitchen and stewarding departments.
• Lead shifts and actively participate in the servicing of events as needed.
• Respond to and resolve guest concerns and complaints.
• Empower employees to provide excellent customer service.
• Ensure employees understand expectations and performance standards.
• Strive to continuously improve service performance.
• Emphasize guest satisfaction during all departmental meetings and promote continuous improvement.
• Create procurement orders for vendors, including coding, matching invoices, and maintaining storeroom inventory, as assigned.
• Coordinate with other departments and managers to ensure the daily flow of hotel operations.
• Develop professional relationships with clients, vendors, team members, and hotel colleagues.
• Address team member concerns and implement appropriate resolutions.
• Ensure compliance by all F&B Banquets personnel with hotel and departmental rules, policies, and procedures.
• Perform other related duties as assigned by the Director of Event Operations and Assistant Director of Event Operations.

Qualifications

SKILLS AND KNOWLEDGE

• Knowledge of banquet and catering concepts, practices, and procedures. 
• Effective supervisory and communication skills. 
• Well organized and demonstrated strong problem solving skills.
• Ability to develop strong professional relationships with vendors, guests and employees. 
• Ability to operate basic office equipment.

EDUCATION AND EXPERIENCE

• Minimum of three years relevant experience in a high-quality, high-volume catering and convention operation. 
• Two years supervisory experience preferred.  
• High school education or equivalent. College degree preferred.

WORK ENVIRONMENTWork is usually performed in a fast-paced office environment and/or the condominium-hotel premises. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality. Ability to effectively problem-solve and work with various departments, upper management, unit owners, guests, other team members, and the general public. Heavy multi-line phone system use is required. Heavy volume of personal contact.

PHYSICAL DEMANDSRequires mobility. Requires prolonged sitting, standing, and walking. Ability to push and/or pull up to 20 pounds. Sense of smell, touch and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.