Events & Outlets Operations Manager

RESPONSIBILITIES AND AUTHORITIES:

Event Execution & Service Leadership

Oversee the setup, execution, and breakdown of all banquet and catering events.
Ensure all events are executed according to banquet event orders (BEOs), hotel standards, and guest expectations.
Conduct pre-shift meetings to review event details, service standards, and staffing assignments.
Monitor service throughout events and proactively address guest concerns and operational challenges.
Ensure proper room setups, service timelines, and presentation standards are consistently achieved.

Team Leadership & Development

Recruit, train, coach, and supervise banquet service staff.
Develop employee schedules based on business demand and labor budgets.
Conduct performance evaluations and provide ongoing feedback and development opportunities.
Foster a positive, service-oriented culture focused on teamwork, accountability, and guest satisfaction.
Ensure compliance with all company policies, safety standards, and labor regulations.

Collaboration & Communication

Partner closely with the Event Service Manager to review upcoming events, client expectations, special requests, and operational requirements.
Attend weekly event and operational meetings to ensure alignment between sales, event planning, culinary, and banquet operations.
Collaborate with the culinary team to ensure seamless food production and service execution.
Maintain strong communication with front office, housekeeping, engineering, and other hotel departments to support event success.

Financial & Operational Management

Manage banquet labor costs while maintaining service standards.
Monitor inventory levels and oversee the proper use and maintenance of banquet equipment, supplies, linens, and service ware.
Assist with forecasting staffing needs based on business levels and event schedules.
Ensure accurate payroll and scheduling administration.

Quality Assurance & Compliance

Maintain compliance with health, safety, sanitation, and alcohol service regulations.
Ensure banquet spaces and equipment are maintained in excellent condition.
Uphold hotel brand standards and service expectations at all times.
Monitor guest satisfaction and implement improvements as needed.

Qualifications:

At least 4 years of progressive experience in a hotel or a related field.
Previous supervisory responsibility preferred.
Strong knowledge of service standards, and different service types
Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
Extended length shifts sometimes required based on bookings and business needs.
Full time availability, including nights, weekends and holidays as required by business needs.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.