Department: Food & Beverage

Position:          Food & Beverage Manager with Events Focus

Reports To:     Food & Beverage Director

Supervisory Responsibilities:     Outlet Personnel

Position Overview:      A multi-faceted food and beverage role responsible for the management of The Grand Lawn outlet in season and weddings, events, and F&B operations in off season. Assure a high standard of appearance, hospitality and service in personnel and cleanliness of event and outlet spaces. Supervise and train staff members to deliver superior service standards. Manage within budgetary restraints.

These duties may be described as, but not limited to:

• Supports and manages the grand lawn outlet and events and weddings while working closely with the Food & Beverage Director, Cooperate event detailer, Sales Manager, and other departments. Leadership responsibilities may also include event set up and event beverage.
• Supervise, Empower, Lead, Coach and Motivate the event and lawn team including captains, food servers, bussers, bartenders, houseman, and stewards to setup towards achieving exceptional guest service results and complete associate engagement.
• Ability to assist the resort in reaching superior guest experiences. Ensure thorough communication and understanding with guests and other departments by reviewing Event BEOs. Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage, and meeting specifications.
• Responsible for proactively reviewing staffing and equipment needs.
• Responsible for ensuring coordination and execution of all events with Culinary, Sales, and all other departments.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the accounting department.
• Responsible for maintaining a high energy, positive, professional appearance in accordance with brand standard.
• Creates an environment establishing highest standards of quality service and ensures implementation through effective hiring, training development, promotion, and continuous reinforcement.
• Performing daily walk-throughs in outlet and banquet department and all function space and storerooms to ensure full compliance with Department of Health regulations and club standards.
• Responsible for bar inventory and setup for events.
• Responsible for communicating linen needs for outlet and banquet events to Purchasing Manager for ordering.
• Ability to develop ideas for special events and holiday functions.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend, and holidays.
• Assists with dining room management on dining room managers days off.

Required Knowledge, Skills, Abilities:

• Must be PC proficient and able to thrive in a fast-paced setting
• Must have strong experience with Microsoft Office (specifically Excel), financial software and databases
• Strong verbal and written communication skills
• Strong interpersonal, supervisory and customer service skills
• Ability to multi-task and work under pressure
• Demonstrate initiative
• Team player
• Integrity and trust
• Knowledge of Hotel and Food & Beverage Operations and operating systems including ALOHA and Silverware
• High school diploma, Associates Degree minimum desired

Minimum Qualifications:

• High school diploma or GED; 4 years’ experience in food and beverage, culinary, event management, or related professional area.
• OR
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience in food and beverage, culinary, event management, or related professional area.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time