Job description

A day in the life
As the Event Manager you will be responsible for the planning and daily operations of Banquets and Food & Beverage outlets as needed. Keys to success will be to improve the profitability of Banquets and Food & Beverage Departments, as well as increase member, banquet, and restaurant customer satisfaction and develop improved product offerings and strategies. Responsibilities include, but not limited to:

• Manage the day-to-day operations of Event outlets with heavy focus on Ala Carte dining business when needed.
• Assist in the development, implementation, and execution of the division’s annual budget, business marketing plan, forecasts, and objectives to meet and exceed management expectations.
• Works exceptionally close with Catering and Sales Team to take the hand off from them prior to executing events at a high level.
• Conduct daily pre-shift meetings at events and in the restaurant to ensure appropriate communication to team. Have a constant presence and impact on our guests and teammates alike.
• Assist in marketing the Event Department outlets.
• Manage the Human Resources within the outlet.
• Direct and oversee recruitment and development of associates; hire, train, empower, coach and counsel, performance, and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate
• Solicit feedback from members and non-members concerning service and food & beverage offerings in all F&B units.
• Assist with Preventative Maintenance and Repair & Maintenance of all F&B related FFE.
• Oversee/manage monthly food and beverage inventory process as well as quarterly china/glass/silver inventory for the restaurant, halfway house, and banquets.
• Assist to maintain food and beverage COGS.
• Ensures all events are staffed correctly by using the scheduling tools that we have in place.
• Upkeeps all Event Menu’s on our POS System.
• Manage the maintenance and sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations, and ensure quality service.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Assist the Event Director with the to develop and implement menus and back-up, (use records, production lists, pars, training), with corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

Ideal candidate

• 1 to 3 years of previous restaurant and or Event management experience.
• Undergraduate degree or higher preferred.
• Intermediate computer knowledge helpful for smooth operation of area, Point of Sale system required.
• Ability to compile facts and figures in accordance with established procedures.
• Requires verbal and written communication skills for managing/supervising staff accordingly.
• May be required to work varying schedule, nights, and weekends.
• Must stand for long periods of time.
• Must lift up to 50 lbs.

Job Type: Full-time

Pay: From $45,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Weekend availability

Supplemental pay types:

• Tips

Ability to commute/relocate:

• Cedar Falls, IA 50613: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Events management: 1 year (Preferred)

Work Location: In person

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