Qualifications

• High school diploma or equivalent; college degree preferred.
• 5-7 years of progressive management experience in upscale hotel or convention center banquet operations.
• In-depth knowledge of banquet food service operations management.
• Proven ability to develop and maintain efficient operating processes and ensure guest satisfaction.
• Strong management, leadership, organizational, and communication skills.
• Willingness to work flexible hours including weekends and holidays.

Responsibilities

• Oversee F&B operations and service standards according to Fontainebleau Resorts performance expectations.
• Appraise team member performance and provide constructive feedback to enhance service quality.
• Ensure organization, cleanliness, maintenance, and supply management of banquet and function areas.
• Coordinate daily operations with other departments and managers for seamless service.
• Cultivate professional relationships with clients, vendors, and colleagues.
• Recruit, train, schedule, supervise, and evaluate banquet personnel performance.
• Monitor and support banquet staff to guarantee successful guest experiences during events.
• Manage inventory control and minimize breakage of china, glass, and silver in banquet services.
• Inspect all function space and coordinate maintenance to maintain service excellence.

Benefits

• Opportunity to work in a historically significant and luxurious hotel.
• Exposure to a vibrant environment blending design, art, music, and technology.
• Engagement with diverse clientele and teams across various hospitality functions.