The Food & Beverage and Banquets Manager oversees the planning, coordination, and execution of all Food & Beverage events while serving as an operational leader across restaurant outlets during periods of lower event activity. This role partners closely with Sales, Culinary, Banquets, Housemen, and Restaurant Operations to ensure seamless event execution and exceptional guest experiences. Key Responsibilities • Serve as the primary liaison between both Sales teams, Culinary, Banquets, Housemen, and Restaurant Operations. • Review all BEOs and REOs, ensuring accurate communication of event details, staffing, and operational needs. • Coordinate event setup and breakdown with the Housemen team, ensuring spaces are prepared according to event specifications and timelines. • Lead the execution on operational side for all Food & Beverage events, including private and semi-private dining, buyouts, banquets, hotel activations, weddings, corporate events, and seasonal programming. • Serve as the Manager on Duty for assigned events whenever possible, providing visible leadership throughout execution. • Monitor service standards, event timelines, food quality, beverage service, and guest satisfaction. • Conduct event recaps with the team to identify successes and opportunities for continuous improvement. • Ensure all events are executed in accordance with brand standards and operational procedures. • Recruit, train, coach, and develop event service team members. • Create event staffing plans and assist with labor management. • Develop and maintain event service standards, SOPs, and training materials. • Support daily restaurant operations across Valley Goat, Backyard Café, and Beer Garden during periods of lower event activity by providing floor leadership and operational support. • Assist with guest recovery, team coaching, and service leadership as business needs require. • Partner with leadership to improve operational efficiency, communication, and the overall guest experience. About you... • Passionate about food & beverage and a minimum of 3 years of similar work experience. • A post-secondary diploma or degree would be a plus. • Advanced knowledge of food & beverage operations, a strong leader and a proven track record in guest and team member engagement and financial performance. • Excels at communication, both verbal and written. • Is flexible and willing to meet the demands of a 24-hour operation. $100,000 - $110,000