Responsible for managing all front of house operations for The Community House including managing events, hiring/firing staffing, and the ordering/inventory of all front of house beverage, linens and other necessary items.
Responsibility•Responsible for the orientation and training of all Banquet Servers and Bartenders on banquet and catering procedures, proper dress, attitude, ability, and customer service.
•Schedules staff and prepares flight plan in accordance with function needs.
•Forecasts, sources, and orders front of house supplies including linens, napkins, paper and plasticware.
•Builds positive relationships with food and beverage vendors.
•Complies and enforces quality and safety standards.
•Monitors and critiques food and banquet functions.
•Advises the Senior Vice President and Director of Event Sales and Hospitality of any unusual requests.
•Executes all Banquet and Catering functions which includes:
o Supervising department staff daily and for all special events.
o Checking contracts for accurate quantity, location, type of food, confirmation of time.
o Following up on all changes or directions and communicating to required staff.
o Assuring that all equipment is assembled and in working order.
•Supervises all bar service/maintenance which includes:
o Monitoring inventory and staffing bar with bartenders.
o Securing cost out of cash bar.
o Maintaining bar security and cleanliness.
o Ordering beer, wine and other alcohol and bar staples such as stirrers, beverage napkins, plastic ware, etc., as needed.
o Monitoring bar/inventory with servers
•Presents thorough and complete billings, which list the information below, for each event to the client.
o Type of event.
o Billing procedure (interdepartmental/direct).
o Record of all deposits.
o Record all invoices in events book and file.
•Performs related duties as assigned.
Qualifications•Bachelor’s degree preferred with major related to the hospitality industry.
•Five (5) years of banquet management and serving experience.
•Outstanding customer service.
•Excellent organization and planning skills.
•Ability to express oneself in an articulate and effective manner both verbally and in writing when communicating with staff, vendors, and guests.
•Strong negotiation skills preferred.
•Good financial background.
•Able to interpret and adhere to department budget.
•Able to work under pressure and meet required deadlines.
•Able to keep the necessary proprietary information confidential.
•Proficient in Microsoft Office Suite including Word, Excel and Outlook. Ability to learn internal software programs.
•Able to deal with problematic people and situations that could result in dissatisfied customers.
•Able to define problems, collect data, establish facts and draw valid conclusions from data such as when researching employee issues and guest concerns.
•Valid State of Michigan Drivers License.