What You'll Do

We are currently seeking a ambitious, dynamic, self motivated Operations Manager to provide guests with friendly and professional service, excellent food quality, upscale service and consistency of execution in an attractive, well-maintained environment. As an Operations Manager, you are responsible for the day to day operations as well as the developing and overseeing of an annual marketing plans to penetrate new sales opportunities and company growth.

Responsibilities to include:

• Achieve budgeted revenues and expenses and improve profitability
• Monitor budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll.
• Increase level of guest happiness by delivery of an outstanding product and service.
• Direct the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.
• Working with the Executive Chef to provide and ensure excellent quality and presentation of all foods
• Provide direct oversight of the property-wide Banquet and Catering operations.
• Collaborate with Catering Sales Team to review sales goals and marketing strategies.
• Directly lead all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations.
• Review and approve all menus and pricing for banquet/catering.
• Ensure the timely set up of all Banquets' venues according to the service settings and as outlined in the function sheets
• Ensure that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
• Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
• Ongoing maintenance of the physical asset of all properties
• Follow all Health and Safety regulations.
• Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve.
• Delegate logistics supports ie: contracted outside work force, food and beverage supplies, operating equipment, transfer or food and equipment.,

What You Bring

• Minimum 3 years' experience as a Banquet Manager or Director of Food and Beverage.
• Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management.
• Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity.
• Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance.
• Ability to multitask and manage events taking place at multiple properties
• Effective in communication
• Computer literate
• Must have own transportation
• Ability to work weekends.