Director of Event Operations - Anthology Events

Director of Event Operations - Anthology Events 

Pay range: 70-85k 

Job Overview: 

The Director of Event Operations is at the forefront of customer service, providing guests with above-and-beyond hospitality to ensure a memorable and genuine experience. The Director of Event Operations is responsible for all aspects of directing the management of event service, training and operations in accordance with company standards. This role will implement operating standards and maintain a service and management philosophy, which serves as a guide to the respective  staff while taking the necessary steps to achieve stated objectives in guest satisfaction, cost containment, employee retention, cleanliness and sanitation.. The Director of Event Operations will be an exemplary member of the company’s hospitality philosophy. 

Supervises:  

Event Manager, Event Captains, Banquet Servers, Banquet Bartenders, Banquet Houseman, Greeters, Bartender and Bar Backs. 

Work Environment: 

13th Floor, Green Room, Linden Room Conservatory, Kampers, any Bedrock spaces used for events, Terrace Club, Entertainment Suite, and other outlets, Bar Rotunda and Banquet Office on the 13th Floor. 

Job involves working: 

• Under variable temperature conditions (or extreme heat or cold).
• Under variable noise levels.
• Outdoors/indoors.
• Around fumes and/or odor hazards.
• Around dust and/or mite hazards.
• Around chemicals.

Key Relationships: 

Internal: All Restaurant and/or Hotel Staff, Kitchen, Events, Sales, Storage, Executive Offices. 

External: Event/Restaurant/Hotel guests, visitors and suppliers. 

Qualifications: 

Essential:

1. Some College or Hospitality degree
2. 3 years experience as a Banquet Manager preferably in a fine dining restaurant, catering company or hotel group.
3. Developed knowledge of various food service styles including stations, family-style, buffet and plated services.
4. Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset.
5. Strong leadership skills, developed organizational and multitasking abilities and sound administrative skills.
6. Ability to input and access information in the property management system/computers.
7. Excellent problem resolution listening skills.
8. Ascertain departmental training needs and develop and implement such training.
9. Compute basic arithmetic.
10. Ability to work flexible hours as needed based on the events calendar.
11. Familiarity with food and beverage cost controls.
12. Ability to suggestively sell.
13. Ability to:
    • Perform job functions with attention to detail, speed and accuracy.
    • Prioritize and organize.
    • Follow directions thoroughly.
    • Understand guests’ service needs.
    • Mitigate and adapt to changes on short notice with calm under pressure.
    • Work cohesively as part of a team.
    • Work with minimal supervision.
    • Maintain confidentiality of guest information and pertinent company data.
    • Direct performance of staff and follow up with corrections when needed

Desirable:

1. College degree.
2. Previous experience in Directing/Managing Catered or Hotel Events.
3. Certification of previous training in liquor, wine and food service.
4. Certification in an alcohol awareness program.
5. Previous Culinary training.
6. Certification in CPR.
7. Michigan Department of Health Certification.
8. Previous guest relations training.

Physical Abilities:

1. Exert physical effort in transporting 5 to 40 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach heights up to 6 feet.
4. Remain in a stationary or standing position for 8 hours throughout the work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.

Essential Job Functions:

1. Be an ambassador of hospitality for all services and events.
2. Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
5. Maintain the training materials for the events service team, revise when applicable collaborating with the Director of Anthology Events and Executive Banquet Chef.
6. Update weekly work schedules in accordance with staffing guidelines and labor forecasts, based on upcoming events. Adjust schedules throughout the week to meet the event demands.
7. Maintain complete knowledge of and comply with all departmental policies/service procedures and standards.
8. Constantly monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies, handle disciplinary problems and counsel employees with the  Director of Anthology Events according to company standards with the support of HR.
9. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
10. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
11. Inspect table set-ups, materials, equipment, service carts and organization of assigned work areas to be in complete readiness for service; check for cleanliness and neatness according to departmental standards; rectify deficiencies with respective personnel.
12. Prepare and ensure that specified amounts of menus and wine lists are available and in good condition for each event.
13. Attend the AE Meeting and BT BEO meeting to review all information pertinent to the week's business and contribute to final planning and preparation.
14. Direct placing, tracking and managing status of all orders and ensuring that they are delivered within designated timelines to the proper locations across the property.
15. Monitor and ensure that all tables are cleared and reset according to department procedures.
16. Lead client and vendor tours throughout the venue based on incoming inquiries, as needed.
17. Manage on-site third party vendors maintaining the integrity of the venue’s space and usage parameters.
18. Direct and train Restaurant/Event staff with their job functions to ensure optimum service to guests.
19. Access all functions of the POS system in accordance to specifications. Process and enter banquet/event checks per event.
20. Ensure all closing duties for staff are completed before staff sign out.
21. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
22. Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons/drunk driving.
23. Maintain complete knowledge of:
    • All Banquet and Catering services/features and local attractions/activities to respond to guest inquiries accurately.
    • All liquor brands, beers and non-alcoholic selections available in restaurants.
    • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
    • Designated glassware and garnishes for drinks.
    • All banquet and catering menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
    • Event layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, dress code, and manual POS system procedures.
    • Daily event count, arrivals/departures, VIPs.

Secondary Job Functions:

1. Complete and direct scheduled inventories.
2. Place supply and beverage orders weekly in conjunction with the event schedule.
3. Attend designated meetings, menu and wine tastings.
4. Expedite on floor or in Kitchen as business demands.
5. Update POS menu changes.

Standard Specifications:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. 

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. 

EEOC Statement:

Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply.

Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.