• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of issues as they arise.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of food & service in F&B outlet.
• Assist in daily operations including food running, assisting the host, overseeing service staff, supporting the bar.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Hotel standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training.
• Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
• Ensure overall guest satisfaction.
• Have strong floor presence and guest interaction
• Assist in sales and service of wine and beverages
• Make restaurant dining reservations and answer messages from guests
• Act as a liaison between the sales and Food & Beverage departments of the hotel to ensure a successful event for the clients and all of the client’s needs are met and communicated accurately and efficiently to all departments of the hotel.
• Determine, develop and execute action plans against existing and new target accounts to achieve and exceed sales revenue expectations.
• Develop and maintain relationships with customers, community organizations, and professional associations to maintain visibility and market share. Continually target and prospect new business through individual creativity and innovation.
• Create and implement sales strategies to maximize profits of the hotel while maintaining customer satisfaction.
• Analyze competition, market trends and customer needs to continually assess the productivity against established goals.
• Strategically evaluate and determine the revenue potential of clients compared to the established goals of the hotel to ensure profitability. Develop a sales strategy by analyzing historical, current and future hotel/market trends to capture the maximum amount of revenue and meet/exceed his/her individual sales goals.
• Maximize revenue by selling all private event space in the Cordova Restaurant.
• Manage account details so all pertinent aspect of solicitation and closing are complete and documented. Train in One Note, inputting all group information into the One Note system and generate contracts, resumes and Event Orders, take all deposits and document. Block all space in Open Table & alert sales admin to block in CI/TY.
• As the primary contact for customers, notify/coordinate customer specifications with other departments and quickly, efficiently respond to customer issues, comments and problems to ensure a quality experience and enhance future sales prospects. Attend Resume and EO meetings to discuss details of upcoming Private Parties.
• Plan and execute sales trips and sales calls. Travel locally to conduct outside calls, promote the hotel and review the competition reader boards to develop leads.
• Interact with other managers to provide support to planning initiatives.
• Ensure records systems are maintained in accordance with generally accepted auditing standards.
• Work closely with each group meeting planner regarding groups menu planning, agenda setting, hotel meeting services, hospitality amenities and special VIP request.
• Obtain all rooming lists, monitor rooming list cut off dates, and obtain all menu details, meeting room setups, refreshment break needs, postings, and any other additional needs of the client to ensure a successful event at the property.
• Communicate and enforce contractual agreements pertaining to meeting space, food and beverage, and special concessions. The Catering Sales and Events Services Manager will be responsible for the compilation of all cancellation/attrition charges of their groups.
• Responsible for the review of all bills that are sent to the client. In reviewing bills, they should be accurate and timely in order to maximize return business. Responsible for the follow up to make sure any meeting reward point has been posted.
• Create detailed event orders and resumes to meet the specifications of both the client and Hotel.
• Assist in development, design, and implementation of custom menus.
• Maintain proper documentation of events, changes and special requests with updated Banquet Event Orders, group resumes and rooming lists. Provide accurate and concise information to all departments.
• Communicate event details to Hotel operations staff, including food and beverage needs, audio visual requirements, function room set-up, billing, recreation, activities, décor, and etc.
• Organize and conduct site visits, pre-planning visits, pre-con and post-con meetings.
• Effectively up-sell products and services throughout the pre-event planning phase to maximize profitability and achieve quarterly goal. The completion of quarterly SMART plan will be required to assist with goal achievement and upselling.
• Assist in executing the expectations of the client as outlined in the EO.
• Generate thank you notes and service evaluations for all group clients.
• All other duties as assigned, planned or unplanned.
