Essential Job Functions:John Fraser Restaurant group is looking for an experienced Front of House Manager to join our team at the Wall Street Hotel with a specialty in managing the success of events. Our Managers will be responsible for directing staff in service, and overall operations within the F&B outlets. This also includes working and communicating closely with all JFR & hotel departments to ensure a successful and effective event resulting in a positive guest experience.

Key Responsibilities:

• Events

• Produce & execute flawless events to ensure the opportunity is generated for repeat business
• Manage all event operations including vendor logistics and internal key stakeholder coordination.
• Expected to run service 20+ evenings per month. Nights & weekends required.
• Maintain a thorough understanding of event procedures and the overall operating style of JFR.
• Works with direct reports to review scheduled events and troubleshoot all challenges/conflicts ahead of each event.
• Work with direct reports in creating operational processes that will allow Wall Street Hotel Events to operate smoothly on a daily/nightly basis and to ensure service is consistent, compelling and meticulously run.
• The Banquet Manager will serve as the face of the brand while on the floor and will need to answer all guests’ questions eloquently while managing service.
• Manage a variety of event tasks to include event design/theme, timelines, event production, menu requests, implements logistics, vendor scheduling, dock utilization, décor company support and provides approvals on purchase orders, Special Event Orders, logo usage, event spend, etc
• Follow all SOPs associated with each event.
• Supervises Venue Management and Event Staff to ensure proper execution of event with a high level of guest satisfaction
• Attend site visits, pre-planning meetings, and appropriate venue meetings as necessary to support the guest event experience
• Identify extensions/guest overage opportunities during events to create more revenue

• Communication

• Must be able to effectively communicate both verbally and written, with all level of colleagues and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by colleagues and guests.
• Maintain the department’s event calendar and daily event schedule for all departments
• Must be able to multitask and prioritize departmental functions to meet deadlines

• Management

• The Banquet Manager will serve as the face of the brand while on the floor and will need to answer all guests’ questions eloquently while managing service.
• Manage a variety of event tasks to include event design/theme, timelines, event production, menu requests, implements logistics, vendor scheduling, dock utilization, décor company support and provides approvals on purchase orders, Special Event Orders, logo usage, event spend, etc
• Supervises Venue Management and Event Staff to ensure proper execution of event with a high level of guest satisfaction
• Approach all encounters with guests and colleagues in an attentive, friendly, courteous and service-oriented manner.
• Participate in M.O.D. coverage as required.
• Generate final event checks, keep track of balances due, payroll discrepancies on account immediately following the end of each event.
• Review menu/service with managers and Event chef

• Health and Safety

• Maintain the cleanliness of each event space before & after each event.
• Relentless pursuit of health-code-approved work environments
• Ensures guests are being served alcohol per alcohol training and certification standards

Qualifications

• Minimum 5 years of experience in high volume banquet operations in 4-5 star Hotel, Catering environment and/or high volume nightclub/restaurant Environment.
• Colleagues must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow colleagues.
• Strong project management skills, analytical ability, creative and strategic thinking.
• Previous experience managing FOH/BOH Staff.
• Must have the ability to connect with customers, manage multiple events & clients at a given time, be detailed oriented, understand and have a working knowledge of event management systems.
• Knowledge of Hotel & Restaurant POS Systems (micros, toast, opera)
• Previous supervisory responsibility preferred.
• Strong knowledge of service standards, and different service types (French etc.).
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations