Food & Beverage Director/Director of Events

Oversee all aspects of operation including negotiation, menu, pricing, creating of banquet event orders, execution of events and final billing.

Writes all labor forecasts and schedules for captains, servers, extra waiters.

Conducts daily meetings with chef and sales team to plan daily banquet activities.

Attends all pre-convention meetings.

Trains and supervises employees to properly serve functions.

Conducts weekly sales meetings.

Oversees employee training and ensures standard levels are met.

Ensures quality food is being delivered from banquet kitchen to banquet functions.

Evaluates all management and hourly staff.  Provides coaching, counseling and discipline when required.

Maintains cleanliness and excellent condition of equipment and physical plant.

Minimum 5 years food and beverage or sales experience, with 3 of those in a management capacity. 

Must have experience in, and be able to, motivate staff.

Excellent sales, communication and hospitality skills are essential. 

Must be flexible to work any shift including weekends and holidays.