Required:

• Must be at least 18 years of age.
• Dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshoots when needed. 
• Must have proven selling, negotiating, prospecting and presentation skills. Highly developed customer service skills with strong attention to detail.
• Ability to maintain financials for business booked and forecasted. 
• Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.
• Proficient computer skills.
• Requires coordinating skills to the extent of determining time, place, and sequence of operations to take place.
• Must be able to work 50-55 hours a week.
• Must be able to work a flexible schedule including early mornings, late nights, weekends and holidays. 
• Must have extensive knowledge of Food and Beverage etiquette, guest relations and service standards.
• Two years’ experience in Banquet/Event Management.
• Previous management of private events, high volume restaurants, and fine dining establishment experience required.
• Must be able to read BEOs as well as execute every detail on the orders
• Maintains professional standards of dress and grooming which reflect a professional image.

Preferred:

• Bachelor’s Degree preferred; however, any combination of education and training within luxury hotel Catering, Sales and Convention Services commensurate with this position description will also be considered. Knowledge of Allseated and Tripleseat, a plus.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must be able to maneuver to all areas of the restaurant. Must be able to meet the physical demands of the position (standing/walking up to 12 hours, ability to lift up to 50 lbs). Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.