Banquets | Event Operations Manager

Fontainebleau Miami Beach

Kapolei (HI)

On-site

USD 60,000 - 80,000

Full time

14 days+

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Job summary

A luxury resort hotel in Kapolei, Hawaii is seeking an experienced individual to oversee food and beverage operations and assist with event management. Responsibilities include managing payroll, scheduling staff, and maintaining operational standards for banquet services. The ideal candidate should have at least three years of catering experience and effective communication skills. This full-time role offers a dynamic work environment focused on hospitality excellence.

Qualifications

3+ years of experience in high quality catering/convention operations.
2 years of supervisory experience preferred.
Knowledge of banquet and catering concepts.

Responsibilities

Oversee F&B operations and standards.
Prepare weekly payroll for the Event Management department.
Schedule staff and approve hours in Paycom.
Coordinate daily operations with other departments.

Skills

Effective supervisory and communication skills

Strong problem solving skills

Ability to develop professional relationships

Education

High school education or equivalent

College degree preferred

Job description

Job Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." Morris Lapidus
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus— a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax— however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.
Responsible to assist the Director of Event Operations for the overall management of the Food and Beverage service operation for all conference and catering events to ensure the maximization of potential revenues, accurate payroll, and Banquet organizational effectiveness and efficiency.

Responsibilities

Oversee the F&B Operation and F&B Standards of service as it relates to Fontainebleau Resort performance standards.
Prepare weekly payroll for the Event Management department.
Ensure filing systems are maintained and up to date.
Design and implement office policies.
Responsible for creating procurement orders for vendors (i.e., coding, matching invoices, inventory of storerooms, etc.) as assigned.
Maintain and order monthly office supplies.
Schedule staff daily and weekly and assign for banquet functions in accordance with the CBA (Collective Bargaining Agreement).
Send the original schedule email on Mondays for next week.
Send daily and weekly hotline emails for the banquet shift.
Oversee banquet payroll and banquet schedule.
Schedule and track banquet team members for the hotel training sessions.
Coordinate with other departments/managers the daily flow of our Hotel's Operations.
Develop professional relationships with clients, vendors, team members, and hotel colleagues.
Resolve team member's concerns and implement resolutions.
Approve hours in Paycom to ensure paycodes are accurate daily. Assist in helping team members with missed punches.
Ensure compliance by all F&B Banquets personnel with hotel and departmental rules, policies, and procedures.
Oversee the work performed by the Banquet Coordinator.
Keep accurate count of the Banquet Servers daily tracking system to track availability for BQT shift.
Perform other related duties as assigned by the Director of Event Operations, and Assistant Director of Event Operations.

Qualifications

Knowledge of banquet and catering concepts, practices, and procedures.
Effective supervisory and communication skills.
Well organized and demonstrated strong problem solving skills.
Ability to develop strong professional relationships with vendors, guests and employees.
Ability to operate basic office equipment.
Minimum of three years relevant experience in a high quality, high volume catering and convention operation. Two years supervisory experience preferred.
High school education or equivalent. College degree preferred.

Seniority Level