CRITICAL SKILLS & QUALIFICATIONS

• Must have a minimum of two years in similar role, preferably in a luxury hotel environment.
• Diploma/degree in Hospitality Management preferred with proven record in delivering operating results in high volume banquet operations in four/five-star hotels.
• Supervisory experience in leading, training and developing frontline employees. Professional presentation with a guest service focused. Attention to detail with the ability to multi-task and follow up to ensure completion of tasks. Fluency in written and oral communication in English. Additional language will be an asset. Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods.
• Serving it Right, Food Safe.
  Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Others

• While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

THE IMPACT OF THIS ROLE

The Assistant Manager- Event Operations will be responsible for planning and organizing banquet operations and for the smoothness of service of all banquets and functions held at the hotel and other Venues as well as supervising and training banquet personnel so as to provide courteous and efficient service.

KEY RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Develop new and maintain repeat business through effective guest relations.
• Ensure accurate record keeping including, but not limited to, food and beverage sales by meal period vs. forecast and other data as necessary.
• Constantly monitor and document staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Ensure that the banquets operation runs smoothly and effectively in accordance to the operational criteria of the property.
• Support the development of budget, concepts and objectives and manage within those approved plans. Achieve/ exceed goals and budgets.
• Coordinates with the Culinary team for the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times.
• Assist in monitoring, analyzing, and controlling of labor and inventory costs.
• Assist in developing and implementing new department operating policies and procedures as required.
• Ensure occupational health and safety standards are maintained for the team.
• Exercise Serving it Right parameters and maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and impaired driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Conducts daily pre-shift meetings with dining room supervision and staff.
• Maintains a consistent focus on cleanliness throughout all areas.
• Participation in rotation of Weekend Manager on Duty.
• Attend Rosewood Daily Review and ensure that departmental daily reviews are conducted for every shift with the department.
• Model a professional, helpful and courteous manner when dealing with guests associates to reflect the Rosewood Brand Standards.
• Be a “brand ambassador” at all times and ensure brand integrity and clarity in everyday actions and conducts.
• Other duties as required and assigned.