JOB TITLE: Banquet & Beverage Manager REPORTS TO: Director of Venue
Harbor Bay Hospitality is hiring a Banquet & Beverage Manager to helm the operations at Truss! Welcome to Truss (trusscleveland.com) - Operated by Harbor Bay Hospitality, Truss is perched on the top of INTRO – Cleveland's exciting mixed-use project, which features nearly 300 new apartments, an acre of green space, and three of the hottest new restaurants in Cleveland, all directly across the street from the historic West Side Market. Truss is a premier wedding and corporate events venue in Cleveland, Ohio, renowned for delivering exceptional experiences and memorable celebrations. With breathtaking views, incredible food, and world-class service, Truss has quickly gained a reputation for one-of-a-kind events. We take pride in our commitment to excellence, attention to detail, and dedication to creating magical moments for our clients in Ohio City.
We are seeking an energetic and well-organized Banquet Manager to provide our customers with a first-class event experience. As a Banquet Manager, your duties will include preparing the venue managing staff and overseeing the quality of each event execution. The role of Banquet Manager is to manage the staff of the events, along with inventory, facilities, and beverage. They will assign individual in-house staff stations/duties and book any contract labor required. The Banquet Manager is to maintain labor budgets to ensure the facility meets its profit goals.
To be successful as a banquet manager, you should exhibit extensive experience in managing events and delivering exceptional services within budget. Outstanding Banquet Managers ensure that customers receive a level of service that exceeds expectations.
The Banquet Manager is responsible for coordinating the execution of all food & beverage for TRUSS Event Venue including all details pertaining to the functions as outlined on the banquet event orders while maintaining the highest standards prescribed by management. The position is primarily concerned with front of house activities but communication with the culinary team is crucial. Their duties include consulting with the Event Sales Managers and the Executive Chef, scheduling the number of FOH staff for each function, and coordinating the layout and setup of the venue, as well as the execution plan for each staff member during the event.
The Banquet and Beverage Manager will be primarily responsible for: Essential Functions Executing and managing the setup, timeline, staff management and tear down of all events Assuring the standards of the event spaces are met. Achievement of budgeted beverage sales and labor costs. Oversee hiring, training, and managing all event staff. Control of smallware and equipment including monitoring breakage, quarterly inventory Post & maintain current banquet event orders/layouts in an accurate, detailed, and timely fashion. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. Ensure that all aspects of the event are executed to the BEO and Truss standards and exceed guest expectations. Report monthly inventory on time using the appropriate software. Completion of event closing reports. Attendance and participation of weekly BEO meeting and Department Head meetings. Responding to and resolving customer questions, requests, or concerns Participation towards overall TRUSS maintenance, organization, and cleanliness. Manage staff motivation, attitude, and appearance. Coaching and disciplining, as needed. Cultivate teamwork/relations with co-workers and management. Report any repair or maintenance needs in proper software with the approval from Venue Director Day to Day Manage staff motivation, attitude, and appearance. Coaching and disciplining, as needed. Cultivate teamwork/relations with co-workers and management. Developing and providing the staff with the necessary ongoing training, including customer service, and serving etiquette. Participation towards overall TRUSS maintenance and cleanliness. Participation in Manager on Duty shifts as required. Completion of banquet bar requisitions. Assure the maintenance of bar control policies. Building positive relationships with food and beverage vendors. Financial Adhering to the labor budget while maintaining a fully scheduled event staff Completion of weekly payroll input Assure bar inventory for functions within LBW budgets given. Forecasting, planning, sourcing, and ordering beverages and bar supplies. Qualifications Accredited certificate or diploma in catering, culinary Arts, hospitality, or similar preferred 2+ years of experience in banquets or hospitality management required. Bar knowledge, including LBW ordering, training staff and liquor control. Proficiency in catering management software and POS software. Detail oriented with excellent time management skills along with the ability to multitask. Exceptional ability to execute, manage and meet deadlines. Experience in supervising banquet venue staff. Ability to collaborate with Banquet Sales Managers and Executive Chef under the direction of the Venue Director In-depth knowledge of hospitality industry best practices. Excellent interpersonal and communication skills. Ability to work a variable schedule according to event execution and planning needs. Ability to work evenings and weekends as needed. ServSafe and TIPS certified. Work Environment The role is performed in a high paced environment. This role requires frequent standing and walking during the entire shift. Team members must be able to manage multiple priorities throughout a shift. Exposure to cold and heat may occur on a regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service, and exposure to cooking appliances).
Harbor Bay Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Wlcome to Harbor Bay Hospitality! Our roots are in Cleveland, but our aspirations are driven by our cosmopolitan experiences across the globe. Our plans can be summed up with three simple promises: Really Good Stuff. Served Humbly. In Great Rooms.
