Banquet Operations Manager

Job SummaryThe Banquet Operations Manager is responsible for managing of food and beverage delivery for events held at each location on campus. They are also responsible for managing front line services, managing staff schedules, operational systems, financial reporting, recruiting, training and performance management up to termination of employees. Banquet Operations Manager plays a pivotal role in planning and execution of events.Organizational StatusReports to the General Manager, works closely with culinary team and service staff. Ongoing supervision of up to 6 Banquet Captains and up to 60 unionized food service workers.Work PerformedResponsible for execution of catering events of varied size and scope including staffing and management.Implements business plans to deliver services, consults with clients, develops menus, negotiates rates and develops and executes contracts.Responsible for safeguarding the venues during and after events, ensuring alarm codes, access, and door security function properlyand adherence to security guidelines. Cooperates with responsible authority, including RCMP and Campus Security, as needed.Responsible for accurate reporting of all catering related revenue, expenses, and receivables.Recruits, supervises and evaluates performance of staff, disciplines up to and including termination, ensuring all employees meet UBC Food Services customer service standards.Assists in the development of policies and procedures, including audits.Manages food, liquor and supplies including preparation of detailed function sheets to achieve budgeted function costs.Manages service of food and beverage during functions; Ensure efficient operation of banquet functions by managing assignments and communicating directions for banquet staff.Directs the banquet captains regarding any specific services required during functions.Works with the culinary team to ensure the proper course timing for serving, and in controlling food related wastage.Handles guest allergies and diet restrictions.Initiates, develops and coordinates training programs for service staff, including training on service technique and product knowledge to the banquet team that creates positive impact and guest satisfaction.Ensures consistency in service delivery standards, setups and banquet presentations.Determines staffing requirements and prepare work schedules for all functions.Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props) and coordinates with external suppliers and service providers to ensure availability of items required for functionsUses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.Develops and manages budgets for functions / events and monitors ongoing performance against yearly budgets.Applies knowledge of all rules and regulations, as they relate to an event. Adheres to and reinforces all standards, policies, and procedures.Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.Maintains a safe working environment in all sections of the banquets. Ensures upkeep of all equipment.Maintain effective communication with clients as well as Event Services and Catering Sales Managers before, during and after every function to ensure expectations are consistently exceeded.Performs other duties as assigned or required.Consequence of Error/JudgementThis position is responsible for the financial accountability and success of catering functions, which are high profile operations dedicated to quality food and service. UBC internal functions may be particularly high profile, dependent on the host and attendees. Failure to maintain quality and customer service standards may result in loss of customers, adverse financial results, and loss of prestige to UBC Food Services, Student Housing and Community Services (SHCS), and UBC as a whole.Supervision ReceivedWorks independently within an overall business plan. Reports to the General Manager.Supervision GivenManages food service workers, involving training, assigning and monitoring work. Minimum QualificationsUndergraduate degree in a relevant discipline. Minimum of two years of related experience, or the equivalent combination of education and experience.- Willingness to respect diverse perspectives, including perspectives in conflict with one’s own- Demonstrates a commitment to enhancing one’s own awareness, knowledge, and skills related to equity, diversity, and inclusionPreferred QualificationsThree to four years Banquet experience and two years supervisory experience in an equivalent size and style of operation preferred.Extensive experience in managing large dining events, delivering services that meet a customer’s budget, and provide excellent customer service that exceeds expectations.Extensive knowledge and experience with catering equipment and venue requirements.Must have Serving It Right certificate.