Convention Services Manager - Oshkosh, United States - Oshkosh Waterfront Hotel

Description

The purpose of this position is to direct the day-to-day operations of the hotel and convention center banquet and catering departments.

This individual oversees all banquet and set-up/audio visual team members in the execution and service of in-house and off-site catered events.

This position is responsible for directing supervisors and team members and cooperatively working with the Food & Beverage Director, Executive and Banquet Chefs, and the sales team.

• Direct supervisors and service staff in the planning, organizing and servicing of conferences, meetings, banquets and offpremise events, ensuring execution is achieved at the highest level.
• Review labor needs and create staff schedules which meet guests' needs as well as maximizing efficiency. Create weekly schedules and distribute to team members in a timely fashion.
• Work to achieve budgeted financial goals for food sales, beverage sales, and labor cost controls.
• Control and manage the inventory of banquet china, glass, silverware, linens, and all related operating supplies.
• Conduct meetings with the Food and Beverage Director as well as the Sales and Catering Managers to continuously evaluate strategies and ideas for enhancements to benefit the guests' experience.
• Prepare and conduct performance evaluations for all team members on an annual basis.
• Be available and visible to clients and direct supervisory team members during all meal periods.
• Maintain constant communication with guests and/or onsite contacts to ensure all expectations are met or exceeded.
• Provide mentoring, coaching, and counseling with regular feedback to help manage conflict and improve team member performance.
• Schedule and direct team training meetings a minimum of once per quarter.
• Must be professional and effective in responding appropriately to internal and external guest concerns. Solicit feedback and build relationships with the goal of driving continuous improvement in guest and employee satisfaction.
• Maintain constant contact with the culinary team to ensure there is complete effective communication between food production and food service.
• Inspect every room to ensure all functions are set appropriately, per the BEO, and that staff is prepared and organized for successful event execution.
• Be directly involved in every aspect of daytoday operations in the banquet and setup departments.
• Maintain clean and orderly service areas as well as prefunction and storage areas.
• Use corrective action when necessary to communicate performance and attendance expectations to team members.
• Conduct regular staff meetings to build rapport and ensure team members are well informed.
• Ensure staff training programs are implemented for all new hires and monitored regularly.
• Be available to all department leaders via walkietalkie.
• Perform other duties as assigned by the Food & Beverage Director or General Manager.
• A degree in hospitality or business management is an asset but not required.
• Previous supervisory experience is required.
• Must have a flexible work schedule and work as business demands require. Nights, weekends, and some holidays are required.
• Work weeks will be 4550 hours. Understand that business volume and staffing will affect the length of the work week.
• Must demonstrate excellent communication skills, high energy, a passion for exceptional guest service.
• Experience in both onsite and offsite catering and the ability to adapt to last minute requests of clients are essential.
• Excellent skill set to include verbal/written communication, problem Identification, and problem solving.
• Have a proven track record that demonstrates the ability to lead a banquet team under stressful, high pressure situations including the ability to resolve guest conflict and/or concerns effectively with satisfactory results.