Special Events and Front of House Manager
·Direct efficient guest flow through participative shift management, scheduling a full working staff of up to eighty crew members including servers, bus persons, hosts/hostesses and bartenders.
·Accountable for every logistical element of event, food and beverages, room set-ups, audio visuals, entertainment and RFP’s.
·Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares.
·Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes.
·Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction.