Food and Beverage Event Lead

Pay Rate: $39.13  

POSITION DESCRIPTION

The Food & Beverage Event Lead position is responsible for supervising and overseeing the set-up, execution and clean-up of all events as outlined on Banquet Event Orders.  This position will be the liaison between the Food & Beverage team and Sales and Membership leadership.  This role will be responsible for training hourly food and beverage team members to ensure proper execution of events.  The expectation of this role is to know the details of both food and beverage steps of service and all offerings, including preparation and execution of all items. The F&B Event Lead must anticipate all guests' needs and offer suggestions to curate a memorable event experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:  

• Supervise, organize and monitor the daily operation of the Front of House Food & Beverage team in the set-up, execution and striking of all events outlined on Banquet Event Orders (BEO’s), including but not limited to the Sensei by Nobu team, In room dining, pool service, bartending, etc.
• Review Banquet Event Orders (BEO’s) at the beginning of each shift to ensure the event(s) are set as contracted, appropriate equipment is gathered as needed, and events are set-up no later than fifteen minutes prior to indicated start time unless otherwise directed by group contact or F&B Manager.
•  Work with the Director/Managers on training and developing Food and Beverage team members, including offering consistent coaching and motivation.
• Becomes department main point of contact in the absence of the Director/Manager.
• Assists the service and culinary team with resolving any guest Kaizens as needed, taking ownership to troubleshoot, resolve, and uphold the highest guest service standards. Communicates all Kaizens with Director/Manager for tracking and follow-up. 
• Foster and promote a healthy, cooperative working climate to maximize productivity and team morale. 
• Lead by example with the ability to mentor and inspire.
• Has working knowledge of food and beverage standards in service including but not limited to proper set-up of table layouts, sequence of steps of service, sequence of various beverage services including wine service.
• Has working knowledge of basic cocktails and steps to create/service. Has basic knowledge of wine varietals including the most used in banquet services.
• Integrate Sensei Culture throughout all aspects of the Food & Beverage operations.
• Audit both restaurant and sushi bar reservations for accuracy. Audit Service of tables daily, which includes ensuring the kitchen and the team members have all allergy information throughout the guest stay.
• Supervise and assist in ensuring all pool orders and In Room Dining deliveries are completed in a timely manner and to expectations outlined by the Director/Manager.
• Manage inter-departmental communication to inform, update and follow-up on guest Kaizens and requests.
• Deliver food orders including any special needs or requests to the guest in-room, check completed kitchen orders with the order taker or guest’s original order; transport items to the guestroom in a timely manner to ensure proper food quality.
• Greet guests, describe selected items to the guest using interesting, and vivid descriptions of each item’s, origin, taste, and preparation methods; communicate options for removal of trays and dishware; respond to request for tray removal according to established time standards.
• Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
• Properly and accurately close BEO checks in accordance with the billing instructions on BEOs. Properly settle voided checks or complimentary meals. 
• Offer pre-determined menu selections to each table; maintain knowledge of each selection’s origin, taste, and preparation method; communicate guest orders including any special needs or requests to Management and/or kitchen; check completed kitchen orders with the guest’s original order; transport items to the guest table in a timely manner to ensure proper food quality.
• Work harmoniously and professionally with co-workers and supervisors.
• Comply with any additional requests that may arise pertaining to Food and Beverage duties.
• Leadership – Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers.
• Customer Service – Follow up on Kaizens, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner.
• Teamwork - Deve