Job opportunity
FOH Management - Events Manager
Chop Steakhouse & Bar
Event Manager Portfolio
Summary
The number one focus of each member of the management team is to lead a great shift. Leading a great shift means that all our guests experience exceptional hospitality and that our teams receive excellent communication, support and all the tools necessary to excel in their respective roles. It also means achieving daily profitability targets by managing daily costs and ensuring guest return visits.
The Event Manager is responsible for the operations of the restaurant’s Banquet department. This includes maintaining a fully staffed team which consistently delivers excellent service and hospitality while also effectively managing sales and the labour cost line. An Event Manager must be able to manage the entire event department. This includes facility maintenance and cleanliness, staffing including hiring, training and retention, sales and labor, and supplies that relate to the department.
Portfolio Accountability
1. Profitability
Achieve Budgeted financial results for Labour, Food Cost, QSA’s, T&M, and discounts
Analyzes financial and KPI data and creates operational action plans to improve the guest experience and grow sales
Supplies management for entire department
2. Every Guest Leaves Happy
Proactively manages maintenance and repairs of all event spaces
Ensures restaurant complies with all Health and food Safety Standards
Ensures service standards are consistently met and exceeded
Ensures Event Facility is Clean
Ensures Food Standards are consistently met and exceeded
Achieve excellent online sentiment scores
Fosters a culture of ensuring outstanding hospitality moments
3. Sales
Sales tracking and analysis quarterly and periodically– last year’s sales, previous period sales, budgeted sales – using sales tracker tool.
Ensures sales calls are performed weekly.
Monitor and respond to event requests through email as well as Opentable large group inquiries.
Ensure all rooms are “Show ready” at all times.
4. Employer of Choice
Write Event Schedule
Manage Crew Member book offs, holiday requests
Ensures Team is staffed appropriately
Manages the Uniform program to a high standard
Conducts all first interviews for new team members
Creates and manages the training plan for all new team members
Develop appropriate number of trainers as per the development ladder
Development of team members into supervisor positions
Ensure Company training platforms are completed by all team members and up to date for review and tracking.
Rollout new service initiatives during team rollout meetings
Champion Staff Incentive programs
Event Manager Portfolio
Key Performance Indicators
Daily
Ticket Time – Both food and beverage
QSA’s
Online Sentiment
FOH Labour
Labour Productivity
TOD Platform Score
Leading a great shift document
Portfolio Specific
Achieve Sales budgets
Achieve Staffing targets as per development ladder
Hit or exceed brand Standard for guest feedback
The Dish Training platform completion rates for department
Achieve Retention and Turnover Targets
Achieve excellent eNPS scores
Service, Training and Hospitality sections in Brand Standards Assessment.
Complete the following training modules
All crew positions for your respective department
Trainer development Program
Supervisor Development Pathwa
#J-18808-Ljbffr
Apply on source site Summary
The number one focus of each member of the management team is to lead a great shift. Leading a great shift means that all our guests experience exceptional hospitality and that our teams receive excellent communication, support and all the tools necessary to excel in their respective roles. It also means achieving daily profitability targets by managing daily costs and ensuring guest return visits.
The Event Manager is responsible for the operations of the restaurant’s Banquet department. This includes maintaining a fully staffed team which consistently delivers excellent service and hospitality while also effectively managing sales and the labour cost line. An Event Manager must be able to manage the entire event department. This includes facility maintenance and cleanliness, staffing including hiring, training and retention, sales and labor, and supplies that relate to the department.
Portfolio Accountability
1. Profitability
Achieve Budgeted financial results for Labour, Food Cost, QSA’s, T&M, and discounts
Analyzes financial and KPI data and creates operational action plans to improve the guest experience and grow sales
Supplies management for entire department
2. Every Guest Leaves Happy
Proactively manages maintenance and repairs of all event spaces
Ensures restaurant complies with all Health and food Safety Standards
Ensures service standards are consistently met and exceeded
Ensures Event Facility is Clean
Ensures Food Standards are consistently met and exceeded
Achieve excellent online sentiment scores
Fosters a culture of ensuring outstanding hospitality moments
3. Sales
Sales tracking and analysis quarterly and periodically– last year’s sales, previous period sales, budgeted sales – using sales tracker tool.
Ensures sales calls are performed weekly.
Monitor and respond to event requests through email as well as Opentable large group inquiries.
Ensure all rooms are “Show ready” at all times.
4. Employer of Choice
Write Event Schedule
Manage Crew Member book offs, holiday requests
Ensures Team is staffed appropriately
Manages the Uniform program to a high standard
Conducts all first interviews for new team members
Creates and manages the training plan for all new team members
Develop appropriate number of trainers as per the development ladder
Development of team members into supervisor positions
Ensure Company training platforms are completed by all team members and up to date for review and tracking.
Rollout new service initiatives during team rollout meetings
Champion Staff Incentive programs
Event Manager Portfolio
Key Performance Indicators
Daily
Ticket Time – Both food and beverage
QSA’s
Online Sentiment
FOH Labour
Labour Productivity
TOD Platform Score
Leading a great shift document
Portfolio Specific
Achieve Sales budgets
Achieve Staffing targets as per development ladder
Hit or exceed brand Standard for guest feedback
The Dish Training platform completion rates for department
Achieve Retention and Turnover Targets
Achieve excellent eNPS scores
Service, Training and Hospitality sections in Brand Standards Assessment.
Complete the following training modules
All crew positions for your respective department
Trainer development Program
Supervisor Development Pathwa
#J-18808-Ljbffr