Banquet Manager (Rainbow Room/Bar 65/ RC venues)

OUR HISTORY

The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934.

We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting.

https://www.rockefellercenter.com/attractions/rainbow-room/

SUMMARY OF THE POSITION:

• The Banquet Manager will aid Banquet leadership in the daily monitoring of the Banquet Department operations and staff.
• The Banquet Manager will work closely with the Banquet Leadership team and culinary team to ensure the service, food and beverage experience is at the levels of the most highly rated restaurants in the United States.
• Service must maintain an extraordinary level of excellence based on specs of ownership.
• Assist with monitoring department goals.
• Supervise the Banquet Team by performing tasks and accepting assigned responsibilities.
• Assist the Banquet Leadership team with taking responsibility for cost centers for Banquet Department in relation to P&L.
• Shared responsibility for Front of the House, Public Space and Locker Room areas.
• Provide support and guidance to banquet personnel to ensure a successful and effective event to provide a positive guest experience.
• Actively embody, inspire and teach the core values to all employees.

KEY RESPONSIBILITIES

PERSONNEL

• Staffing
• Maintain proper staffing levels by sourcing, interviewing and hiring qualified candidates who embody the core values of the Rainbow Room.
• Training
• Supervision and modification of the training program for all new hires.
• Assure that all new hires are trained to standards and successfully complete training requirements.
• Departmental Meetings
• Participate in ongoing staff meetings to discuss personnel, operational and service related issues.
• Daily Pre-Shift Meetings
• Participate and lead daily pre-shift meetings to discuss shift related issues and provide the staff with necessary information.
• Development of Staff
• Professionally and personally supervise the Banquet staff to assure accuracy and efficiency.
• Troubleshoot any problems that arise while giving them the opportunity to solve the problem.
• Grooming
• All employees must maintain a neat, clean and well-groomed appearance per Rainbow Room standards.

BANQUET DEPARTMENT

• Banquet Operational Functions
• The Banquet Manager is responsible for exceeding the highest levels of excellence.
• Properly and efficiently execute Banquet Event Orders (BEOs).
• Monitor and direct operations to ensure product and service quality.
• Communication
• Communicate information to the kitchen and other supportive departments prior to and during events.
• Leadership
• Strong leadership abilities, sound judgment and knowledge of Banquet operations, as well as strong food and beverage knowledge and experience.
• Leading by example, through actions, words and behaviors that influence others to act and respond in ways that are valuable & appropriate to Rainbow Room’s Core Values.
• Fostering a team-oriented environment, within Banquet Department and all other RR teams.
• Maintenance and Organization
• Ensure that Banquet storage facilities, uniform and other Banquet areas are maintained, organized and hygienic.
• Proper Vendor Relationships
• Treat purveyors & vendors with respect and as partners.
• Purchases
• All purchases need to be based on a balance of high quality, availability and cost.
• Follow SOP on purchasing of all Banquet products, uniforms and services.
• Training
• Train staff to ensure we are exceeding guest, associate and owner expectations.
• Educate all FOH and BOH staff continuously to update on the SOPs and service techniques.
• Innovation
• Must be innovative at all times to ensure constant excitement of service goals.
• Beverage Program
• The beverage program will be intrinsic to our success. The Banquet Manager needs to follow SOPs to ensure integration of the program with food department.

MAINTENANCE OF THE FACILITY

• Responsibility
• Fully responsible for the maintenance of the FOH and BOH areas.
• Create and update the FOH & BOH maintenance program.
• Hold all personnel accountable for daily checklists.
• Perform daily walk through of all areas.
• Be vigilant of any maintenance issues and report to appropriate department and follow up to ensure completion.

SERVICE

• Expectations
• Assures that guest service meets or exceeds our standards during all floor shifts.
• The Banquet Department must be fully staffed for each shift and event.
• Inform Banquet Department of relevant information and check with your Banquet leadership team and senior leaders regarding service needs of VIP’s.
• Anticipate and address guest’s service needs as they arise and resolve all matters where expectations are not met.
• Remain informed of level of guest satisfaction through communication directly with managers and door staff and personal observation.
• Periodically communicate with Service Managers and Hosts throughout service to inform and advise of service related issues.

ADMINISTRATIVE

• Correspondence with Guests
• Correspond with guests to ensure satisfaction with service.
• Technology
• Must be fully practiced in and regularly use available technology and software to ensure modern reporting and costing of all goods and services.
• Manager’s Logbook
• Daily entry and review of information in managers’ logbook that is relevant to operational concerns. Resolve all concerns.
• Management meetings
• Participate in weekly Management Meeting and provide input on issues. Responsible for resolving tasks.
• Weekly Leadership Meeting
• Semi-Weekly BEO Meeting
• Weekly FOH Manager’s Meeting
• Required Reading
• Regularly read and review industry publications and other material related to industries and interests of our customers and regular patrons.

OPERATIONAL

• Shift Responsibilities
• Perform opening, closing and specific Banquet shift responsibilities as required.
• Address employee performance concerns by adhering to established procedures for progressive discipline and counseling.

FINANCIAL

• Most of the day to day needs will be handled by our Finance Department. However it is the responsibility of the Banquet Manager to assist with processes related to Banquet operations.
• Assist with the development and maintenance of all policies, procedures and quality standards within the department to ensure a high quality, cost effective and customer focused operation.
• Maintains or increases profitability through constant monitoring staffing and vendor costs.
• Finding and taking advantage of opportunities that will improve the bottom line and cash flow.
• Assist with the annual budgeting process by assisting with reports under guidance of your Banquet leadership team.

GUEST RECOGNITION

• Identifying and recognizing regular patrons is paramount to developing repeat business. For this reason the Banquet Manager must become acquainted with our existing regular patrons and develop relationships with new guests. The Banquet Manager should make every effort to introduce himself to and communicate with patrons, develop caring relationships with “regulars” and regularly initiate frequent written and verbal correspondence with all guests.

DAILY

• Review daily reports from P.O.S. system.
• Review daily sales report.
• Review daily vouchering of invoices for proper expense distribution, purchase order support and approvals.
• Maintain employee files.

WEEKLY

• Administer and check accuracy of payroll.
• Prepare payroll analysis as requested.
• Prepare weekly operating reports as required by restaurant and ownership.

MONTHLY

• Assist Banquet leadership team with the generation of monthly financial statements as needed.
• Supervise inventory record keeping.

ONGOING

• Keeping files and records in proper order for easy access for management or outside auditors.

v Please note that Management reserves the right to change, modify and/or alter any of the duties and responsibilities based on business demands.

SKILLS & RESPONSIBILITIES

The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Required two years of previous Banquet and supervisory experience at an operation with similar service, guest relations and operational standards. Extensive and practiced knowledge luxury Banquet, high-end catering and event service standards.
• Ability to use Windows, Excel, Word, Outlook and basic database programs.
• Must be fluent in English. Helpful if conversant in Spanish, French or Italian. Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations. Ability to compose reports, business correspondence, task lists and procedure manuals. Ability to effectively present information and respond to questions from managers, team members and guests.
• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations.
• Leads and supervises Banquet hourly staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems. Directly supervises FOH staff through education, employee motivation and consults with Banquet leadership team and Human Resources on disciplinary action.
• The Banquet Manager takes direction from the Banquet leadership team when it pertains to the P&L, bill payment and other relevant office functions. Carries out supervisory responsibilities in accordance with company philosophy, policies and applicable laws.
• The employee must regularly communicate to groups of waiting guests in a positive and diplomatic manner.
• Must have open availability including early mornings, late nights, weekends and holidays
• Exceptional customer service, interpersonal, written, and verbal communication skills.
• Experience in a fast paced environment and ability to multi-task and work under pressure while still being detail oriented and personable.
• Exceptional organizational and administrative skills, as well as strong attention to detail.
• À la carte experience strongly preferred.

PROFESSIONALISM

Not the least of the Banquet Manager responsibilities is to maintain a consistent air of professionalism and extraordinary leadership at all times. Recognizing the intense pressure of the Food & Beverage environment the Banquet Manager has the greatest opportunity to show true leadership by upholding an unfailingly calm demeanor at all times. Working closely with, training and motivating back of house staff, while educating and teaching all front of house employees will ensure the smooth running of Rainbow Room and ensure professional growth by example for Banquet employees. The Banquet Manager must exude leadership and professionalism by being resolutely intolerant of issues such as sexual or emotional harassment in all their forms and needs to work in an environment of evenhandedness of all employees. Maintaining leadership and professionalism will be paramount in the professional, financial and personal growth of the Banquet Manager at Rainbow Room.

Other things to consider…

The physical demands described here are representative of those that must be met by the Banquet Manager to successfully perform the essential functions of this job.

• The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl. Specific vision requirements include close vision, and the ability to adjust focus.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The noise level in the work area is usually moderate to loud.
• A significant portion of the work day requires walking and standing.
• Must be able to exert well-paced ability in limited space and to reach other locations of the facility on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
• Requires manual dexterity to use and operate all necessary equipment.

The base salary range for this role is $70k - $72k.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Type: Full-time

Pay: $70,000.00 - $72,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Rotating weekends
• Weekends as needed

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Ability to Relocate:

• New York, NY 10112: Relocate before starting work (Required)

Work Location: In person