Banquet Assistant Director of Banquets

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus  A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsible to assist the Banquet Director for the overall management of the Food and Beverage service operation for all Conference and Catering Events to ensure the maximization of potential revenues, quality standards and services, and guest satisfaction. 

Examples of Duties, includes but is not limited to the following :  

1. Oversee the F&B Operation and F&B Standards of Service as it relates to Fontainebleau performance standards.

2. Observe and appraise team member performance, provide feedback, and facilitate improvements in accordance with established standards of product and performance.

3. Oversee employees and operations, ensuring organization, cleanliness, proper maintenance, and supplies.

4. Coordinate with other departments/managers the daily flow of our Hotel's Operations.

5. Develop professional relationships with clients, vendors, team members, and hotel colleagues.

6. Resolve guest concerns and implement resolutions.

7. Schedule labor force and assign work for efficient use of equipment and personnel.

8. Ensure compliance by all F&B Banquets personnel with Company and departmental rules, policies, and procedures.

9. Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.

10. Perform other related duties as assigned.

• Knowledge of banquet and catering concepts, practices, and procedures.  
• Effective supervisory and communication skills. 
• Well organized and demonstrated strong problem solving skills.
• Ability to develop strong professional relationships with vendors, guests and employees 
• Ability to communicate effectively and establish and maintain effective working relationships with staff. 

• A minimum of three years relevant experience in a high-quality, high-volume catering and convention operation.

• Two years of supervisory experience is preferred.

• High school education or equivalent.

• College degree preferred.