Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
Fontainebleau Miami Beach is an iconic luxury hotel located on the famed oceanfront Collins Avenue in the heart of Millionaire's Row, Miami Beach. Since its opening in 1954, Fontainebleau has stood as a spectacular blend of Golden Era glamour and modern luxury, reinventing the visionary style of legendary architect Morris Lapidus. Known for its striking design, integration of contemporary art, music, fashion, and technology, the resort offers guests a vibrant and immersive experience where they can play, shop, dine, spa, meet, or simply relax according to their own definition of a perfect day. As one of the most historically and architecturally significant hotels in Miami Beach, Fontainebleau continues to set the standard for luxury hospitality with its unique atmosphere and world-class services.
The position available is for a role assisting the Director of Event Operations in managing the Food and Beverage service operations for all conference and catering events. This role is vital in ensuring the maximization of potential revenue streams while maintaining accurate payroll and organizational efficiency within the Banquet department. The successful candidate will oversee the service standards related to Fontainebleau's Food and Beverage operations, providing leadership and supporting the achievement of the hotel's performance standards. Responsibilities also include administrative tasks such as payroll preparation, maintaining filing systems, creating procurement orders, and managing scheduling in compliance with collective bargaining agreements. Coordination with other hotel departments and managers is key to maintaining smooth daily operations. The role demands strong supervisory and communication skills, attention to detail, and the ability to cultivate professional relationships with clients, vendors, team members, and colleagues. This position plays a crucial role in supporting the banquet team by monitoring availability, approving payroll hours, and assisting team members with any related concerns. The ideal candidate will have relevant experience within high-quality, high-volume catering and convention environments, with a minimum of three years' experience and preferably two years in a supervisory capacity. A high school diploma or equivalent is required, though a college degree is preferred. Fontainebleau offers a distinguished working environment where tradition meets innovation, providing employees opportunities to grow within a world-renowned hospitality leader.
The position available is for a role assisting the Director of Event Operations in managing the Food and Beverage service operations for all conference and catering events. This role is vital in ensuring the maximization of potential revenue streams while maintaining accurate payroll and organizational efficiency within the Banquet department. The successful candidate will oversee the service standards related to Fontainebleau's Food and Beverage operations, providing leadership and supporting the achievement of the hotel's performance standards. Responsibilities also include administrative tasks such as payroll preparation, maintaining filing systems, creating procurement orders, and managing scheduling in compliance with collective bargaining agreements. Coordination with other hotel departments and managers is key to maintaining smooth daily operations. The role demands strong supervisory and communication skills, attention to detail, and the ability to cultivate professional relationships with clients, vendors, team members, and colleagues. This position plays a crucial role in supporting the banquet team by monitoring availability, approving payroll hours, and assisting team members with any related concerns. The ideal candidate will have relevant experience within high-quality, high-volume catering and convention environments, with a minimum of three years' experience and preferably two years in a supervisory capacity. A high school diploma or equivalent is required, though a college degree is preferred. Fontainebleau offers a distinguished working environment where tradition meets innovation, providing employees opportunities to grow within a world-renowned hospitality leader.
Job Requirements
- High school education or equivalent
- Minimum of three years relevant experience in high quality, high volume catering and convention operation
- Effective supervisory and communication skills
- Ability to develop strong professional relationships with vendors, guests and employees
- Ability to operate basic office equipment
- Well organized and demonstrated strong problem solving skills
- Two years supervisory experience preferred
Job Qualifications
- 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 operate basic office equipment
- Minimum of three years relevant experience in high quality, high volume catering and convention operation
- Two years supervisory experience preferred
- High school education or equivalent
- College degree preferred
Job Duties
- Oversee the F&B operation and F&B standards of service as it relates to Fontainebleau Resort performance standards
- Prepare weekly payroll for the Event Management department
- Ensure filing systems are maintained and up to date
- Design and implement office policies
- Responsible for creating procurement orders for vendors including coding, matching invoices, inventory of storerooms
- Maintain and order monthly office supplies
- Schedule staff daily and weekly assigning for banquet functions in accordance with the CBA
- Send the original schedule email on Mondays for next week
- Send daily and weekly hotline emails for the banquet shift
- Oversee banquet payroll and banquet schedule
- Schedule and track banquet team members for the hotel training sessions
- Coordinate with other departments and managers the daily flow of Hotel Operations
- Develop professional relationships with clients, vendors, team members, and hotel colleagues
- Resolve team member concerns and implement resolutions
- Approve hours in Paycom to ensure paycode accuracy daily
- Assist team members with missed punches
- Ensure compliance by all F&B Banquets personnel with hotel and departmental rules, policies, and procedures
- Oversee the work performed by the Banquet Coordinator
- Keep accurate count of the Banquet Servers daily tracking system to track availability for BQT shift
- Perform other related duties as assigned by Director of Event Operations and Assistant Director of Event Operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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