Five or more years of progressive banquet, catering, hotel, or event-service management experience.
Strong command of BEOs, event timelines, room sets, staffing plans, and service standards.
Working knowledge of budgeting, forecasting, scheduling, payroll, labor management, inventory, purchasing, and cost control.
Strong knowledge of banquet beverage operations and responsible alcohol-service requirements.
ServSafe Manager and TABC certifications, or the ability to obtain both within the required timeframe.
Ability to stand and walk for extended periods during event setup, service, and breakdown.
Ability to lift and carry up to 50 pounds when necessary.
Ability to perform frequent bending, reaching, pushing, pulling, and repetitive movements.
Ability to safely move through active event spaces, kitchens, service corridors, loading areas, and storage rooms.
Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on the event calendar.
