Event Operations Manager

Maxx Royal Resorts

Etstur, one of Turkey's leading brands in the travel and tourism sector, stands out with over 30 years of experience, its innovative and visionary structure, and its numerous pioneering achievements. The company also hosts several brands under the Ets Group umbrella. Since its establishment, the company has rapidly grown and strengthened its innovative identity, providing an exceptional accommodation experience to its guests through its three different concepts, Voyage Hotels and Maxx Royal Resorts located in Belek, Kemer, and Bodrum.

Maxx Royal Bodrum Resort, which is known for its wide vision and always open to development; is looking for ' EVENT OPERATIONS MANAGER'' who has the following qualification.

Features That The Candidate Should Have:
The F&B Events Operations Manager is responsible for the successful operation and administration of the banquets department. The F&B Events Operations Manager must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The F&B Events Operations Manager is responsible for ensuring that all banquet activities are carried out professionally to standards and at the highest level of service. The F&B Events Operations Manager will achieve desired outcomes through the creation, development and maintenance of a competent, motivated and empowered banquet staff. The F&B Events Manager will effectively lead, train, coach, motivate, engage and provide feedback to the banquet staff, supervisors and managers on a daily basis. The F&B Events Operations Manager will serve as the banquet department liaison to all other hotel departments.The F&B Events Operations Manager ensures the efficient and economic operation of the Banquet Department in support of all other operating Departments, supplying services as required to the entire operation and running of the all venue/restaurant operations and ensures to drive the achievement of guest satisfaction as per target while assisting to Assistant Director of F&B and Director of F&B.

Preferred Qualifications And Skills

• In-depth knowledge of food and beverage preparation and presentation.
• Strong understanding of banquet service standards and operating procedures.
• Ability to oversee and coordinate catered functions, both in-house and onsite.
• Proficiency in scheduling and managing banquet staff.
• Skills in effective communication and collaboration with kitchen and housekeeping departments.
• Knowledge of sanitation and cleanliness standards for work and banquet areas.
• Experience in implementing and managing service culture that enhances guest experiences.
• Ability to respond effectively to guest problems and complaints.
• Strong organizational skills for managing events and logistics, including transportation of food and equipment for offsite catering.
• Fluent ability of speaking, reading, writing and understanding Turkish and C1 level of  English minimum. Additional language is a plus.
• Competence in conducting training and performance management for service staff.
• Understanding of cost management, margin improvement, and menu engineering.
• Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other staff.
• Undertake additional duties as requested by the Asst. Director of F&B / Director of F&B and Hotel Management.
• Co-ordinate all aspects of the restaurant operations to ensure that the services of the department are delivered to guests with the aim of exceeding guest expectations and in accordance with Maxx Royal Bodrum standards and procedures.
• Requisition of general supplies as per hotel policy and procedures, maintaining par levels.
• Ensure cleanliness of service area including both indoor and outdoor, tables, chairs, floor and general equipment.
• Ensure sufficient equipment of the operations of the restaurant.
• Plan ahead for appropriate repair and replacement of damaged items.
• Ensure that all equipment is well maintained, properly and safely stored according to established checklists and policies.
• Understand and supervise opening and closing procedures including a thorough knowledge of the POS system.
• Ensure Office and Back of House areas of the venues are kept clean and in order.
• Ensure that all back of the house restaurant areas are cleaned and equipment stored before the end of day’s trade.
• Assign staff to assist other venues if necessary.
• Schedule staff based on hotel occupancy or restaurant operations according to expected traffic to optimize productivity; ensuring staffing is within manpower guidelines.
• Ensure rosters are produced according to Maxx Royal Bodrum policy, reviewed by Director of F&B and displayed in a prominent location for the staff.
• Assign staff to their stations and inform of any special requests such as VIP guests/return guests.
• Be attentive in checking quality of food and beverage service.
• Ensure staff time sheets are accurately completed and are in accordance with the labour regulations and hotel policy.
• Inspect the overall look & feel of The venues such as final set up of tables, music, lighting, atmosphere, cleanliness and decoration before opening the venue and before each service period.
• Completely understand, implement and ensure adherence to Maxx Royal Bodrum policies.
• Be well knowledgeable of Maxx Royal Bodrum Fire and Evacuation procedures as well as health and safety requirements in the workplace. Ensure staff are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
• Understand and actively seek to learn the responsibilities of the others in your department and other departments namely (kitchen, stewards, bar, cashier/hostess).