Area AV Manager

Description

BASIC PURPOSE: Manage Audio Visual Banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchiser policies and procedures while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE: Position is responsible for long and short term planning and day-to-day operations of the AV Banquet section for all Cleveland hotels. Recommends policy and procedural changes. Implements and monitors the section’s budget and manages expenses within approved budget constraints.

ESSENTIAL FUNCTIONS:

• Analyze Banquet Event Orders, communicate effectively with customers, managers and associates to ensure that all room set-ups, AV equipment, supplies, staffing meet/exceed customer’s expectations. (25%)
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis. (25%)
• Monitor and control Banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service. (15%)
• Implement company programs (TTH/Franchiser) and resolve daily, operational problems through consistent monitoring of AV Banquet operations to ensure compliance with safety and security regulations, LSOPs and SOPs and to ensure an optimal level of service, quality and hospitality. (20%) Supervise Human Resources in the AV Banquet area to retain and motivate associates; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination as appropriate.

NON-ESSENTIAL FUNCTIONS:

• Participate in all special projects, task forces and committees as requested. (5%)
• Other duties as assigned.

Qualifications

KNOWLEDGE AND SKILLS:

Education: One to two years of post-high school education.

Experience: Two to three years in a related position with this company or other organization(s).

SKILLS AND ABILITIES:

• Requires advanced knowledge of the principles and practices within the catering, food and beverage and hospitality professions. This includes experiential knowledge for management of people, complex problems, efficient sales activities and food and beverage management.
• Requires ability to investigate and analyze current activities and/or information involving readily available data and indicating logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures. Good oral communication skills. Second language preferred.

No. Of employees supervised: 25-50 employees.

Travel Required: Minimal, as requested.

Hours Required: 40-50 hours over a five day period. Days and times may vary based on need.

Environment - Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

Tables, chairs, boxes (50 lbs. max) occasionally.

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Taping down cords, skirting tables, picking up floor after function, occasionally.

Mobility Describe the type(s) of mobility required to include distances and % of time involved.

Ability to service clients on moments notice, variable distances, 100%.

Continuous Standing Describe the reasons to include time period and frequency.

Function observation, client site inspections (one hour min. to four hours max. ).

Climbing Stairs: Up to approx. 55 steps 3-5% of 10 hours .

Driving Describe type of vehicle, distances, % of time involved and frequency.

Distance varies (20% used for sales calls).

Work Environment Inside: 70% of 10 hour day .

Outside: 30% of 10 hour day .

Describe any abnormal temperature exposures: Extreme summer heat of 95 deg. and above and winter cold.

Hearing:

Explain: Verbal interaction with guests and associates.

Vision:

Explain: View set-ups.

Speech:

Explain: Verbal interaction with guests and associates.

Literacy:

Explain: Read BEO’s, process gratuities and payroll, etc.

Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.

Protective Clothing:

Equipment Operation List type of equipment and frequency of use.

Computer, typewriter, telephone, calculator, facsimile and vacuum.

Other Considerations:

Professional appearance and attitude.