For seekers of the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as the Food & Beverage Private Dining and Event Manager to create high touch, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

JOB SUMMARY

The successful Private Dining + Events Manager will utilize all skills and support necessary for oversight, planning and coordination of events, creative marketing and upsell of semi-private and private events with special product offerings.

Reporting to the Director of Food and Beverage and supported by the Director of Sales & Marketing, this position will have a unique set of responsibilities but will be accountable for the priority of incremental revenue in event restaurant sales.

This position will bring an elevated understanding of events and creative and unique ways to create event business utilizing the outlets and specified areas of the property.

ESSENTIAL JOB FUNCTIONS:

• Meet and greet clients, conduct property tours, timely response to client inquiries, questions and promote facilities and services when needed
• Book events for all event space in the hotel within established booking parameters, ensuring that sales progresses seamlessly and accurately by following established processes and procedures
• Up-sell products and services, closing the best opportunities for the property based on market conditions and property needs
• Work to develop new or existing policies and procedures as determined by need in order to enhance the productivity of the event process
• Ensure site inspections/visits; verify that the business is turned over properly and in a timely fashion for quality service delivery
• Develop and conduct persuasive verbal sales presentations to prospective clients when needed
• Partner with the Corporate F&B Team to create Event programs and product offerings that will support the elevated F&B aspect of this property.
• While partnering with the F&B appropriate leader, develop client menus, write contracts and letters, as well as organize all other arrangements as they relate to accountability.
• Supervise and attend the overall set up of the event and/or meeting and then turn over to the operating team for implementation. Position may require working evenings, weekend, and holidays.
• Communicate with relevant departments to ensure proper servicing of accounts.
• Prepare and present weekly and monthly Events reports according to accountability.
• Has to have a boots on the ground approach and be proactive in sourcing events and clientele by creating meaningful and lasting relationships.

QUALIFICATIONS:

• Must have 2-3 years related experience in food & beverage operations with a proven track record of leading a professional, efficient, high quality, service-oriented operation.
• Must possess excellent written and verbal communication skills.
• Must be highly organized, efficient and detail oriented.
• Must have excellent interpersonal/relationship building skills.
• Must be proficient in the use of Microsoft Word, Excel and Outlook.
• Must have supervisory, coaching and staff development experience.
• Must have a strong business aptitude.

In addition to a great work environment, our talented team enjoys:

• Competitive compensation
• Professional development and growth
• Paid time off for personal, vacation, and holiday
• Employee Assistance Program (EAP)
• Room discounts at all Crescent Hotels & Resorts hotel locations
• Parking
• Daily Employee Meals
• And much more!

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Knowledge of food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e., OSHA, Liquor Commission, Department of Health and Sanitation regulations. Ability to access, understand and accurately input information using a moderately complex computer system. Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, empathy and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Ability to move throughout the hotel property and continuously perform essential job functions. Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)