JOB TITLE: Banquet & Beverage Manager

REPORTS TO:  Director of Venue

Harbor Bay Hospitality is hiring a Banquet & Beverage Manager to helm the operations at Truss!

Welcome to Truss Event Venue (trusscleveland.com) - Operated by Harbor Bay Hospitality, Truss is perched on the top of INTRO – Cleveland’s exciting mixed-use project, which features

nearly 300 apartments, an acre of green space, and one of the largest mass timber structures in the country, all directly across the street from the historic West Side Market. 

Truss is the premier wedding and corporate events venue in Cleveland, Ohio, renowned for delivering exceptional experiences and memorable celebrations. With breathtaking views, incredible food, and world-class service, Truss has quickly gained a reputation for one-of-a-kind events. We take pride in our commitment to excellence, attention to detail, and dedication to creating magical moments for our clients in Ohio City. 

How will you make an impact in this role?

We are pursuing an energetic and well-organized Banquet & Beverage Manager to provide our guests with a first-class event experience. As a Banquet Manager, your duties will include

preparing the venue, managing staff, and overseeing the quality of each events execution as outlined on the banquet event order (BEO). They will schedule and

assign individual in-house staff stations and duties and book any contract labor required. The Banquet & Beverage Manager is to maintain budgets within their area of responsibility (with oversight by the Director of Venue & Events) to ensure the facility meets its profit goals.

The role of Banquet & Beverage Manager will also oversee all front of house (FOH) inventory and facilities. The position is primarily concerned with front-of-house activities, however

communication with the culinary and management teams are crucial. Responsibilities include consulting with the Event Sales Managers and the Executive Chef to effectively coordinate the layout and set-up of the venue, as well as the execution plan for each staff member during the event to successfully administer and ensure that all guests receive a level of service

that exceeds expectations and standards. This position is part of the Operations team and reports directly to the Director of Venue & Events.

The Banquet & Beverage Manager will be primarily responsible for: 

Essential Functions 

• Executing and managing the set-up, timeline, staff management, and teardown of all events.  
• Ensure that all aspects of the event are executed according to the BEO details, Truss standards, and exceed guest expectations. 
• Attendance and participation of required meetings, including the weekly BEO meeting and department head sessions. 
• Oversee hiring, training, and managing all hourly event staff. 
• Completion of FOH hourly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service while adhering to provided labor budgets.
• Manage staff motivation, attitude, and appearance; coach and discipline, as needed. This includes but is not limited to verbal coaching, progress improvement plans (PIPs) and write-ups.
• Cultivate teamwork and team relations with co-workers and management. 
• Maintain and distribute current BEOs and floorplans in an accurate, detailed, and timely fashion.  Create and distribute event specific operations plans from those BEO’s provided by sales staff, while also ensuring all hourly staff has printed materials related to the event and their responsibilities.
• Collaborate with the venue management/leadership team including but not limited to the Banquet Sales Managers and Executive Chef.
• Assuring the standards of the event spaces are met in set and cleanliness.
• Ensure the venue is closed and secured at the completion of the event, including submitting an event closing report.
• Control of smallware and equipment, including monitoring breakage and quarterly inventory.
• Report any repair or maintenance needs in proper software with approval from the Venue Director.
• Participation towards overall maintenance, organization and daily cleanliness. 
• Responding to and resolving customer questions, requests, or concerns, and escalating as necessary. 
• Ensure the venue is closed down and secured at the completion of the event.

Financial 

• Adhering to the labor budget while maintaining a fully scheduled event staff. 
• Completion of weekly payroll review and submission.
• Report monthly inventory using the appropriate software within required deadlines. 
• Forecasting, planning, sourcing, and ordering liquor, beer & wine (LBW) beverages and bar supplies while operating within budget guidelines.

Qualifications  

• Accredited certificate or diploma in catering, culinary arts, hospitality, or similar preferred.
• 2+ years of experience in banquets or hospitality management required. 
• Exceptional ability to execute, manage and meet deadlines while still producing high-quality work with attention to detail. 
• In-depth knowledge of the hospitality industry’s best practices. 
• Experience in supervising banquet venue staff. 
• Knowledge and experience in bar and bartending, including LBW ordering, staff training, and liquor control.
• Proficiency in catering management software and POS software. 
• Ability to work a variable schedule according to event execution and planning needs. 
• Excellent interpersonal and communication skills. 
• Exceptional time management and punctuality.  
• Available to work evenings and weekends.
• Knowledge of all applicable federal, state and local health and safety regulations. Knowledge of all applicable federal, state and local health and safety regulations. 
• Ability to grasp, lift, carry or transport up to 50 pounds.
• Previous payroll review experience is a plus.
• ServSafe and TIPS certified preferred. 

Work Environment 

Role is performed in a high-paced environment. This role requires frequent standing and walking during some shifts, including extended periods. Team members must be able to manage

multiple priorities throughout a shift. Exposure to cold and heat may occur on a regular basis throughout a shift (entering refrigeration equipment, multiple industrial/food service machines, and exposure to cooking appliances).

Harbor Bay Hospitality is pleased to be an equal employment opportunity employer.