Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job.
DEFINITION
Supervise, assign, and review the work of staff responsible for providing a variety of services in the delivery of concession, food, beverage, and logistical services for events and functions of the City’s convention services including overseeing scheduling of staff, event set-up functions, maintaining beverage inventory, building maintenance and custodial services of assigned facilities and serving as on-site contact for employees and guests; work closely with clients, office staff and kitchen staff to ensure a high level of customer service; manage vendor performances and deliveries of service and goods; develop and administer a budget.
SUPERVISION RECEIVED AND EXERCISED
Receives direction from the Convention Center Manager.
Exercises direct supervision over banquet, concession, and event set-up and maintenance staff.
PRIMARY DUTIES--The following are examples of primary duties assigned to positions in this classification. Other related duties and responsibilities may be assigned.
1. Plan, prioritize, assign, supervise and review the work of assigned staff; participate in the selection of assigned staff; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline procedures.
2. Oversee events and functions from start to finish to ensure proper delivery of services; ensure room set-up, audio/visual components and decorations meet client specifications; contact vendors as needed; assist in creating, promoting and selling services to increase revenue.
3. Coordinate and oversee contractors and vendors responsible for maintenance, repair, and renovations; inspect facilities for needed maintenance, repairs, and code violations; develop and coordinate a system for preventive maintenance; complete, acknowledge and approve facility fire, safety and code inspections for assigned facilities.
4. Serve as on-site coordinator during events; respond to and resolve customer and employee concerns or complaints; interpret and explain policies, procedures, rules and regulations.
5. Order and maintain inventories of operating supplies including alcohol, concessions, linen, paper products and uniforms; determine requirements for upcoming events; purchase and rent equipment, parts and services; make appropriate transfers of items to correct locations.
6. Maintain appropriate cash control policies at concessions and bars; establish a bank bag; ensure proper procedures and guidelines are followed; perform reconciliations and deposits at conclusion of events.
7. Ensure operations meet safety and sanitation standards; oversee licensing and certification of employees; compile data for employee records on classes attended, safety records and other pertinent information.
8. Communicate details of services to be provided with staff; coordinate food and beverage requests with Chef and kitchen staff; attend staff meetings and event update meetings.
9. Participate in the development and administration of the division’s annual budget; participate in the forecast of funds needed for staffing, equipment, materials, building maintenance, and supplies; monitor and approve expenditures; implement adjustments.
10. Establish and review policies and procedures for safely performing maintenance functions; train and review the work of employees in proper procedures, work methods, and equipment operation.
11. Prepare and maintain a variety of reports, records and logs.
12. Perform other duties of a similar nature or level.
QUALIFICATIONS
Knowledge of:
Principles of supervision and training.
Principles of budget preparation and administration.
Banquet operations, budgeting and cost control methodology.
Methods and techniques used to provide food and beverage services to groups of various sizes.
Operations, services and activities of a comprehensive custodial and building maintenance program.
Audio visual systems, equipment logistics, electricity, plumbing and HVAC systems.
Facility set-up and decoration techniques used for various types of events.
Principles and practices of food preparation including sanitation and sterilization.
General mathematics including addition, subtraction, division and multiplication.
Customer service principles and problem resolution techniques.
Principles and practices of record keeping.
Effective communication, presentation and public relations skills.
English usage, spelling, grammar and punctuation.
Modern office technology and equipment, including computers and related software applications.
Applicable tools and equipment operations.
Applicable Federal, State and local codes, laws and regulations.
Ability to:
Oversee, direct and coordinate the work of assigned staff.
Prepare, monitor and administer budgets.
Organize and supervise multiple banquets and events.
Follow standard operating procedures for set-up of facilities.
Analyze problems, identify alternative solutions, project consequences of propose actions and implement recommendations in support of goals.
Respond to requests and inquiries from the general public and City employees.
Establish and maintain accurate records, logs and files.
Interpret and apply Federal, State and local policies, laws and regulations.
Operate and use modern office equipment including computer and various software applications.
Communicate clearly and concisely, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of work.
Experience and Training Guidelines
Minimum Requirements:
Experience:
Three (3) years of increasingly responsible experience in convention center, banquet, food and beverage operations or a related field, including one (1) year of supervisory experience.
Training:
High School Diploma or G.E.D supplement with course work in hotel/restaurant administration or related field; Bachelors degree from an accredited college or university desired.
Other combinations of experience and education that meet the minimum requirements may be substituted.
License or Certificate
Possession of, or ability to obtain, a valid Colorado driver’s license.
Possession of, or ability to obtain, a valid Food Handler's Card issued by the County Health Department.
Possession of, or ability to obtain, rigger certification from nationally accredited theater management association.
WORKING CONDITIONS
Environmental Conditions:
The job is performed in the following working environment:
Field environment.
The following condition(s) may be present on a continuing basis:
Local Travel
Physical Conditions:
The job is characterized by:
Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
The following physical activities are very or extremely important in accomplishing the job’s purpose and are performed on a daily basis:
While performing the duties of this job, the employee is regularly required to stand, walk, kneel, stoop, squat, pull, push, reach for items, repeatedly twist the upper body, demonstrate manual dexterity, talk, hear, see, and perform medium lifting (above 25 pounds).