Meeting and Events Operations Manager
at Edwardian Hotels London - Careers Site

Date Posted: 11/05/2019

Job Description

 

 

Corporate/Radisson Blu Edwardian Bloomsbury Street/ 11082_26452_RFT_F02

 


At the heart of Edwardian Hotels London is a simple founding belief, that from back of house to the boardroom we are all Hosts. Everyone is encouraged to express their individuality and initiative, and to bring their passion to work. (We may wear uniforms, but we don’t believe in uniformity.)

Everything we do is driven by a desire to exceed our guests’, clients and partners expectations. To surprise and delight. To make the time our guests choose to spend with us genuinely exceptional. So that even the shortest stay with us, will last long in their memory. Everyone who works here does this every day across our portfolio of brands, in highly prestigious locations in London and beyond.

For 40 years Edwardian Hotels  London has built upon this ambition, and as a family owned company we’re proud of the freedom our independence gives us to grow our business on a relentless and memorable curve – upwards.

With an enviable collection of luxurious distinctive hotels and restaurants such as The May Fair Hotel, Radisson Blu Edwardian London Hotels, Steak and Lobster, Scoff and Banter, May Fair Kitchen, Annayu and May Fair Bar; in the most desirable locations of the UK's most vibrant cities, EHL's vision is unique: To Be Memory Makers.

Being a Memory Maker as a Meeting and Events Operations Manager

In this role, you will become part of the Edwardian family and work within M and E Operations in Radisson Blu Edwardian Bloomsbury Street

To achieve hotel revenue and profit targets, and customer and staff satisfaction goals, by directing conference and banqueting operations and by creating and maintaining a cohesive and motivated conference and banqueting operations team. Also to deliver a great service experience, which makes people feel special.

Key Requirements

 

  • Understands the strategic positioning of the hotel and company within the competitive market
  • Understands the tools of financial management, and uses them to predict and affect the hotel's position
  • IT applications: Micros, Opera, My HR World
  • Local area knowledge, including local competition in the market segment
  • Has food and beverage product knowledge, and an awareness of menus and pricing guidelines
  • Has a good command of the English language
  • Knowledge of Radisson Blu Edwardian systems and procedures
  • Is confident in their ability to communicate and establish rapport
  • Is able to improve the decision process making by clarifying and setting goals, sharing perspectives on reality, identifying options and creating consensus on a way forward.
  • Has the ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
  • Is an advocate for positive change and improvement within the organization by identifying and communicating the compelling need for change and improvements.
  • Can develop and guide others in professional growth and performance enhancement through assuring clarity of goals, employing reflective listening skills, and facilitating the generation of options and action planning.
  • Can assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Ensures effective communication and synergy between conference and banqueting operations team, food and beverage team and other hotel departments
  • Is able to analyse and control costs, in order to maintain positive cash flow and to maximize profitability
  • Business Communication: Use results-oriented writing techniques and strategies for correspondence (e.g. memos, letters, reports, emails, proposals, etc.) with correct grammar and punctuation.
  • Budget Management: Ability to manage to and achieve budget goals by analyzing historical data and forecasting costs and revenues.
  • Performance Management and Supervisory Skills: Ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels.
  • Change Management: Be an advocate for positive change and improvement within the organization by identifying and communicating the compelling need for change/improvements.
  • Coaching: Develop and guide others in professional growth and performance enhancement through assuring clarity of goals, employing reflective listening skills, and facilitating the generation of options and action planning
  • Has local area knowledge, including local competition in the market segment
  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
  • Maintains and displays in-depth Food and Beverage product knowledge consistently, in order to WOW the guest, promote sales, and ensure that all employees are provided with the necessary information to perform their job effectively
  • Trains staff in current food and beverage product and communicates daily specials and new menu additions
  • Monitors and controls departmental budget
  • Monitors equipment and staffing costs and makes adjustments accordingly
  • Ensures that all bills balance and assists Financial Controller with any bill queries
  • Determines appropriate staffing levels, and schedules staff to maintain a balance between customer demands, profitability and employee preferences
  • Prepares revenue forecasts for department, and takes action accordingly
  • Development implementation of the revenue and marketing plan for the outlet
  • Develops and implements special promotions on an ongoing basis, targeted at local business and hotel residents
  • Increases sales by coaching employees on effective sales techniques
  • Takes overall responsibility for guest and staff satisfaction, by directing the team
  • Selects, trains, develops, recognizes, coaches, evaluates and manages the performance of all staff in their respective areas
  • Leads by example, and motivates all their employees to anticipate guests needs and deliver service in a way that makes people feel special
  • Ensures all staff sign off on key financial and H and S procedures in accordance with company policy
  • Remains aware of all health and safety regulations regarding department and hotel, adheres to all emergency procedures, and trains staff accordingly
  • Ensures cleaning is carried out according to schedules that are signed for and records kept
  • Creates 100% guest satisfaction by providing the company experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
  • Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
  • Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
  • Provides Yes I Can genuine hospitality and teamwork on an ongoing basis
  • Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
  • Takes overall responsibility for guest and staff satisfaction by directing C%26B operations and the F and B outlets
  • Seeks opportunities to improve the guest experience by seeking feedback, and evaluating service levels, and developing strategies to improve areas of concern
  • Sets objectives for the C and B Operations Team and the F and B outlets and manages the team leaders
  • Ensures that rooms and other public areas are set up in accordance with Radisson Blu Edwardian C and B standards and are consistently maintained to Show-round standard
  • Ensures that all clients are effectively met and welcomed
  • Conducts daily meetings to discuss event detail, special requests and product development
  • Manages monthly inventories
  • Ensures that all storage areas, still rooms and bar areas are cleaned and inspected on a regular basis
  • Ensures that appropriate account and cash bar procedures are implemented in accordance with company standards
  • Ensure all legislative and company fire, health, hygiene, safety and security guidelines are upheld
  • Selects, trains, develops, recruits and selects qualified staff, recognises, coaches, evaluates and manages the performance of all staff in the conference and banqueting operations team
  • Communicates performance expectations and provide employees with ongoing feedback
  • Provides employees with coaching and counselling as needed to achieve performance objectives and reach their fullest potential
  • Evaluates employees performance and conducts regular appraisals and feedback sessions
  • Communicates and reinforces the vision of Making People Feel Special to employees
  • Provides employees with the tools necessary to perform job responsibilities
  • Gives personal attention, takes personal responsibility and uses teamwork to provide excellent guest service
  • Analyses and controls costs, in order to maintain positive cash flow and to maximise profitability
  • Develops annual budget recommendations and implements the approved budget.
  • Monitors and controls equipment, staffing and F and B sales costs on a daily basis, taking corrective action where necessary
  • Determines appropriate staffing levels, to maintain a balance between customer demands, profitability and employee preferences
  • Analyses business results on a regular basis and takes actions to improve results as appropriate
  • Establishes a cross-disciplined culture, which encourages employees to build strong working relations across all teams, and to respect different roles and responsibilities
  • Selects, trains, develops, recognizes, coaches, evaluates and manages the performance of all staff in the conference and banqueting operations team
  • Leads by example, and motivates conference and banqueting employees to anticipate guests needs and deliver service in a way that makes people feel special
  • Manages My HR World and rotas for the C and B team
  • Sets objectives for the Conference and Banqueting Team and manages the team leaders
  • Focus on being on the floor at key times, particularly at lunch and dinner
  • Coordinates the set-up of bar in accordance with Radisson Blu Edwardian Gap Standards
  • Oversees the beverage service provided in the bar and coaches employees on effective service and beverage presentation techniques
  • Inspects bar areas on an on-going basis and takes appropriate steps to ensure facilities meet or exceed hotel standards at all times
  • Leads by example, and motivates all their employees to anticipate guests needs and deliver service in a way that makes people feel special
  • Ensures effective communication and synergy between all food and beverage departments and other hotel departments
  • Confirms daily specials and new menu additions with the Executive Chef
  • Liaising with the Guest Service Manager for VIPs and guests special requests
  • Manages the operation of Room Service
  • Coordinates the set-up of Room Service areas in accordance with Radisson Blu Edwardian's standards
  • Oversees the food and beverage service, coaches employees on effective service and food presentation techniques as per companies gap standards
  • Inspects all Room Service Areas (Store rooms and steel room) on an on-going basis and takes appropriate steps to ensure facilities meet or exceed hotel standards at all times
  • Conducts daily pre-shift meetings to discuss specials, house count, reservations and new menu items in the absence of the Room Service Manager
  • Takes an active role in general Hotel duty management and F and B senior person on duty
  • Performs other duties required to provide the service brand behavior and genuine hospitality

 We Believe In Developing and Delighting Our Hosts So You Will Receive:

  • Competitive Salary
  • Complimentary 2 night stay in a luxury Edwardian Hotel of your choice (after two years service)
  • Preferential accommodation rates for all Edwardian Hotels for Hosts, friends and family
  • Discounts on food and beverage up to 30% in all Edwardian restaurants and bars
  • Discounts on Spas and beauty treatments
  • Hot meals and salad bar, teas, coffees and juices provided each day
  • Uniforms provided per role requirement

All Hosts must have valid permission to live and work in the United Kingdom. Verification of documentation will be undertaken as part of the recruitment process.

 

Job Snapshot

About Us

Welcome to Edwardian Hotels London.

Edwardian Hotels London is a collection of luxury hotels in central London, Heathrow, and Manchester. Our hotels provide luxury without pretension. Individually designed rooms, the latest technology, new meeting spaces, chic restaurants and bars and service that focuses on every detail of your stay, so that you do not have to.

With an enviable collection of distinctive hotels and restaurants such as The May Fair Hotel, Radisson Blu Edwardian London Hotels, Steak and Lobster, Scoff and Banter, May Fair Kitchen, Annayu and May Fair Bar; in the most desirable locations of the UK's most vibrant cities, Edwardian Hotel's vision is unique: To Be Memory Makers.