· Operations management reporting to Director of Sales and Director of Operations. Customer interface as on-site point of contact, ensuring perfect execution while coordinating pre and post event breakdown. · Utilization of Toast platform to maximize business opportunities through all available platforms and social media recommendations.· Training and continual development for a minimum of 20 employees, ensuring longevity of employee tenure and maintaining high level of satisfaction. Weekly payroll review to ensure accuracy for all full time and seasonal employees. Conduct interviews for hourly team members as needed, on boarding and determination of location fit based on experience and pay scale for appropriate event space.· Responsible for continual employee development, delivering all disciplinary actions and on the spot coaching opportunities. · Day-to-day operations employee management following company guidelines and labor matrix. Scheduling using internal systems to staff house events and three event spaces (The Social Club, The View at Briarcliff, The Gatsby on Oak and the Moose Truck when in season) · Coordination with multitude product vendors in Missouri and Kansas in the following categories, but not limited to: Ameripride, Breakthru Beverage, Southern Glazers, Performance Fodds, and US Foods. · Liquor program inventory management: ordering and accuracy to ensure maximization of profit margins for various event types based on state liquor licenses and municipalities based on licensing requirements. · Coordination with kitchen management to assist with accurate forecasting food purchasing, preparation, and dictation of company expectations for execution. Assisting team members when needed on all points including but not limited to food preparation and expedition to customers.

Reported directly to Banquet Executive. Lead on events including banquet events and plated dinners.Responsible for event set up and tear down of events including; coordination of team members and layout of space. Coordinate with restaurant managers for use of shared equipment. Responsible for set up and tear down of A/V equipment. Responsible for inventory management and ordering of linens. Execution of buffet set up and food monitoring on events. Daily closing of invoices and books, to insure transactions matched for end of day.Continuous coordination with sales department regarding planning, booking and execution of events, to ensure we exceeded the expectations of our clients.Coordinate with Banquet Executive for interviewing and hiring of new employees.

Reported directly to President of Company. Lead on events including fully catered events, plated dinners and execution of drop offs. Responsible for the preparation and cooking of food for fully catered events, plated dinners and drop offs.Responsible for inventory management and ordering of liquor.Coordinated and executed large event planning. Execution of buffet set up and food monitoring on events.

· Reported directly to General Managers and Assistant General Manager of Catering. · Extensive management and training of new team members and skill building of existing team.· Supervision of kitchen team, production and product demands of events · Coordinated and managed events of all size from 30 guest to 5,000 guest. Including private dining, catered events, plated dinners and drop offs. · Inventory and ordering of liquor, equipment and product through our vendors to appropriately match sales trends.· Adjusting scheduling and labor daily pertaining to business and event demands for staffing. · Facility and vehicle maintenance to insure the company was visually represented to a high standard · Continuous coordination with sales department regarding planning, booking and execution of events, to ensure we exceeded the expectations of our clients.· Daily closing of invoices and books, to insure transactions matched for end of day.

Management and training of new and existing team members.· Execution of all types of events including private dining, fully catered events, plated dinners and drop offs.· Facility and vehicle maintenance to insure the company was visually represented to a high standard.· Inventory and ordering of paper goods, food product and beverages. · Expediting and management of kitchen staff and food. · Daily closing of invoices and books, to insure transactions matched for end of day.

· Lead on events including private dining, fully catered events, plated dinners and execution of drop offs. · Training of new on boarding team members. · Facility and vehicle maintenance.· Management of food and equipment load out needs for events.

· Pulling and loading of food and equipment needs for events.· Back of house preparation of food.· Execution of buffet set up and food monitoring on events. · Hosting for seated events held at Starlight theatre