[RWROM] - Banqueting Manager - Events Operation Manager

Banqueting Manager
- Events Operation Manager Food & Beverage REPORTS TO: Director of Food and Beverage DOTTED LINE TO: Director of Events About Food & Beverage At Rosewood Rome, food and beverage embody La Dolce Vita, offering three distinctive outlets — a refined Italian bistro, a lively lobby café and bar, and a rooftop destination with sweeping city views — alongside curated events and elevated in room dining. Rooted in Roman heritage yet reimagined with contemporary flair, our culinary experiences celebrate local artisans, seasonal produce, and sustainable practices. The impact we aspire to create is a sense of connection: guests savoring authentic flavors, communities empowered through partnerships, and memorable moments that position Rosewood Rome as a cultural and culinary landmark. Impact of this role The Events Operations Manager is central to delivering exceptional event experiences that reflect the hotel's luxury standards and brand identity. This role ensures flawless execution of all events, from intimate gatherings to large-scale banquets, by coordinating logistics, managing resources, and maintaining operational excellence. Through meticulous planning and real-time problem-solving, the manager guarantees that every event runs smoothly, exceeding client expectations and enhancing guest satisfaction. Financially, the position drives profitability by optimizing event operations, controlling costs, and identifying opportunities for upselling and cross-selling services. By analyzing performance metrics and collaborating on strategic initiatives, the manager contributes to revenue growth while safeguarding quality and efficiency. Beyond operations, the Events Operations Manager fosters strong relationships with clients, vendors, and internal teams, ensuring seamless communication and collaboration. Their leadership in training and motivating staff creates a culture of service excellence and innovation, empowering the team to deliver memorable experiences consistently. Ultimately, this role bridges strategic vision and operational execution, making it a key driver of the hotel's reputation, client loyalty, and long-term success in the competitive luxury hospitality market.

Key Responsibilities
Ensure F&B activities align with corporate and hotel strategies and implement actions as appropriate. Prepare and update departmental operation manuals provided by Rosewood Corporate and implement them in the hotel. Hold monthly meetings with all restaurants to share financial performance (P&L), guest satisfaction scores, glitch reports, and upcoming objectives. Deliver a monthly P&L report with explanations for discrepancies to the Director or Assistant Director of F&B. Ensure associates meet Rosewood objectives and always deliver exceptional guest service. Personally verify service levels through Forbes and LQA spot checks. Be present during peak periods to ensure smooth operations. Monitor service and product quality, conduct inspections with chefs, and take corrective actions when needed. Deep knowledge of menu items and recommend food & beverage pairings and upselling alternatives. Prepare an annual marketing plan with the restaurant team and F&B Director. Continuously evaluate market trends and seek opportunities to increase restaurant visibility. Operate the restaurant to maximize profit and meet financial goals. Manage costs proactively and ensure compliance with financial policies. Develop associates through training, coaching, and career planning. Encourage creativity and innovation within the team. Knowledge of labor laws related to hospitality. Represent Rosewood positively inside and outside the hotel. Maintain high personal presentation standards and strong professional relationships. While this

job description
is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates. Critical Skills & Qualification Hospitality Education
- Degree or diploma in hospitality management, business, or culinary arts provides a strong foundation. Leadership Experience
- Minimum 3 years in a supervisory or management role within luxury hotels or high‐end restaurants. Food & Beverage Expertise
- Deep knowledge of food, wine, premium spirits, and menu design. Financial Knowledge
- Skilled in budgeting, forecasting, cost control, and analyzing P&L reports. Languages
- Fluent in English and Italian; additional languages are a plus for international clientele. Certifications
- Food safety, hygiene, and alcohol service certifications as required by local regulations. Guest Hosting & Relationship Building
- Acts as the face of the restaurant, warmly welcoming guests and building loyalty through genuine connections. Communication Skills
- Clear, empathetic communication with guests, staff, and other departments. Customer Service Excellence
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