Requisition ID: 017711
|Auxiliary Services |
|USC Radisson Hotel |
|University Park Campus |
|USC Auxiliary Services, one of the largest divisions at The University of Southern California, is a dynamic organization comprised of five integral business units: USC Bookstores, USC Hospitality, USC Housing, USC Transportation, and the Radisson Hotel. At USC Auxiliary Services, we strive "to create the best USC experience" with quality products and services that anchor our Los Angeles campuses. Whether you come to USC for a day's visit, a world-class education, or a rewarding career, there's a good chance you'll be shopping, dining, riding, or staying with us!|
USC Auxiliary Services is seeking a Event Manager to join the Radisson Hotel team.
The Radisson Hotel at USC is conveniently located steps from USC's University Park Campus and local Los Angeles attractions. With over 200 guest rooms and 15,000 square feet of banquet and meeting space, the hotel is a premier venue for business or leisure. An ideal destination for vacationing guests, game-day fans, prospective students, and visiting faculty, the Radisson hotel proudly features numerous amenities which include an outdoor swimming pool, modern fitness center, and two superb restaurants.
Oversees the dining requirements of guests during meetings, business and social gatherings. Oversees all aspects of banquet or event functions from pre-planning to completion such as room set-up, serving, maintenance, cleanup, and breakdown of equipment.
Coordinates and supervises the execution of all banquet functions to ensure clients' specifications are adhered to and that functions run smoothly and efficiently.
Oversees set-up of banquet event to include proper placement of linens, cutlery, china, and glassware according to event order specifications. Conducts visual inspections of rooms and equipment prior to banquet event for cleanliness, proper inventory and set-up. Oversees dismantling, removal, and storage of equipment.
Supervises subordinate staff. Evaluates employee performance, provides guidance and feedback. Counsels, disciplines and/or terminates employees as required.
Schedules staffing for wait staff, bartenders, etc. for specific events.
Liaises with clients to ascertain precise event requirements. Negotiates arrangements with clients and executes banquet or event that meets or exceeds expectations. Produces detailed proposals for clients' events. Plans room layouts in collaboration with clients.
Creates an environment establishing highest standards of quality customer service to guests. Handles client queries on the day of the event. Troubleshoots operational problems and provides solutions.
Provides projections and reports for development and administration of budget. Monitors expense and labor costs to meet budget guidelines.
Monitors and ensures compliance with health and safety standards and adherence to insurance and legal obligations.
Conducts post-event analysis and evaluation including entering event information into database and producing reports for event stakeholders and management, as requested.
Oversees maintenance of inventories on equipment, food, and beverage items.
Interacts with other special events and catering areas and event planners to ensure coordination of banquet or event specifications.
Performs other related duties as assigned or requested. The University reserves the right to add or change duties at any time.
The University of Southern California values diversity and is committed to equal opportunity in employment.
Combined experience/education as substitute for minimum education
|2 years |
|Experience managing and training a banquet team. Knowledge of various food service styles (i.e., French service, Russian service, Family Style service, Butler style service). Thorough understanding of all levels of banquet service. Outstanding verbal and written communication skills. Demonstrated attention to detail and excellent organizational and interpersonal skills. Ability to prioritize work in an active work environment while providing excellent customer service. |
|Bachelor's degree |
|3 years |
|Three years experience in restaurant or hotel industry. Degree in food service or hospitality management. |