Private Dining Manager, Ruth's Chris Restaurant - Full Time

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown - and start your unstoppable career here.

This is a full time position with various hours between 1st and 2nd shift. Weekend availability required.

This position is eligible for full benefits (medical, dental & vision), 401K, paid vacation, tuition reimbursement, discounted downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

To maximize the sales opportunity of the restaurant primarily through the banquet facilities. A banquet is defined as any guest reservation that requires a private dining room, a pre-set menu and/or audiovisual equipment.

MAJOR RESPONSIBILITIES
• Generate sales leads outside of the restaurant by using all forms of communication (Email, telephone, cold calls, mailings, attending fairs and conferences, etc.)
• Join organizations such as The Chamber of Commerce, Rotary Club, business organizations, etc., and attend meetings to promote the restaurant.
• Communicate with the General Manager of the restaurant to determine blackout dates for when business patterns dictate that private dining rooms will be scheduled for normal a la carte dining to ensure maximum restaurant sales and profitability. Blackout dates will be set with and agreed upon with the Banquet Sales Coordinator in a timely manner by the restaurant General Manager.
• Meet with guests to show facilities, develop menus and offer other services such as audio/visual, entertainment etc.
• Develop agreements, calendars and event orders. Follow up with clients to obtain signed contracts and required deposits.
• Greet all groups upon arrival for the scheduled event to review arrangements and introduce the booking host to the MOD and the lead server. The preference is for the Sales Manager to be present through the service of the entrees unless multiple parties make this impossible.
• In the absence of the General Manager, or Assistant General Manager operates as the manager-on-duty for the shift when needed. Which includes need to work as a floor manager during meal periods to: support the service staff; ensures the highest levels of quality and service; visit tables to interact with guests; monitors proper front door procedures, reservations, seating and greeting which result in effective control of the flow of our guests
• Communicate with the Restaurant and Kitchen Manager at least once a week, to review the upcoming bookings in order to ensure a "Raving Fans" experience for all dining guests.
• Conduct follow up interview with the booking host to ensure a "Raving Fan" experience was delivered and request an opportunity for future business and maintain in database.
• Work with management to execute outside activities of local store marketing plan.
• Track all banquet sales to compare to prior year and budget.
• Develop client list to be used for future mailings and announcements.

MINIMUM POSITION CRITERIA
• Must be computer literate in Word and Excel and other software as applicable
• Prior sales experience required, customer service and/or restaurant management is a strong plus
• Must be able to travel out of town for a 3 week period to complete training
• Must have a valid driver's license
• Must have reliable transportation covered by insurance available to make calls outside of the restaurant
• Must express maturity and social skills appropriate for our guests
• Must be able to fully understand the individual restaurant's capabilities, business patterns, room sizes/capacity, and private room availability to ensure a "Raving Fans" experience for all guests attending a banquet
• Must be able to work a flexible schedule and expect to work weekends, nights and holidays
• Must be appropriately dressed in business attire to represent Ruth's Chris Steak House inside and outside of the restaurant
• Must be certified on all front of the house service modules and the following Elite modules: Sexual Harassment, Interpersonal Skills, Hospitality and Guest Interaction, Team Building

CERTIFICATES, LICENSES, REGISTRATIONS
• TIPS Certifed

EDUCATION and/or EXPERIENCE
• A four year degree from an accredited college or University is preferred.
• 4+ years Management experience in a high volume restaurant or hotel.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
• Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length.
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
• Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers.
• Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
• Must be able to work the hours necessary to operate and manage the day-to-day business and to accomplish the short and long-term goals of the restaurant and the company.