We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As a Events Banquet Manager, you are responsible for being the liaison between the client, event managers, chefs, servers, and attendants. You must be able to oversee the setup and breakdown of private events. Additionally, you must be able to support, manage, and supervise banquet staff.

• Must be at least 21 years of age.
• Dynamic, enthusiastic, creative leader who thrives under pressure and is able to perform multiple functions and troubleshoots when needed.
• Ability to maintain financials for business booked and forecasted.
• Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items.
• Proficient computer skills.
• Requires coordinating skills to the extent of determining time, place, and sequence of operations to take place.
• Must be able to work 50-55 hours a week.
• Must be able to work a flexible schedule including early mornings, late nights, weekends and holidays.
• Must have extensive knowledge of Food and Beverage etiquette, guest relations and service standards.
• Two years’ experience in Banquet/Event Management.
• Previous management of private events, high volume restaurants, and fine dining establishment experience required.
• Must be able to read BEOs as well as execute every detail on the orders
• Maintains professional standards of dress and grooming which reflect a professional image.

Preferred:

• Bachelor’s Degree preferred; however, any combination of education and training within luxury hotel Catering, Sales and Convention Services commensurate with this position description will also be considered. Knowledge of Allseated and Tripleseat, a plus.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must be able to maneuver to all areas of the restaurant. Must be able to meet the physical demands of the position (standing/walking up to 12 hours, ability to lift up to 50 lbs). Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.

About The Kitchen Table at JBBDCo:

“Come as friends, leave as family”

Steeped in history and known for its best-in-class approach as well as craft innovation in whiskey making, the James B Beam Distilling Company is a celebrated and beloved part of Kentucky and the American whiskey tradition.

QED Hospitality has partnered with the JBBDCo as the Food & Beverage provider to help showcase the entire portfolio of offerings being produced on campus.

“The Kitchen Table” (an allusion to the Noe family’s tradition of hospitality) is a restaurant and event space that will provide an interactive experience that ignites a connection to Jim Beam’s family heritage through craft innovation and elevated hospitality, drawing spirited imbibers in for not only the first stop on the Bourbon Trail, but also the ultimate.