Job Description of the General Manager for The Wellington
Fishers Banquet and Conference Center
Overview
The General Manager is responsible for the overall operation of the facility. This involves not only
running the facility during an event, but also handling all the preparation before the event and after
as well. A General Manager should work closely with clients to ensure their event is a success, and
follow up with the client to get feedback after the event itself as well. General Managers not only
manage client relations but also maintain employee and vendor relations to run a successful facility.
Reports to: Cami O’Herren majority owner
Event Planning
The General Manager is responsible for assisting in the planning of events for clients. Some aspects
of planning can include helping the client find other service providers such as disc jockeys, limousine
companies, photographers, videographers and wedding planners. A General Manager should
develop a list of other professionals in these fields and provide them as referrals to clients. The
General Manager should offer to either provide this list or to book these service providers for the
client. The General Manager will attend events. A system will be developed to determine how many
events need to be attended and relying on other staff for supervision.
Selling
The General Manager is responsible for all of the sales activates and will work with the sales staff (if
any) to coordinate all sales. General manager is responsible to produce all BEO’s. The General
Manager should answer phone calls and e- mails in a timely manner. The goal is to respond to all
inquiries within 2 hours. All contracts for clients and vendors are to be approved by owners prior to
signing the contract.
Accounting
The General Manager is responsible to collect all checks and or credit card payments. All events
are to be paid for in advance of the event per our standard contract. If the client requests something
other than our normal terms, please ask the owner to sign off on this. General Manager will work
with the accountant and the General Manager is responsible for all collections.
Marketing
The General manage will work in conjunction with the sales staff (if any) to coordinate all marketing
activities including but not limited to: being active and participating in the local community such as
chamber of commerce/ rotary/churches etc. Also the General Manager in conjunction with the sales
staff (if any) is responsible for all internet marketing such as social media, website updates,
advertising in print and any other types of marketing agreed to with the Owners.
Customer Service
The General Manager should be available to clients at all times during their events. The General
Manager should ask the client for a central contact during the event. He should check in with that
person periodically during the event. If the staff falls behind serving food for the client, the General
Manager should help the service staff on the floor.
Decorating
The General Manager is responsible for the appearance of the facility before and during the event.
She should work with clients to determine how many people are attending each event and what type
of seating the client would like. The General Manager should then design a room layout for the client
that meets the client's seating needs and any entertainment needs, such as having a dance floor
available or setting up equipment for audio visual presentations during the event. If the client has
special requests for decorations, the General Manager may need to contact outside vendors to help
supply equipment. One example of this would be if the client is hosting a casino night and needs to
have casino table games set up at the catering facility.
Menu Planning
The General Manager should work with both his chef and the client to choose a proper menu. The
General Manager is responsible for overseeing all food ordering. The manager should have a list of
the foods that his kitchen can create for the client along with the pricing. She should have the chef
attend the menu planning meeting with the client in case the client has any special requests that
may not be on the standard menu, or in case the client wants to have input from the chef on food
suggestions. The General Manager should prepare examples of common menus for a client before
the meeting and arrange to offer samples of the food at menu planning meetings. General Manager
will be in charge of food ordering and verify food costs are in line with the food sales target goal.
Scheduling
The General Manager is responsible for the daily operations of the facility. This means that the
position must train and schedule staff to work events. The General Manager must make sure he or
she has enough staff to work an event and match the personality of the staff to the personality of the
client. Some waiters and waitresses can interact with the client more effectively for specific types of
events and this should be a consideration when scheduling. Some staff members work better
maintaining a buffet table and others that excel at table service. The General Manager should know
the skills of his or her staff and use that to help with selecting the event staff for each event.
General Manager responsible for collecting hourly totals from time cards. General Manager will
avoid overtime as much as practical. General manger will maintain labor costs at agreed % of
overall gross sales.
Vendor Relations
The General Manager is responsible for ordering the food for the facility. The position should keep in
constant contact with his vendors. These vendors do not include only food providers but also other
services, such as linens and equipment suppliers. The General Manager is responsible for
comparing the prices of different suppliers and making sure he is getting the best service for the
money. He or she should attend catering fairs from time to time to meet new vendors and keep up
to date on the latest food and cooking supply trends.
Operating expenses
General Manager for controlling operating expenses to lowest reasonable level for items such as
utilities (adjust AC/Heat) linen expenses, exterminator and any other expenses that the General
Manager can affect.