Manager - Restaurant Events

About Wynn Al Marjan Island: Wynn Al Marjan Island will be the first integrated resort in the UAE. Set to open in 2027, the resort will be located 50 miles from Dubai International Airport in the emirate of Ras Al Khaimah. The resort will offer 1,530 rooms and suites, 22 restaurants, lounges, and bars, a theater, and a beach club. It will feature multiple swimming and wading pools, water features, a five‑star spa, a salon, a shopping promenade, and a celebrations and events center. About the Position: Wynn Al Marjan Island is currently seeking a Manager – Restaurant Events to join the resort’s Food & Beverage team. The primary duties and responsibilities of this role are:
Assist in implementing the restaurant events and group dining strategy as directed by the Director of Restaurant Events. Contribute to lead generation, conversion, product/space packaging, minimums, and pricing to align with Wynn Al Marjan Island’s brand and business objectives. Support the Director with monthly and quarterly forecasts, pacing, and displacement recommendations to help maximize revenue and margin. Manage and grow the events sales pipeline (both inbound and outbound), striving to increase conversion rates through proactive prospecting, customized proposals, menu engineering, and creative upsell opportunities (such as welcome cocktails, premium pairings, AV, décor, and experiences), under the direction of the Director. Maintain and update private dining room (PDR) products, capacity charts, floor plans, and buyout playbooks. Ensure guest experience is balanced with operational efficiency and labor productivity, escalating key decisions to the Director as needed. Oversee day‑to‑day proposal, contract, deposit, and payment processes; coordinate with Legal/Finance on contract terms as required by the Director. Ensure compliance with health and safety, food safety/allergens, fire/occupancy, licensing, and guest data privacy standards. Coordinate cross‑functional planning with restaurant General Managers, culinary, beverage, stewarding, AV, security, housekeeping, VIP Services, Concierge, and Marketing to deliver seamless, on‑brand experiences, reporting progress and challenges to the Director. Work closely with culinary and beverage teams to help develop group menus, wine/spirits pairings, canapés, and premium experiences that reflect guest preferences and event themes, seeking guidance from the Director as needed. Maintain Forbes 5‑Star and Wynn luxury service standards at all guest touchpoints, from inquiry handling to post‑event follow‑up, ensuring personalization for VIPs and repeat clients. Escalate concerns or exceptions to the Director. Track and analyze key performance indicators (KPIs) such as lead volume, response time, conversion, ADR/minimum achieved, upsell, event margin, guest feedback/NPS, repeat rate, and pace versus forecast. Share insights and suggested improvements with the Director. Support effective use of CRM and reservations systems for lead tracking, forecasting, BEOs, seating/floor plans, and POS integrations. Ensure accurate and timely data management, and flag system issues to the Director. Collaborate with Marketing and PR on campaigns and partnerships to promote group dining and private events. Help host FAMs and tastings to encourage repeat business, as directed by the Director. Daily Operations Oversee the smooth handling of inquiries, site inspections, menu tastings, proposals, contracts, BEO issuance, and pre‑con meetings, ensuring timelines and responsibilities are clear and met. Update the Director on significant developments. Lead weekly BEO/operations meetings, finalize staffing plans, run‑of‑show, and contingency plans. Verify PDR set‑ups, AV checks, décor, and special requests, escalating complex issues to the Director. Provide on‑ground leadership during key events, anticipating guest needs, resolving issues promptly, and ensuring the flow and quality of service. Inform the Director of any significant guest concerns or operational challenges. Collect guest feedback and NPS, execute service recovery when needed, and share actionable insights and learnings with the Director for continuous improvement. Manage event‑related inventory (serviceware, décor, AV), monitor costs, and track event‑level profitability, providing regular updates to the Director. People Management and Training Supervise the Restaurant Events team (Managers, Executives/Coordinators, Group Reservations & PDR Hosts), fostering a culture of high performance and inclusion, and report staff development needs to the Director. Conduct regular coaching and reviews, align goals to KPIs, and support the creation of development plans (sales, negotiation, project management, luxury service), in collaboration with the Director. Implement and continuously improve SOPs, event playbooks, checklists, and BEO standards. Ensure team grooming, conduct, and luxury service behaviors meet expectations, and elevate persistent issues to the Dir