Teams at The Blackstone Hotel

Manages banquet operations and food and beverage outlets, including restaurant, coffee shop, bar, and catering services. Supervises 5–50 associates, coordinates events and Banquet Event Orders, ensures service quality and regulatory compliance, manages staffing and workflows, controls labor and operating costs, processes banquet checks and gratuities, and collaborates with hotel departments and customers to deliver successful events.

Supervise front desk and housekeeping operations to ensure guest satisfaction, manage staffing, training, scheduling, cash handling, inventory, guest services, and enforce policies and emergency procedures.

Manage hotel accounting operations including month-end close, forecasting, journal entries, bank reconciliations, treasury and cash handling, AP/AR oversight, inventory month-end, audit implementation, and staff training to ensure accurate financial reporting and internal controls.