Provide guidance and structure, for setting-up events including but not limited to how to clean and set dishware, glassware, silverware, linens, upright pipes, crossbar pipes, drapes, napkins (folded), audio, lighting, any other request approved and outlined within the banquet event order (BEO). Reporting to the Director of Food & Beverage, this position plays a critical role in executing the department's annual operating plan, managing financial performance, developing management teams, and ensuring operational excellence across multiple dining venues.