Assistant Banquet Manager

Job Title: Assistant Banquet Manager

Department: Banquet

Reports To: Banquet Manager

FLSA Status: Exempt

Hours: Combination of shifts, early AM, Mid and PM shifts based on business

Weekend coverage is needed consistently: If you are looking for weekends off, this is not the job for you

Reports to: Banquet Manager

Location: Allegria Hotel – 80 West Broadway, Long Beach NY 11561

Summary: Assists in developing banquet sales, prepares party specifications and executes events and serves food and beverages in an efficient, professional manner by performing the following duties.

• Assists the Banquet Manager with the following duties and responsibilities: Other duties may be assigned.
• Communicates health and/or safety concerns/violations immediately to management.
• Completes all assigned opening/closing side work to prepare dining room, set-up service stations for efficient operation during meal periods.
• Cleans and organizes assigned stations in the dining room prior to meal.
• Carries plates and/or service trays to and from kitchen and dining room.
• Serves customers in a professional manner as per training guidelines.
• Maintains service areas such as the dining room and service stations during meal period.
• Cross-serves and/or assists team members on an as-needed basis.
• Promote new business by attending community functions, and generating information to promote the company including brochures, pamphlets, and advertisements.
• Perform follow-up procedures with customers via telephone and written correspondence daily.
• Books and oversees the details of large parties, banquets and special functions.
• Supervises catered parties as needed.
• Re-stocks items for dining room as needed and alerts kitchen staff of stock shortages.
• Supervises the wait staff.
• Staffs banquets include scheduling and assigning staff to workstations.
• Applies knowledge of the full menu and other restaurant information.
• Assists servers, bartenders and customers as needed throughout the meal period.
• Adheres to all restaurant policies and procedures paying special attention to health and/or safety procedures.
• Reports any problems or discrepancies to management immediately.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:

Associate's degree (A. A.) or equivalent from two-year college or technical school; or six to eight years related experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Microsoft Word; Microsoft Excel; Microsoft PowerPoint; Publisher; PageMaker; Internet Explorer and Microsoft Access.

Specialized Training:

Culinary Arts and Food Service

Supervisory Responsibilities:

Directly supervises employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand, walk; sit; use hands and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 50 pounds.