Assistant Banquet Manager

Overview ASSISTANT BANQUET MANAGER SUMMARY: The Assistant Banquet Manager will assist the Director of Banquets and Catering in the operation of meetings and events to deliver a consistently first-class banquet experience for our guests and members. They will also ensure that our team members are given the proper support and direction so that they may provide quality service to our guests during their experience with us. Tasks the Assistant Banquet Manager will be required to perform include captaining events, supervising personnel, ensuring BOH and FOH facilities are clean and properly decorated. This position will also assist with interviewing and training employees, performing administrative functions, and preparing employee work schedules. The assistant banquet manager is a skilled professional who supports and manages events and venues, directs the catering staff, pre-plans events to ensure consumer satisfaction. In addition to these duties, they will act as a link between the client and staff to interpret goals clearly to enable them to carry out their respective duties. Responsibilities Upon client arrival to hotel, assist in facilitating a smooth transition from catering/sales to onsite facilitation of group events Greet guests, create an enjoyable first impression Anticipate guests’ needs and provide appropriate service Work closely with Food and Beverage Directors and Supervisors and coordinate with kitchen staff to execute the details of the menu, food preparation activities, and service standards Understand the timing of an event and correctly communicate that timing to the chef for food preparation and timely service Supervise banquet staff, including servers, bartenders and house attendants by assigning server stations and function side work duties Supervise service received by guests, clearing and post-function cleanup of function rooms, aisle, storage areas and equipment Lead the service staff during a banquet by communicating timing, sections, expectations Schedule banquet service personnel, assign specific tasks or services, ensure that safety and sanitation codes are followed; examine the cleanliness of the venue, including bathrooms, prior to a function Inspect food service tables and table place settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged, and attractive Ensure all scheduled events take place on time and according to plan. Interact with the host to respond to any special requests or last-minute adjustments prior to and during the event Supervise set up and service for simultaneous events in multiple venues Interview, train, schedule and supervise banquet service and bartender staff Communicate clearly and effectively in a fast-paced atmosphere Responsible for the full execution of assigned banquet events Supervise and train banquet crews in the fundamentals of banquet food and beverage service Inventory and count out bars Efficient with POS system and/or Sales & Catering System for properly posting charges for banquet events in a timely and accurate manner Follow company SOPs in regards to uniforms/grooming, and cash handling policies and update/add accordingly Directly contribute to the profitability of the banquet department by controlling food costs, beverage costs, labor costs throughout the events Assist Director of Banquets and Catering as needed as well as other team members Clean and stock service areas Requirements Minimum 3 years as banquet captain in a high volume, upscale 4 star/4 diamond or equivalent property (hotel or country club preferred) Ability to communicate clearly and effectively in a fast-paced atmosphere Prior proficiency with Word, Excel, POS systems, and the ability to count, read and write accurately in the English language Lifting supplies or equipment of thirty (30) pounds or more with frequent pushing, pulling, bending, stooping and upward reaching Prolonged periods of standing and walking coupled with frequent agility and dexterity required A functional knowledge of food techniques for preparation and review #J-18808-Ljbffr