EVENT SERVICES MANAGER

Banquet/Event Manager

The Banquet/Event Manager will oversee all aspects of a banquet function from set up to break down and be the point of contact for the meeting planner or host. The Banquet Manager must have previous banquet service and experience and possess outstanding leadership and guest service skills. The Banquet Manager is responsible for maintaining high standards of guest service, safety, and cleanliness, and be able to work flexible hours, weekends, holidays and late nights. The Banquet Manager is to ensure that each and every guest has a positive experience from start to finish and that all expectations are exceeded and be able to resolve any issues that may arise. S/he will be responsible for exemplifying our culture and the following:

Qualifications:

• Prior experience food and beverage
• Prior guest service training.
• Knowledge of proper food handling.
• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• Strong written / verbal communication skills.
• Positive, upbeat attitude / personality.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Punctuality and regular and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the public.
• Proper food safety training and certification as described by law.
• Experience working with computers (MS Office/Google) / POS systems (Micros)
• Must have some familiarity of basic cooking skills

Physical Demands:

• Endure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping.
• Ability to lift, bend, stoop, push or pull. Requires carrying trays of food and bus trays of dishes up to 50 lbs.
• Ability to push or pull a vacuum or wheeled cart weighing up to 50 lbs.

Principal Responsibilities:

• Assist with hiring, development, scheduling and training of banquet staff
• Ensure high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish
• Provide a two-way communication between the client and the banquets team
• Properly handle daily cash deposits
• Create a service first work environment
• Ensure that every dish presented is of the highest quality
• Assure cleanliness of front of the house areas including windows, light fixtures and entrance as assigned
• Assign service related tasks to servers
• Bus tables and assist with processing dirty dishes if necessary
• Anticipate supply needs for each event (China, glass, silver, equipment, etc)
• Ensure dining and buffet tables are properly prepared for service
• Communicate to staff if the kitchen staff is running out of any items
• Be able to open and pour wine at tableside
• Performing basic cleaning tasks as needed
• Fill in for absent staff as needed
• Greet all guests warmly with an appropriate greeting
• Adhere to grooming and appearance standards consistently
• Understand and communicate products and services available at the Hotel
• Follow all company safety and security policies and procedures
• Report accidents, injuries, and unsafe work conditions to manager
• Ensure team members' uniform is neat and professional and grooming standards have been followed
• Maintain confidentiality of proprietary information; protect company assets
• Anticipate and address guests' service needs
• Assist individuals with disabilities
• Thank guests with genuine appreciation
• Develop and maintain positive working relationships with others
• Comply with quality assurance expectations and standards