Banquet Manager Job at Legends Global (Kissimmee)

Job Description

Monitors and supervise activities relating to food & beverage for facility events.

Job Responsibility

Follow weekly work schedule, as assigned by Director of Food and Beverage
Assigns and/or reviews function assignments of service and bar staff
Trains assistants, captains, service and bar staff on a weekly basis
Recommends and maintains service standards and procedures for catering and bar service
Monitors the physical condition of banquet halls and function areas
Works with catering, culinary and event coordinators, security and operations/engineering on function room set-ups
Directs all aspects of maintaining existing equipment needed for banquet and bar service
Monitors uniform control on banquet and bar items
Recommends and orders any additional or replacement items and/or equipment
Analyzes banquet and bar stock on consumables
Produces requisitions
Assists in controlling food and beverage costs
Monitors waste
Initiates after event reports to the Food and Beverage Director
Inventory control and ordering and follow up of banquet linens catering and bar stocks
Meet with Catering Service Manager daily to review comments and concerns from their functions
Hold banquet/bar meetings to inform staff of policy changes and receive feedback from service personnel
Coordinate with kitchen on the timing and production of functions
Monitors the preparation, presentation and service of banquet food and beverage products
Tend to any special projects assigned that pertain to the overall food and beverage operation
Reviews daily employee inspection by Captain for appearance
Do annual and periodic reviews on Captains and Servers and Bartenders
Oversee the service by the individual employee
Completes or directs the scheduling of servers, bartenders and captains on a weekly basis
Directs/assigns the cleaning of the banquet Storeroom on a regular basis
Takes or assigns the responsibility of counting the quantity of items received from the kitchen
Takes or assigns the responsibility of counting the guests upon arrival and updating to give kitchen correct number
Direct set-up of special functions involving the locations
Handles last-minute changes and inspects set-up and staff for final conditions
holds pre-function meetings
Take initiative in proving, upgrading and implanting new standards and systems
Identifies and controls work relationships, areas of accountability and performance of personnel assigned
Determines standards of performance as a basis to review progress of personnel assigned
Ensures proper training of personnel assigned
Fosters a cooperative and harmonious working climate
Develop individuals for future advancement
Interviews, hires, and trains incoming service and bar staff
Monitors and directs the service and/or bar personnel during an event
Inspect locations and observe workers and patrons to ensure compliance with occupational, health, and safety standards and local liquor regulations
Assists management in other matters as requested
Completes “End of Month” inventory on all catering and bar stocks

Requirements

Associate’s degree from 2-year college or university
1 to 2 years related experience and/or training or equivalent combination of education and experience
Previous management experience in a similar venue
Communicates efficiently and effectively
Effectively solves problems
Performs all necessary supervisory functions to effectively and efficiently manage the personnel assigned
Maintains a qualified staff
Demonstrated ability to control costs, generate increased revenue and manage accounts payable/receivable and financial reporting
Strong written, verbal and interpersonal skills
Ability to function in a fast-paced, team-oriented environment
Ability to manage several direct reports
Working knowledge of Excel and Word a plus

What we offer

medical
dental
vision
life and disability insurance
paid vacation
401k plan

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