Banquets Assistant Manager

• Assists in leading the banquet staff while personally assisting in executing events based on requirements and standards
• Assists in developing and directing team to provide consistent, high quality service
• Assists in managing departmental inventories and assets including par levels and maintenance of equipment
• Maintains attendance log for banquet employees
• Maintains and enforces established sanitation levels
• Adheres to and reinforces all standards, policies, and procedures
• Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores
• Orders supplies for the department
• Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor
• Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction
• Assists in scheduling banquet service staff to forecast and service standards, while maximizing profits
• Attends and participates in all pertinent meetings
• Leads shifts and actively participates in the servicing of events
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation
• Sets a positive example for guest relations
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• Empowers employees to provide excellent customer service
• Strives to improve service performance
• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
• Ensures employees understand expectations and parameters
• Observes service behaviors of employees and provides feedback to individuals
• Reviews comment cards and guest satisfaction results with employees
• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures

• High school diploma or GED
• 2 years experience in the event management, food and beverage, or related professional area

Knowledge of food and wine pairings and cutting edge cuisine