Assistant Banquet Manager

Assistant Banquet Manager

The Assistant Banquet Manager will lead the banquets department and ensure that functions at the hotel are properly set up and executed. This is a great opportunity for someone looking to further their hospitality career and join a team of dynamic associates.

Responsibilities

• Maintain a balance between floor supervision, administration, associate training and mentoring, and communication with groups.
• Assist in overseeing the operation of the Banquet department.
• Determine set-ups in conjunction with Director of Catering.
• Coordinate functions with service staff, Chef and Head Steward.
• See that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
• Food cost conscious, coordinate with the Stewarding Department on fast recovery of food leftover and minimizes waste.
• Brief waiters on functions and procedure of service, ensuring that all associates have the tools necessary to perform their jobs successfully.
• Establish high standards of quality service and maintains them through effective training and continuous upgrading.
• Assist in maintaining records, reports, closing reports and payroll costs.
• Inspect function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Remain conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
• Responsible for controlling loss, breakages, especially as it relates to china, glass, silver and linen within the department.
• Maximize profits in the department through effective management techniques keeping in mind at all times guest satisfaction.
• Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
• Ensure that all associates are in appropriate uniforms and attire for their scheduled shifts.
• Prepare for and conduct departmental meetings.
• Use Synergy and Epitome Reports to effectively relay guest concerns to other departments.
• Assist with interviewing, hiring, training, planning, assigning, and directing work of Banquet staff.
• Assist with evaluating performance, rewarding, and disciplining Banquet staff.
• Assist with forecasting weekly labor and scheduling, according to hotel occupancy and business levels.
• Assist with administering department payroll to ensure associates are paid correctly and on time.
• Champion the Omni / Power of Once culture.

Qualifications