Assistant Banquet Manager

Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties.

Responsibilities

Manages departmental inventories and assets including par levels and maintenance of equipment; Conducts monthly department meetings with the Banquet captains and employees; Maintains attendance log for banquet employees; Maintains and enforces established sanitation levels; Adheres to and reinforces all standards, policies, and procedures; Orders supplies for the department; Uses banquet beverage records to guide supervisor in controlling liquor costs; Schedules banquet service staff to forecast and service standards while maximizing profits; Leads shifts and actively participates in servicing of events; Interacts with guests to obtain feedback on product quality and service levels; Responds to and handles guest problems and complaints; Interviews and hires Banquet captains and employees with appropriate skills; Supports departmental orientation program for employees; Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

Requirements

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