Assistant Banquet Manager

Description:

The Banquets Asst Manager is responsible for helping to ensure the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Banquet Asst Manager assists with oversight of all aspects of a banquet or event, including set-up, serving, and cleanup. This incumbent, in partnership with the Director of Banquets, is in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Requirements:

Education & Experience

• High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
• Supervisory experience required.
• Must be proficient in Windows operating systems
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Vinayaka Hospitality standards, as required by

scheduling which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper

uniform and name tag when working (per brand standards).

• Comply at all times with Vinayaka Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, etc.
• Prepare payroll & tip distribution for the Banquet department.
• Assist as necessary in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Director of Banquets.
• Review menu/service with Catering Manager and Executive Chef.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
• Respond to guests’ requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the Director of Banquets all materials and equipment that require ordering or need to be replaced.
• Requisition liquor, etc. for banquet bars.
• Responsible for safety, sanitation, and cleanliness of service areas.
• Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
• Attend daily BEO meeting.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Control and audit alcoholic and non-alcoholic beverages.
• Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
• Assist Director of Banquets and Catering Manager with special promotions or changes.
• Responsible for control and maintenance of all service equipment.
• Cross train as necessary as a manager/supervisor in other F&B Outlets
• Assist audio/visual company, as necessary.
• Be familiar with the operation of the P.O.S. system.
• Handle items for “Lost and Found” according to the standards.
• Other duties as requested by Director of Banquets or General Manager.