Assistant Banquet Manager

Managing Banquet Operations

• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).

• Applies knowledge of all laws, as they relate to an event.

• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.

• Adheres to and reinforces all standards, policies & procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).

• Maintains established sanitation levels.

• Manages departmental inventories and maintains equipment. Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.

• Schedules banquet service staff to forecast and service standards, while maximizing profits.

• Assists team in developing lasting relationships with groups to retain business and increase growth.

Participating in and Leading Banquet Teams

• Sets goals and delegates tasks to improve departmental performance.

• Conducts monthly department meetings with the Banquet team.

• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.

• Acts as a liaison to the kitchen staff.

• Leads shifts and actively participates in the servicing of events.

Ensuring and Providing Exceptional Customer Service

• 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 associates to provide excellent customer service.

• Ensures associates understand expectations and parameters.

• Strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Reviews comment cards and guest satisfaction results with associates.

Conducting Human Resources Activities

• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.

• Observes service behaviours of associates and provides feedback to individuals.

• Monitors progress and leads discussion with staff each period.

• Participates in the development and implementation of corrective action plans.

• Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses continuous improvement of guest satisfaction.

• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).

• Healthcare plan and 24 hours insurance
  
• A lot of opportunities for training, development and internal promotion
• Great discount on room rate and F&B for associates, family and friends
  

Management Competencies: Leadership, Managing Execution, Building Relationships, Learning and Applying Personal Expertise

Education: High school diploma or GED.

Experience: 2 years' experience in the food and beverage, culinary, or related professional area.

• Resume and an application letter in English
• A Resume in English certified by local authority within the last 6 months
• Health certificate within the last 6 months
• A photocopy of ID card
• Health insurance card
• Letter of Recommendation