Assistant Banquet Manager

POSITION: Assistant Banquet Manager

DEPARTMENT: Food & Beverage Savor

REPORTS TO: Banquet Manager

Summary

Monitors and supervises activities relating to food & beverage service for facility events.

Essential Duties and Responsibilities

· Follow weekly work schedule, as assigned by Director of Food and Beverage.

· Assigns functions to supervisory staff.

· Trains assistants, captains and service staff on a weekly basis.

· Recommends and maintains service standards and procedures.

· Monitors the physical condition of ballroom and function areas. Reports to Engineering and housekeeping any area that needs attention.

· Directs all aspects of maintaining existing equipment needed for banquet service, by working with stewarding, engineering and purchasing as needed.

· Oversees uniform control on banquet items.

· Recommends and purchases any additional or replacement items and/or equipment.

· Oversees banquet park stock on consumables. Monitors requisitions.

· Assists in controlling food and beverage costs. Monitors waste.

· Inventory control and ordering and follow up of banquet linens.

· Meet with all planners on a daily basis to review comments and concerns from their functions.

· Hold Banquet meetings to inform staff of policy changes and receive feedback from service personnel.

· Coordinate with kitchen and stewarding on the timing and production of functions.

· Oversees in conjunction with the appropriate department, the preparation, presentation and service of banquet food and beverage products to ensure the highest quality at all times.

· Tend to any special projects assigned that pertain to the over-all food and beverage operation.

· Assures that a daily inspection report is done on all facilities so that they are continuously maintained by the proper areas.

· Reviews daily employee inspection by Captain for appearance.

· Oversees the service by the individual employee, to include porters, waiter and captains in order to maintain the standards of the center.

· Does or directs the scheduling of porters, waiters and captains on a weekly basis. Schedule is turned into Food and Beverage Controller for approval prior to distribution.

· Directs the removal of all items and cleaning of storerooms on monthly basis.

· Takes or assigns the responsibility of counting the quantity of items received from the kitchen.

· Disciplines porters, waiter, captains as required if in variance to established standards or as directed.

· Directs set up of special functions involving the center.

· Handles last minute changes and inspects setup and staff for final conditions, will hold pre-function meetings to discuss meal, service and table assignments, etc.

· Performs all necessary supervisory functions to effectively and efficiently manage the personnel assigned.

· Maintains a qualified staff.

· Ensures proper training of personnel assigned.

· Supervisor “Cash Sales” to include inventory, receiving and deposit of monies.

· To assist management in other matters as requested.

Education and/or Experience

· Associates Degree from 2-year college or university.

· 1 to 2 years related experience and/or training or equivalent combination of education and experience.

· Previous management experience in a similar venue.

Skills and Abilities

· Demonstrated ability to control costs, generate increased revenue and manage accounts payable/receivable and financial reporting.

· Strong written, verbal and interpersonal skills.

· Ability to function in a fast-paced, team-oriented environment.

· Ability to manage several direct reports.

· Working knowledge of Excel and Word a plus.