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.
CANDIDATE PROFILE
- Education and Experience:
- High school diploma or GED;
- 2 years experience in the event management, food and beverage, or related professional area.
CORE WORK ACTIVITIES
- Supporting Management of Department Operations and Inventories
- 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 (SOPs, LSOPs, etc.).
- Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
- Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).
- Uses banquet beverage Use records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory, and requisitioning liquor.
- Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
- Schedules banquet service staff to forecast and service standards, while maximizing profits.
- Participating in and Leading Banquet Teams
- Attends and participates in all pertinent meetings.
- Leads shifts and actively participates in the servicing of events.
- Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
- Providing and Ensuring 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 employees to provide excellent customer service.
- Strives to improve service performance.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
- Conducting Human Resources Activities
- Interviews and hires Banquet captains and employees with appropriate skills.
- Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
- Ensures employees understand expectations and parameters.
- Observes service behaviors of employees and provides feedback to individuals.
- Reviews comment cards and guest satisfaction results with employees.
- Participates in the development and implementation of corrective action plans.
- Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
