Assistant Manager - Banquets Event Operations

JOB SUMMARY

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.