Assistant Banquet Manager

The Hoya Hotel at Georgetown (Crestline Hotels and Resorts)•Washington, DC

6d•$50,000 - $55,000

About The Position

The Assistant Banquet Manager is responsible for the successful operation and administration of the banquets department. The role balances department operations with providing guests an exceptional food and beverage experience while maximizing profitability. The Assistant Banquet Manager ensures banquet activities are carried out professionally, according to standards, and at the highest level of service. They develop and maintain a competent, motivated, and empowered banquet staff by leading, training, coaching, motivating, engaging, and providing daily feedback to staff, supervisors, and managers. The role also serves as the banquet department liaison to other hotel departments.

Requirements

High school graduate or GED, or four years of work-equivalent experience.
Computer skills required.
Experience with hotel banquet systems such as MICROS is required.
First aid certification as required.
Serve Safe certification required.

Nice To Haves

Microsoft Office skills preferred.
CPR certification desired.

Responsibilities

Investigate and resolve complaints regarding food quality, service, or accommodations.
Schedule and receive food and beverage deliveries, checking contents for quality and quantity.
Monitor food preparation methods, portion sizes, garnishing, and presentation to ensure food meets standards.
Monitor budgets and payroll records, and review financial transactions to confirm expenditures are authorized and budgeted.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations for food preparation, service, and building maintenance in lodging and dining facilities.
Maintain records required by government agencies regarding sanitation and food subsidies when applicable.
Establish personnel performance and customer service standards.
Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing and requisition needs.
Review work procedures and operational problems to identify ways to improve service, performance, or safety.
Perform food preparation or service tasks, such as clearing tables and serving food and drinks, when necessary.
Maintain food and equipment inventories and inventory records.
Organize and direct worker training programs; resolve personnel problems; hire staff; and evaluate employee performance.
Order and purchase equipment and supplies.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Record the number, type, and cost of items sold to identify unpopular or less profitable items.
Assess staffing needs and recruit staff, including through newspaper advertisements or job fairs.
Arrange equipment maintenance and repairs, and coordinate services such as waste removal and pest control.
Monitor employee and patron activities to ensure liquor regulations are followed.
Work closely with clients to ensure their needs are met and exceeded.
Coordinate banquet department operations with other hotel departments.