Assistant Banquet Manager

Corporate Office•Atlanta, GA

2h•Onsite

About The Position

The Assistant Banquet Manager will lead the banquets department and ensure that functions at the hotel are properly set up and executed. This is a great opportunity for someone looking to further their hospitality career and join a team of dynamic associates.

Requirements

Minimum 2 years of previous Banquet management/supervisory experience, preferably in hotel setting.
Exceptional people skills and leadership skills are required.
Must be detail oriented and demonstrate the ability to perform professionally under high levels of stress.
Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, members, management and co-workers, both in person and by telephone.
Must be able to work flexible shifts, including nights, weekends and holidays.
Must have and maintain Food Handlers and TIPS certifications.

Nice To Haves

Some college is also preferred.

Responsibilities

Maintain a balance between floor supervision, administration, associate training and mentoring, and communication with groups.
Assist in overseeing the operation of the Banquet department.
Determine set-ups in conjunction with Director of Catering.
Coordinate functions with service staff, Chef and Head Steward.
See that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
Food cost conscious, coordinate with the Stewarding Department on fast recovery of food leftover and minimizes waste.
Brief waiters on functions and procedure of service, ensuring that all associates have the tools necessary to perform their jobs successfully.
Establish high standards of quality service and maintains them through effective training and continuous upgrading.
Assist in maintaining records, reports, closing reports and payroll costs.
Inspect function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
Remain conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
Responsible for controlling loss, breakages, especially as it relates to china, glass, silver and linen within the department.
Maximize profits in the department through effective management techniques keeping in mind at all times guest satisfaction.
Must stay updated on new food and wine trends.
Sets the pace and a good example for a successful quality operation.
Ensure that all associates are in appropriate uniforms and attire for their scheduled shifts.
Prepare for and conduct departmental meetings.
Use Synergy and Epitome Reports to effectively relay guest concerns to other departments.
Assist with interviewing, hiring, training, planning, assigning, and directing work of Banquet staff.
Assist with evaluating performance, rewarding, and disciplining Banquet staff.
Assist with forecasting weekly labor and scheduling, according to hotel occupancy and business levels.
Assist with administering department payroll to ensure associates are paid correctly and on time.
Champion the Omni / Power of Once culture.