Assistant Banquet Manager

Westin Chicago North Shore•Wheeling, IL

18h•Onsite

About The Position

The Banquets Asst Manager is responsible for helping to ensure the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Banquet Asst Manager assists with oversight of all aspects of a banquet or event, including set-up, serving, and cleanup. This incumbent, in partnership with the Director of Banquets, is in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Requirements

High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
Supervisory experience required.
Must be proficient in Windows operating systems
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, etc.

Nice To Haves

Approach all encounters with guests and employees in a friendly, service oriented manner.
Maintain regular attendance in compliance with Vinayaka Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
Comply at all times with Vinayaka Hospitality standards and regulations to encourage safe and efficient hotel operations.

Responsibilities

Prepare payroll & tip distribution for the Banquet department.
Assist as necessary in the setup, service and breakdown of banquet functions.
Coordinate all banquet related food and beverage requirements with the appropriate department(s).
Keep kitchen informed of accurate counts for plating.
Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Director of Banquets.
Review menu/service with Catering Manager and Executive Chef.
Maintain up to date details on banquet functions and communicate to supervisors.
Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
Respond to guests’ requests as needed.
Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
Notify the Director of Banquets all materials and equipment that require ordering or need to be replaced.
Requisition liquor, etc. for banquet bars.
Responsible for safety, sanitation, and cleanliness of service areas.
Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
Attend daily BEO meeting.
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Ensure that pre-meal meetings are conducted for all functions.
Control and audit alcoholic and non-alcoholic beverages.
Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
Assist Director of Banquets and Catering Manager with special promotions or changes.
Responsible for control and maintenance of all service equipment.
Cross train as necessary as a manager/supervisor in other F&B Outlets
Assist audio/visual company, as necessary.
Be familiar with the operation of the P.O.S. system.
Handle items for “Lost and Found” according to the standards.
Other duties as requested by Director of Banquets or General Manager.