Assistant Banquet Manager

SALAMANDER CHARLESTON EMPLOYER LLC • Charleston, SC

7h

About The Position

The Assistant Banquet Manager is responsible for the execution of daily operations for the Banquets Department. The Assistant Banquet Manager will effectively monitor the day-to-day operation of the Banquet Department, including providing support and feedback to banquet employees to ensure effective operations. While also lending support to other Food & Beverage outlets, when Banquet events are not taking place.

Requirements

• High School Diploma; preferably college degree.
• Previous experience in a Banquet operation, preferably in a supervisory role.
• Previous experience in a guest facing Food & Beverage service role also preferred.
• Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.
• Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.
• Must have exceptional food and beverage knowledge and pricing.
• Ability to work productively with little supervision
• Ability to manage time effectively
• Ability to actively listen to guest requests and employ initiative to resolve each request
• Ability to maintain a professional composure regardless of business level
• Ability to improvise when necessary and make empowered decisions to ensure guest satisfaction
• Must have a professional image and personality exuding confidence and leadership skills
• Ability to focus attention on details and be able to organize, prioritize, and follow up
• Must be able to take initiative and work productively within any given period of time, unsupervised
• Ability to maintain confidentiality and security of all guest and general hotel and Middleton Place information
• Must be a team player, working well with other departments and coworkers
• Ability to work flexible hours, including weekends, holidays, and evenings
• Should be creative, innovative and strive for continuous improvement
• Ability to direct performance of staff and follow up with corrective actions when needed
• Ability to motivate staff and maintain a cohesive team
• Ability to determine training needs and provide corresponding training
• Ability to be a clear thinker, analyze and resolve problems exercising good judgment
• Ability to remain calm and courteous with demanding guests and situations

Responsibilities

• Review all written communication, i.e., resumes, daily/weekly, and BEOs to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups.  Communicate all changes within the Banquet Department and makes adjustments according to the above items.  Communicate information to the kitchen and other supportive departments prior to and during events.
• Responsible for maintaining a strong client relationship and ensuring that all event specifications are communicated to and executed by all hotel operating departments making for a successful event experience for the planners and clients.  Maintain constant communication with the Sales Manager as it applies to the client at hand.
• Responsible for the appropriate and timely set up of all functions and events while maintaining standards of food, beverage and event specifications.  Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one event to another.
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and guest focused operation.
• Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of guest service within the event service/function service staffs.
• Must be willing to work in all Food & Beverage outlets, as needed – when Banquet events are not taking place.
• Manage the inventory, control and breakage/loss reduction of china, glass and silver. Manage beverage inventory on a daily basis and complete monthly inventories.
• Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.
• Maintain a high level of service by constantly training and coaching all direct reports and staff.
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.   Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.
• Responsible to assist with monthly scheduling and payroll for the Banquet Department.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED