Assistant Banquet Manager

Detroit Athletic Club•Detroit, MI

1d•Onsite

About The Position

The qualified candidate will be capable of managing all aspects of scheduled Banquet events from detailed set-up, execution, and tear-down of events. The qualified candidate is expected to coordinate all aspects of the room/facilities set-up and food and beverage service so that all efforts are directed toward member and guest satisfaction. The qualified candidate directly reports to the Director of Banquet Operations and assists with training all aspects of CPP to the Banquet team members.

Requirements

Minimum 3–5 years of banquet or event management experience in a luxury hospitality or private club environment
Strong leadership and interpersonal skills with a polished, professional demeanor.
Exceptional organizational and time-management skills; ability to manage multiple events simultaneously.
Excellent verbal and written communication.
Proficiency in event software, POS systems, and Microsoft Office.
Flexible schedule, including evenings, weekends, and holidays as required.

Responsibilities

Adheres to all banquet operation standards and procedures and Consistent Performance Processes.
All contact with members and guests is handled in a cordial, efficient and professional manner maintaining a commitment to member satisfaction.
Understands and flawlessly executes all aspects of Banquet functions from start to finish.
Maintains a cooperative, team-like attitude in working with supervisors and fellow team members (both within the department and in other DAC departments) to help achieve our common goals of maximizing member satisfaction.
Maintains a positive attitude and leads by example.
Strictly adheres to the “DAC Traits of a Leader”.
Reports to work on time (as scheduled) and in proper uniform/attire, consistently maintaining a professional appearance.
Strictly follows and enforces established department’s standards and procedures. Revises or creates new standards and procedures when needed.
Maintains weekly measurements and follows up with corrective actions on any failures noted on pre and post function reports.
Conducts Monthly PEP meetings.
Attends daily BEO meeting (when necessary) and discusses plan of action for the next day with the Director of Banquets.
Assigns team members daily tasks and ensures that scheduled tasks are being completed.
Trains and certifies all team members.
Communicates closely and effectively with the Catering department to ensure that BEO’s and diagrams are correct.
Forecasts labor needs for weekly schedules and completes payroll.
Completes daily BEO changes and distributes the daily packet.
Assists with monthly inventory.
Keeps staff motivated and always engaged.
Works towards improving efficiency and safety of the team members.
Inspects the rooms for assigned functions, making certain that every detail of the setup conforms with the BEO and the room meets cleanliness standards.
Conducts daily uniform checks with all team members to ensure standards are being met.
Maintains constant contact with the banquet chef to ensure complete, effective communication between food production and food service.
Notifies the Director of Banquet Operation of any shortages in regards to equipment or personnel.
Attends pre-function briefings (and conducts in absence of the Banquet Director).
Sees that all scheduled functions take place on time and according to plan.
When closing an event, the manager on duty is present until the last guest and team member has left the building and rooms are completely clean and clear.
Informs Director of Banquet Operation of any needed repairs to service equipment.
Recommends new products and/or methods of operation.
Responsible for providing necessary immediate attention to any guest or team member accident victim and notifies the Director of Banquet Operation as soon as possible.
Ensures that all safety and loss prevention procedures are followed by all team members.
Promptly and accurately performs any special assignments made by the Director of Banquet Operations.
May be required to perform the duties of the Director of Banquet Operations in his/her absence.