Assistant Banquet Manager

Four Seasons Hotels and Resorts•Beverly Hills, CA

5d•$77,000 - $82,000•Onsite

About The Position

Four Seasons is looking for an Assistant Banquet Manager who shares a passion for excellence and who infuses enthusiasm into their daily activities. This position has the opportunity to shape the guest experience by providing exceptional knowledge and service in support of our world-renowned hotels. The Assistant Banquet Manager reports to the Director of Banquets. Work authorization for the location is required. In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.

Requirements

Work authorization for the location is required.
Computer knowledge
Excellent communication skills
High analytical and organizational skills
Speaking, writing and reading English is required.
Positive attitude
Willing to learn is a must.

Nice To Haves

Previous experience of 2 years in event management is preferred.
Flexible schedule and the ability to work different shifts and weekends.

Responsibilities

Assists in leading the banquet staff while personally assisting in executing events based on requirements and standards.
Assists in developing and directing team to provide consistent, high-quality service.
Works quickly in high-pressure environment and ability to handle multiple tasks at once.
Plan, organize, control and direct the work of employees in the Banquet Department while ensuring guest satisfaction.
The manager coordinates, trains, disciplines, and supervises the Banquet staff.
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
Work harmoniously and professionally with co-workers and supervisors.