Assistant Banquet Manager

Four Seasons•Orlando, FL

1d•Onsite

About The Position

Four Seasons Resort Orlando at Walt Disney World Resort is seeking an Assistant Banquet Manager. This role is responsible for delivering an exceptional experience as a member of the Banquet team, working across disciplines. The ideal candidate will have a passion for excellence, expertise in hospitality operations, and proven leadership experience.

Requirements

1-2 years previous experience in a Manager or Assistant Manager position in Food & Beverage.
A sincere willingness to provide service to residents, guests, and peers.
Good organizational and communication skills.
Ability to function well under pressure, set priorities and adjust to changing conditions.
High work ethic, with a sense of responsibility for the role filled within our team.
Must be fluent in English and possess legal work authorization in the United States.

Nice To Haves

A successful candidate will have a flexible schedule, ability to work weekends and holidays.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees, and supervisors in the Hotel's banquet Department to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Coordinate set-up requirements for hotel and off-site functions according to banquet event order, communicate directly with group contacts, Catering Managers, and Conference Services managers to ensure that all details of the function are carried out.
Ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Observe physical conditions of facilities and equipment in the banquet area and make recommendations for corrections.