Assistant Banquet Manager

LINE Austin•Newtown, CT

12h•Onsite

About The Position

We are seeking a dynamic Assistant Banquets Manager, a successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. An Assistant Banquet and Catering Manager is responsible for the daily operations of the events department. The responsibilities include, but are not limited to, quality control, cost control, customer satisfaction, employee management and facility maintenance. An Assistant B&C Manager will delegate and supervise all front-of-house event staff. This individual will work closely with the Senior B&C Manager regarding short and long-term goals and manage expenses within approved budget parameters. The person having this position must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations. Because of the fluctuating demands of the company’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Requirements

At least one (1) year event experience
Strong ability in using MS Office (MS Excel and MS PowerPoint, in particular) and F&B software systems (i.e POS, F&B procurement system, Delphi software for events)
Outstanding communication and interpersonal skills
Excellent reading, writing and oral proficiency in the English Language
Excellent organizational and time management skills
Excellent attention to detail
Ability to multitask
Work well under pressure, be a team player

Nice To Haves

Bachelor’s degree or equivalent preferred

Responsibilities

Holds pre-function briefing to determine specifications of each function.
Ensures proper room set up according to BEO and ensures any clients’ special requests.
Ensures quality service by assigning employees to work stations.
Ensures that servers take care of every customer and are alert at all times to see that customers are given every attention.
Provides work direction to servers; verifies that servers are at work as scheduled.
Handles customer concerns and complaints promptly and tactfully.
Ensures that all storage areas are organized and clean and in compliance with Fire Marshall and Safety Regulations.
Ensures that all banquet china, silverware, glassware and equipment is returned to the 2nd floor banquet area everyday.
Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel
Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
Maintain “open door” communication with employees
Responsible for interviewing, selecting, training, guiding, managing and scheduling personnel
Ensure staff understands their job expectations before holding them accountable
Maintain awareness of documentation needed and retained in employee files
Be familiar with all safety and emergency procedures including OSHA requirements
Reports all maintenance problems to appropriate personnel.
Works closely with kitchen to coordinate cooking, food presentation and delivery times for each function.
Ensures efficient operation of banquet functions by coordinating and providing work direction for banquet personnel.
Uphold highest standards of hospitality and service, constantly monitoring guest
Attend relevant meetings