Assistant Banquets Manager

Pyramid Global Hospitality•Palm Coast, FL

1d•Onsite

About The Position

The Banquets Asst Manager is responsible for helping to ensure the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Banquet Asst Manager assists with oversight of all aspects of a banquet or event, including set-up, serving, and cleanup. This incumbent, in partnership with the Banquets Manager, is in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Requirements

High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
Supervisory experience required.
Must be proficient in Windows operating systems
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid.

Responsibilities

Prepare schedules and wage progress reports for all Banquet associates.
Prepare payroll & tip distribution for the Banquet department.
Assist as necessary in the setup, service and breakdown of banquet functions.
Coordinate all banquet related food and beverage requirements with the appropriate department(s).
Keep kitchen informed of accurate counts for plating.
Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.
Review menu/service with Catering Manager and Food Production Manager/Assistant.
Maintain up to date details on banquet functions and communicate to supervisors.
Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
Respond to guests’ requests as needed
Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
Notify the Food & Beverage Manager all materials and equipment that require ordering or need to be replaced.
Requisition liquor, etc. for banquet bars.
Responsible for safety, sanitation, and cleanliness of service areas.
Responsible for loss prevention programs among service employees.
Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
Participate in required M.O.D. coverage as scheduled.
Conduct menu classes as necessary to develop staff.
Attend daily BEO meeting.
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Ensure that pre-meal meetings are conducted for all functions.
Control and audit alcoholic and non-alcoholic beverages.
Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
Assist Food & Beverage Manager and Catering Manager with special promotions or changes.
Responsible for control and maintenance of all service equipment. Write service requests as necessary.
Cross train as necessary as a manager/supervisor in other F&B Outlets
Assist audio/visual company, as necessary.
Be familiar with the operation of the P.O.S. system.