Assistant Banquets Manager

Four Seasons•Los Angeles, CA

10d•Onsite

About The Position

This role is for an Assistant Banquets Manager at the Four Seasons Hotel Los Angeles at Beverly Hills. The hotel is described as a sun-filled urban oasis in the heart of Los Angeles, known for its polished and personal guest experience, blending sophistication with vitality. The brand promise emphasizes that life is richer when we truly connect to people and the world around us, aiming to create lasting impressions. The hotel's unique selling points include its residential enclave setting, sophisticated ambiance, rooftop pool, integrated wellbeing, and culinary experiences that bring locals and guests together. The long-standing team is known for delivering creativity and warmth with quiet confidence, making it a place where effortless glamour meets genuine connection.

Requirements

One to two years previous experience as an assistant manager in Banquets or Food & Beverage outlet.
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Good communication and customer contact skills.

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 the 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, 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 banquet area and make recommendations for corrections and improvements as needed.