Assistant Banquets Manager

Four Seasons Hotels and Resorts•Los Angeles, CA

22h•$75,000 - $77,000•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, buzzing with energy and excitement. It offers a refined and personal Los Angeles experience, blending sophistication with vitality. The hotel is known for its sophisticated ambiance, guestrooms, rooftop pool, wellbeing offerings, and culinary experiences that draw locals and guests together. The team is recognized for turning ambitious ideas into defining moments, delivering creativity and warmth with quiet confidence. The brand promise is that 'Life is richer when we truly connect to the people and world around us,' aiming to create impressions that last a lifetime. The promise to employees is to create a culture and work ethic based on the Golden Rule, providing a framework to pursue a superior international service culture.

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.