Assistant Manager, Banquet

San Manuel Band of Mission Indians • Highland, CA

1d • Hybrid

About The Position

Under the direction of the Manager, Banquet the Assistant Manager, Banquet supports in providing strategic leadership, guidance, and direction for banquet services inclusive of internal and external events. Ensures guest and team member satisfaction while maintaining service excellence in alignment with Food & Beverage department standards and initiatives. Oversees banquet team members as needed to ensure banquet events are executed successfully.

Requirements

• Bachelor’s degree in Hospitality or related field required.
• Minimum of three (3) year of career experience in Banquet, Catering, Event Management or Food and Beverage in the hospitality industry required.
• Proficiency in Microsoft Office (Word, Excel, and Outlook) preferred.
• Must be able to read, write and communicate in the English language.
• Strong leadership and people management skills are required, with motivational and collaboration emphasis; communicates change effectively, overcomes resistance and builds commitment.
• Ability to delegate, multi-task, lead and prioritize effectively in a dynamic, fast-paced environment with demonstrated organizational and time management skills.
• Must maintain a strict level of confidentiality and act in a manner consistent with all legal and regulatory requirements and in compliance with relevant laws and regulations.
• Must be personable and professional, capable of using caution and discretion in communication.
• Must obtain and maintain a current Food Handler’s Card.
• Must obtain and maintain a ServSafe certification within 90 days of employment.
• A valid driver’s license with an acceptable driving record as determined by the insurance carrier is required.

Nice To Haves

• Minimum of two (2) years of a Supervisory Role or higher in Banquet, Catering or Event Management in the hospitality industry preferred.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

Responsibilities

• Manages the day-to-day operations of banquet services in accordance with established policies and procedures ensuring effective and efficient operations.
• Ensures event details, staffing and menus are clearly communicated and orchestrated with the utmost efficiency.
• Supports in the preparing, implementation, and compilation of data for strategic sales planning, monthly reports, annual goals and forecast; manages and reduces costs and maintains appropriate inventory. Supports in the development to build sales and profitability.
• Assists in the ordering of needed supplies and uniforms. Monitors inventory and adjusts accordingly.
• Oversees daily banquet shift operation and ensures compliance with all F&B policies, standards, and procedures.
• Supervises staffing levels are correct to ensure that guest service, operational needs, and financial objectives are met.
• Performs other duties as assigned to support the efficient operation of the department.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

Benefits

• Total Rewards package of monetary, benefits and development rewards to individuals who meet and exceed specific goals.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level