Asst Banquet Mgr OEM

HEI Hotels & Resorts•Jersey City, NJ

3d•$60,000 - $65,000•Onsite

About The Position

Assist the Assistant Director of Food and Beverage with the management, direction, and organization of banquet activities in order to ensure a successful function and repeat business.

Requirements

Hotel experience preferred.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
Supervise the setup of function rooms to include placement of linens, silver, china, and glassware.
Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up. Supervise clean-up of function room and proper breakdown and storage of equipment.
Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
Enter billing information into point of sale/automated sales system in order to generate a final guest check. Post all banquet checks at end of day and turn in to Night Audit. Assist Assistant Director of Food and Beverage with processing payroll for each event which includes calculating number of hours worked and gratuity distribution.
Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
Communicate both verbally and in writing to provide clear direction to staff.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.