Seasonal Banquet Manager ("Gerente de Banquetes Temporal")

Azul Hospitality•Redding, CA

1d•$85,000 - $85,000

About The Position

POSITION PURPOSE Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation. Ensure a positive guest experience, taking ownership of situations and following up on every request. ESSENTIAL RESPONSIBILITIES Supervise and direct the Banquet associates including captains, servers, bartenders, and housemen. Review all written communication, i.e.Schedules, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups and breakdowns. Responsible for scheduling pizza truck staff Attend labor meetibend being responsible for Banquet labor and meal penalties. Responsible for communicating with the Sales Department to ensure BEOs are executed accordingly. Meet with customers to review the Banquet Event Order and to review any changes, issues .and/or problems to ensure delivery of a quality product. Updates Square systems based on events along with posting Square transactions, posting in CI/TY, and Posting in Lightspeed. Review staff timecards to ensure timecards are correct with zero missed punches Responsible for linen orders Responsible for the appsetupte and timely set up of all functions and meetings while maintaining standards of food, beverage, and meeting specifications. Responsible for the development and maintenance of all policies, procedures, and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost-effective and customer-focused operation. SUPPORTIVE FUNCTIONS In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, verbal, written and electronic.
Considerable knowledge of complex mathematical calculations and computer programs.
Must have excellent leadership capability and customer relations skills.
Must be detail-oriented with outstanding organizational and communication skills.
Must possess intermediate computer skills.
Must Possess basic computational skills.
Knowledge of computer programs, math skills as well as budgetary analysis capabilities required.
Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers.
Must have a strong knowledge of drink preparation and applicable health standards.
Knowledge of table and bar service.
Knowledge of appropriate table settings and service ware.
High school or equivalent education required.
One to two years experience in Food & Beverage operation required.
Prior Hospitality experience required.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food Handlers certification required.
Responsible Beverage Service (RBS) Certification required
All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards.
Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.

Nice To Haves

Bachelors Degree preferred.

Responsibilities

Supervise and direct the Banquet associates including captains, servers, bartenders, and housemen.
Review all written communication, i.e.Schedules, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups and breakdowns.
Responsible for scheduling pizza truck staff
Attend labor meetibend being responsible for Banquet labor and meal penalties.
Responsible for communicating with the Sales Department to ensure BEOs are executed accordingly.
Meet with customers to review the Banquet Event Order and to review any changes, issues .and/or problems to ensure delivery of a quality product.
Updates Square systems based on events along with posting Square transactions, posting in CI/TY, and Posting in Lightspeed.
Review staff timecards to ensure timecards are correct with zero missed punches
Responsible for linen orders
Responsible for the appsetupte and timely set up of all functions and meetings while maintaining standards of food, beverage, and meeting specifications.
Responsible for the development and maintenance of all policies, procedures, and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost-effective and customer-focused operation.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.