Description

The Catering Service Manager assists the Banquet Manager administer banquet operations in such a manner as to bring into effect the superior product and service expected in accordance with policies and procedures adopted by the hotel. Reports directly to the Banquet Manager. Requirements include food and beverage operations experience; degree or related experience in the operations of a banquet and catering facility; knowledge of food handling and service techniques; and effective leadership and organizational skills. Physical requirements include carrying 30-75 lbs, walking, lifting, reaching overhead, pushing, pulling, bending, able to climb ladders and walk stairs. Hearing and visual ability to observe and detect signs of emergency situations are necessary. Associate benefits include paid time off and 401K.

Job Duties include, but not limited to:

· Maintain organization of banquet service areas.

· Assigns a Banquet Captain to each function

· Reviews Menu/service (BEO) with sales Managers and Chef on a daily basis.

· Coordinates and oversees all food requirements with kitchen, unless otherwise communicated through the Banquet Manager.

· Coordinates all liquor requirements with the Banquet Manager.

· Maintains up-to-date details on banquet functions and communicates changes to Banquet Manager, Banquet Captains, Housemen and Bartenders.

· Assist with labor costs of all service employees, therefore, supervises the scheduling of hourly service employees and reviews schedules in terms of coverage and adherence to budget guidelines.

· Assist with maintaining budgeted banquet beverage cost.

· Communicates with Sales Managers and coordinators in obtaining menu guarantees and guest comments.

· Ensures that all scheduled catering functions take place on time and according to plan.

· Supervises proper tabulation of all banquet checks and is responsible for insuring that all checks are presented to guest for signature.

· Conducts pre-Function Briefings

· Responsible for the control and maintenance of all service equipment

· Have complete knowledge of emergency procedures.

· Ensure complete customer satisfaction.

· Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.

· Participates in the hiring, firing, advancement, promotion or any other change of status of departmental employees.

. Maintain organization of banquet service, storage and on-floor event spaces

. Follow TiPs protocol during event service

. Follow all health and safety regulations

Qualifications