Assistant Banquet Manager

The Assistant Banquet Manager is responsible for assisting the Banquet manager in coordinating, supervising and directing all aspects of the hotel’s banquet operations, while maintaining a profitable operation and quality products and service levels.  The Assistant Banquet Manager is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Qualifications

Education & Experience:

• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience. 
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Strong knowledge of service standards, and different service types (French, Russian, etc.).
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical Requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and training's.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with AFP Management, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing name tags.
• Comply with Hilton Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Always maintain a warm and friendly demeanor.

Duties & Functions

Fundamental Requirements:

• Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Assist in overseeing all aspects of the daily operation of the hotel’s banquet operation.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the banquet operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plan.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Hilton standards.
• Understand and be able to prepare payroll and tip distribution.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with catering managers and banquet chef.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Bring to the attention of the Director of Banquets all materials and equipment that require ordering or need to be replaced.
• Requisition liquor, etc. for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set-up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Ensure overall guest satisfaction.
• Conduct menu classes and line-ups for all functions.
• Supervise the work of banquet management and captains and observe the performance of hourly service personnel.
• Control and maintain all service equipment.  Write service requests as necessary.

Salary: $60,406.00/year

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Salary : $60,406