Banquet Assistant Manager

Job Summary

The Banquets Assistant Manager is responsible for helping to ensure the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The Banquet Asst Manager assists with oversight of all aspects of a banquet or event, including set-up, serving, and cleanup. This incumbent, in partnership with the Banquets Manager, is in charge of hiring, training, coaching, disciplining and reviewing banquet staff.

Education & Experience

• High School diploma or equivalent required with at least 3 years of progressive experience in a hotel or related field.
• Supervisory experience required.
• Must be proficient in Windows operating systems
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Duties & Functions

• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid.
• Prepare schedules and wage progress reports for all Banquet associates.
• Prepare payroll & tip distribution for the Banquet department.
• Assist as necessary in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with Catering Manager and Food Production Manager/Assistant.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
• Respond to guests’ requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.

• Notify the Food & Beverage Manager all materials and equipment that require ordering or need to be replaced. • Requisition liquor, etc. for banquet bars.

• Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
• Attend daily BEO meeting.
• Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
• Assist Food & Beverage Manager and Catering Manager with special promotions or changes.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Cross train as necessary as a manager/supervisor in other F&B Outlets

• Be familiar with the operation of the P.O.S. system. • Correct hazards and notify the General Manager or Food & Beverage Manager.

• Submit order of all supplies (candles, note pads, pens, uniforms) to Food & Beverage Manager for approval and maintain inventory levels.
• Handle items for “Lost and Found” according to the standards.