Banquet Manager-Food Banquet

Job Purpose: Manages banquet operations, events, and staff.   Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)   Ensures efficient organization and execution of banquet events by reviewing event orders, scheduling banquet staff accordingly, communicating pertinent event information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, monitoring banquet staff performance, accurate accounting of timesheets for payroll and service charge purposes and performing banquet duties as needed.  Provides leadership and directives to Banquet Servers, Banquet Houseperson, and Banquet Captains by holding pre-event meetings, delegating duties for each event, ensuring events are set to client specifications and expectations, and providing coaching and training as needed. Ensures responsible alcohol beverage service policies are followed by asking for proper identification from guests that appear to be under the age of 30, monitoring alcohol consumption, ensuring guests do not become intoxicated following established procedures, stopping alcohol service at the designated time, and clearing the room of all alcoholic containers, glasses and bottles for each venue at the time specified. Provides accurate accounting of transactions by entering cash or credit transactions in to point-of-sale system, counting currency when applicable, balancing money drawer against generated cashier report following established procedures, and reporting discrepancies to the food service management team. Promotes guest service by monitoring and ensuring guests are serviced in a professional and timely manner, ensuring the excellent presentation of high-quality food and beverage, proactively speaking with guests, resolving guest concerns, and referring complex problems to the Director of Banquets. Develops team members by monitoring team member performance, identifying on-going training needs, conducting performance appraisals, and providing counseling, guidance and corrective action as needed. Maintains safe and sanitary banquet areas by cleaning surfaces, breaking-down buffets, beverage tables, storing equipment and supplies in designated areas, and disposing of all trash. Ensures banquet equipment and supplies are stocked and clean by submitting supply requisitions, placing delivered items such as food, beverages and supplies in designated areas, polishing silverware, folding napkins, and cleaning shelves, tables and counters according to established procedures. Job Specifications: Education and Experience: Essential:   High School Diploma or G.E.D. ServSafe Manager Certification CA ABC Responsible Beverage Service Certification California Driver's License in good standing 5 years banquet/catering experience 6 months of cash handling experience     Desirable:   Basic knowledge of golf, golf tournaments and golf etiquette Knowledge of Ceridian/Dayforce scheduling   Skills and Knowledge: Essential: Ability to communicate and interact effectively with team members and guests Ability to prioritize and perform multiple tasks and assignments efficiently Ability to communicate effectively in the English language Ability to maintain professionalism and composure Ability to understand verbal directives and written instructions Ability to document and complete office forms Ability to count U.S. currency and make change in a fast-paced environment Ability to recognize counterfeit monies Ability to perform simple mathematical calculations Working knowledge of word processing and spreadsheet applications Ability to provide leadership and guidance to staff Ability to accept constructive criticism Ability to stand and walk for up to 8 hours at a time Ability to carry large serving trays and tray jacks Ability to routinely lift and carry 50 pounds Ability to bend, stoop, push and pull Ability to work in a smoking environment Ability to appear for work on time Ability to work long days with flexible hours, including weekends and holidays Desirable:   Multi-lingual Supervisory/Managerial Accountability: Direct: Banquet Captain, Banquet Server, Banquet Houseperson Indirect: None