JOB SUMMARY

The Assistant Banquet Manager leads the Food and Beverage service of events and the corresponding staff. Ensures consistency and the highest level of service by training and developing staff and executing the requirements of events based on catering service standards. As an assistant department head, uses leadership skills to coach and develop staff.

The following are specific responsibilities and contributions critical to the successful performance of the position:

Banquet Operations

• Manages departmental inventories and assets including par levels and maintenance of equipment.
• Orders supplies for the department, e.g., china, glass, silver, buffet presentations, props, and other service equipment needs
• Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
• Conducts monthly department meetings with the Banquet captains and associates.
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.
• Maintains attendance log for banquet associates.
• Maintains and enforces established sanitation levels.
• Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
• Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.