Assistant Banquet Manager

at  Pan Pacific Vancouver

SKILLS

• Leadership - Leads by example in behaving in an honest and trustworthy manner; treats others fairly; builds strong and trusting relationships with others; practices open communication.
• Interactive Communication - Adapts content, style, tone and medium of communication to suit the target audience’s language and level of understanding; takes others’ perspectives into account when communicating or presenting information; facilitates open communication and information exchange. Fluency in English both written and verbal.
• Resource Management - Possess the ability to plan and organize others to ensure the timely completion of tasks and to manage and support others to succeed in their roles; ensures the effective and efficient use of resources are in line with budget and forecast, whether human, financial, or material.
• Team Building - Promotes team achievement, contributes to the development and achievement of group objectives; supports and encourages other team members to achieve objectives; is respectful, actively listens to and seeks out opinions and ideas from others; capitalizes on opportunities and addresses challenges presented by the diversity of team talents; encourages and empowers others to perform at their best; provides recognition to those who have performed well.
• Developing Others - Supports individual development and improvement by providing effective performance feedback and support, reinforcing strengths and identifying areas for improvement and ways to improve performance and competence; encourages staff to develop and apply their skills; provides positive comments regarding others’ abilities or potential even in difficult cases; creates mentoring opportunities.
• Conflict Management - Defuses difficult situations by being assertive; facilitates discussions between parties to explore differences and help find common ground; uses tactful approach to work with others to identify solutions to emerging conflicts.

QUALIFICATIONS AND TECHNICAL EXPERIENCE

• Minimum of three to four years Banquet experience and two years Supervisory experience in an equivalent size and style of operation.
• Diploma / degree in Hospitality management preferred.
• Serving it Right and Food Safe 1 Certificates. First Aid certificate is an asset but not essential.
• Knowledge of Microsoft operational system software, Outlook and Opera.
• Demonstrated achievements in building a large and multi-faceted cohesive and motivated team.

KEY RESPONSIBILITIES

The key responsibilities of the Assistant Banquet Manager include but are not limited to:

• Lead and direct the team to ensure the smooth operation of Banquet functions. Supervises and organizes the associates ensuring efficient execution of all events and timely delivery of all services to the banquet.
• Inspects banquet floor to ensure proper set-ups & standards are met; Supervises service of food and beverage during functions; Coordinates course timing with Kitchen staff; Pays special emphasis on guest allergies and diet restrictions as well as informs Servers of timing for serving and clearing of each meal course.
• Be flexible to adapt the operation, at short notice, with the ever changing needs and styles of diverse guests and conveners.
• Teach service technique and product knowledge to the banquet team that creates positive associate and guest satisfaction; Ensures consistency in service delivery standards, setups and banquet presentations.
• Participates in selection, recruitment and training of new associates.
• Conduct performance reviews and responsible for manage the performance of all banquet associates.
• Possess the ability to organize and execute off-site catering events.
• Liaise with the Catering, Culinary, Stewarding and other departments for ensuring well planned, quality, timely execution of events, quarterly stock take, scheduled maintenance and upkeep of banquet space and equipment
• Performs closing duties including banquet bills, payroll and labour reports. Assist the culinary team in controlling food related wastage.
• Maintains a safe working environment in all sections of the banquets.
• Ensure upkeep of all equipment
• Performs other duties within Food and Beverage, as assigned or required