Position Summary: The Assistant Banquet Manager is responsible for the direction of the Villa operation, including Captains, Servers, and the set-up department in the day-to-day operations of a full service, luxury resort Banquet department. This position reports to the Director of Banquet Operations.
Pay: The rate of pay listed on job boards are auto-generated numbers. Kiawah Island Golf Resort’s actual rate of pay will be determined during the hiring process. The pay for this position begins at $55,000.

QUALIFICATIONS:

• High School Diploma, or equivalent GED, is required; an Associate’s degree, or equivalent experience in a management role, is strongly preferred.
• Minimum 21 years of age required to be able to mix and serve alcohol.
• Minimum of one-year previous Banquet Serving and Captaining experience is required. Past Supervisory or Managerial experience, highly preferred.
• The ability to communicate in English with guests, coworkers, and management to their understanding, both verbally and written, is required.
• TIPS training highly preferred.

ESSENTIAL PHYSICAL REQUIREMENTS:

• Must be able to lift and carry up to 20 pounds across short-medium distances.
• Must have the ability to lift and carry ovals / trays.
• Must be able to stand, reach, bend, stoop and lift throughout the entirety of the shift.
• Must be able to work on site due to daily and physical needs of the job requirements.

• Responsible for maintaining all quality standards for the department and will effectively lead banquet staff to ensure successful events.
• Responsible for anticipating and fulfilling the expectations of guests as outlined in banquet event orders (BEOs).
• Responsible for training banquet staff, as well as identifying and delegating responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Must be ready to assist at any time and be able to work cohesively with the team to ensure optimum and exceptional service levels for all guests.
• Must be able to understand and execute all BEOs to the guest(s) / client(s) satisfaction.
• Liaise with clients, Catering and Convention Services, as well as the Banquet team to ensure all expectations are met and exceeded.
• Be knowledgeable of daily events and activities within the hotel and resort.
• Be responsible for maintaining a clean and safe working environment at all times.
• Responsible for the overall financial performance of the department; execute and track financial transactions as directed by the Director of Banquets and Director of Food & Beverage.
• Be a problem-solver with a strong work ethic and leadership skills who can multi-task.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the resort.
• Responsible for assisting with scheduling and payroll, as well as implementing new company policies and procedures by developing plans, standard operating procedures and teaching staff.
• Provide coaching and feedback to staff to identify employee weaknesses and assess performance on an ongoing basis, and retrain as necessary.
• Create a memorable and positive guest experience by delivering a high level of service, and ensuring all staff engage guests to understand their needs and exceed expectations.
• Complete all required training in all areas of the department to ensure proficiency and ability to direct staff by training and coaching on guest service principles and practices.
• Be proficient in Microsoft Office Suite, as these products are highly utilized as a team (Excel, Word, etc).
• Must be able to give direction and delegate responsibilities, as well as work in a fast-paced environment while remaining calm and professional at all times.
• Must work both independently and in a team environment, and be able to handle confidential information.
• Uphold the core values and policies and procedures of the resort.
• All other duties, as assigned.