OVERSEE ALL AM EVENTS:

• Oversee all events between the times of 5am – 2pm.
• Meet with client prior to event and update BEO with any changes made.
• Oversee the execution and cleanup of AM catering functions.
• Remain in constant communication with Assistant Director of Catering, Culinary and Event Planning to ensure high quality presentations in all aspects of the operation with a focus on attention to detail.
• Hold daily pre-function meetings for staff to familiarize them with the needs of each event.
• Grow and sustain excellent client relationships.
• Provide coaching to staff to improve service.
• Provide prompt follow-up to all guest concerns.
• Ensure that proper temperature levels for all food products during transportation, pre-service holding, and service meet food safety compliance at all events.
• Keep department, storage rooms, and equipment clean at all times ensuring compliance with state, local board of health, and department sanitation guidelines.
• Instill a calm, organized approach in all stressful situations.
• Always maintain a professional demeanor and attitude.

PLANNING:

• Maintain a commitment to customer service and guest satisfaction.
• Grow and sustain excellent client relationships.
• Provide daily report to needed departments regarding morning events to include Operations, Culinary, Catering and Event Planning.
• Professionally engage with individuals at all levels including the client, team members, faculty, and executives.
• Attend internal and customer planning sessions to ensure events are executed properly and customer expectations are met.
• Contribute to Post-Event Survey distribution and review.

ADMINISTRATION:

• Monitor and maintain the banquet department's systems and equipment to ensure their optimum performance.
• Attend appropriate University, division, and department meetings.
• Retain a strong knowledge of hospitality trends, especially food & beverage.
• Schedule AM Shifts to provide optimum service levels.
• Always maintain a professional demeanor and attitude.
• Provide daily report to needed departments regarding morning events to include Operations, Culinary, Catering, and Event Planning.
• Review all Monthly Budget Reports with ADOC.

LEADERSHIP:

• Lead and supervise the banquet team.
• Assist the ADOC with the design and implementation of training programs to include service techniques, menu presentation, policies, and procedures.
• Conduct monthly staff meetings to include ongoing training and safety classes in conjunction with Assistant Director of Catering.
• Ensure organization of the banquet departments’ storage rooms and work with Steward department to establish par levels for supplies and equipment.
• Ensures proper handling, cleaning, and sanitation of equipment, china, glass, and silver.
• Mentor all student and fulltime staff to develop a cohesive team for future.