Description

Position Summary:

Assistant Director of Banquet runs all aspects of the Banquet Department operational functions to ensure that all service standards, resort policies, and regulations are met while providing the highest levels of quality and service to ensure that all assigned contracted Banquet and catering Events are run in a timely, efficient, and professional manner.

Duties & Responsibilities, including but not limited the following:

• Assigns tasks, shares management and customer expectations, and provides training and direction to assigned staff. Support an environment of high efficiency, quality, and customer service. Maintains detailed knowledge of all hotel function space, names of rooms, correct maintenance and use of equipment and all styles of meeting and event room settings.
• Coordinates all requests between banquet staff, food and beverage departments, and other hotel divisions to ensure smooth and accurate communication. 
• Maintains open communication with Stewards, House persons, Captains, Servers, and Bartenders to ensure smooth operation. 
• Supervises and assists with the set-up of assigned catered functions, ensuring that the customer's expectations and hotel's standards are met. Ensures advance preparation for service is adequate to allow efficient service to the guest once the function begins.
• Assists management with the creation of the Event Work Schedule and planning of events.
• Ensures cleanliness of all event areas, pre- and post-function. 
• Ensures guests are served quickly, courteously, and efficiently.
• Follows all standard food handling, TIPS, sanitation, and health department guidelines.
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to Event Manager or Event Captain whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager. Maintain strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

• Supervises and assists with break down after the completion of functions to ensure that all equipment and supplies are stored properly.
• Assists in service of functions as required.
• Holds pre-function meetings, and checks staffing and menus, prior to events. Inspects uniforms, reviews assignments and steps of service for each event.
• Resolves guest complaints within scope of authority. Notifies Security of all unusual events, circumstances, missing items, or alleged theft.
• Ensures that minors and intoxicated persons are not served alcoholic beverages. Assists with any problems resulting from guest complaints, intoxication, or disruptive behavior.

Qualifications

• Three or more years of banquet manager or equivalent experience in hotel environment required. Prior management experience desired.
• Experience managing a large banquet staff and familiar with all aspects of various positions within the department.
• Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Must have a strong knowledge of wine, beer, liquors, waters, and drink preparation.
• Requires ability to serve needs of guest through verbal face-to-face interactions. Must demonstrate positive attitude and professional demeanor. Requires communication and interpersonal skills and commitment to a high level of guest satisfaction. Must be able to deal effectively with irate customers and wrong orders and come up with a quick solution resulting in satisfied customers.
• Completes required training as scheduled.
• Compliance with forecasts including payroll, forecasting revenue, ordering of supplies, safety, loss prevention, etc.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication, and division.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write, and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts.
• Is available during all major banquet functions and events. Has clear, concise written and verbal communication.
• Shows ability to instill a calm organized approach.
• Must be at least 21 years of age. Must complete TIPS (Training for Intervention Procedures) alcohol awareness and ServSafe certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards. Knowledge of federal, state, and local laws, ordinances and regulations and company policy regarding serving alcohol to minors and intoxicated patrons.
• Must maintain a clean appearance and professional demeanor.