Description

SUMMARY

Oversee operation of the Banquet Department and its activities which include, but are not limited to, Banquet Food Service, Beverage Service, Meeting, Wedding and Social Event Set-Up and service. Responsible for training and developing associates. Direct and motivate team while personally providing guests with high quality service based on event requirements and service standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Review BEOs to ensure all requirements/details of functions are being handled
• Schedule banquet captains, servers and banquet bartenders to forecast and service standards, while maximizing profits and managing labor costs
• Responsible for tracking and control of inventory to ensure adequate supplies are on hand
• Provide ongoing training and development to banquet staff
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Interact with clients to ensure their satisfaction with the services
• Respond to and handle guest problems and complaints
• Ensure established sanitation levels are maintained
• Direct service staff before, during and following banquet functions
• Coaching and counseling employees, addressing complaints and resolving problems
• Write and conduct employee performance reviews
• Coordinate with other managers and departments to ensure needs of client are met
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned
• Work with catering and conference managers regarding details of functions
• Acts as liaison to the kitchen staff
• Process payroll
• Attend and participate in all pertinent in-house meetings
• Perform other related duties as requested by the supervisor

Qualifications

QUALIFICATIONS, SKILLS & ABILITIES:

• Ability to take care of the customers needs while following company procedures
• Ability to pay attention to the minute details of a project or task
• Ability to accept responsibility and account for his/her actions
• Identify operational challenges associated with his/her group and works with the resort staff to solve these challenges and/or develop alternative solutions
• Ability to organize effectively
• Ability to multi task effectively
• Ability to complete assigned tasks under stressful situations
• Ability to act in a self-confident manner to facilitate completion of a work assignment or to defend a position or idea
• Ability to identify and correct conditions that affect employee safety
• Ability to get along well with a variety of personalities and individuals

EDUCATION AND/OR EXPERIENCE:

• Two years related hotel/resort industry experience and/or training
• High school or GED graduate
• At least 1-2 years of catering and conference services experience required

LANGUAGE SKILLS:

• Ability to effectively present information to individuals and all sizes of groups (i.e. clients, customers, guests, associates, managers etc.)
• Ability to entertain clients in a professional business manner

COMPUTER SKILLS:

• Computer skills required for communication and reporting- Excel, Word and Outlook
• Experience with front office systems and Delphi preferred. Knowledge of GDS and OTA web portals as they apply to transient and leisure travel
• Proficient in Outlook and Internet applications

CERTIFICATES & LICENSES:

• Must have valid Food Handler Certification
• TIPS certification required
• Must provide valid document(s) to work in the US
• Valid California Driver License is required

PHYSICAL DEMANDS:
While performing the duties of this job, the employee must be able to:

• Lift 25-50 lbs.
• Sit, stand and walk for long periods of time