Assistant Event Director

A. Sales/Profitability/Cost Control
1. Achievement of budgeted food sales.
2. Achievement of budgeted beverage sales.
3. Achievement of budgeted labor costs.
4. Achievement of budgeted profitability.
5. Completion of Customer Follow-up calls on a timely basis.
6. Timely analysis of Catering Prices in relation to competition.
7. Participation and input towards F&B Marketing activities.
8. Entertainment of potential and existing customers.
9. Quarterly competitive analysis by calling competition and gathering data such as banquet kits, room rental rates, etc.
10. Telemarketing to previous clients to inquire about possible future re-bookings.

B. Duties and Responsibilities, Administration
1. Development and maintenance of all department control procedures.
2. Handle all Catering inquires and ensure timely follow up on the same business day.
3. To co-ordinate with large group meeting/banquet planners to plan & execute specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With wedding/banquets/conferences, the Chef is to be included in food related discussions.
4. Confirm all details relative to group functions with meeting/banquet planners.
5. Supervision of daily paper flow including Proposals, and Banquet Event Orders.
6. Collection of Advance Deposit and payment when required.
7. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness
8. Completion of monthly forecast
9. Attendance and participation at weekly meeting/BEO meeting.
10. Assist in menu planning and pricing.
11. Supervision of weekly payroll input/gratuity sheets/daily budget entries.
12. Participation in restaurant event shifts as required.

C. Duties and Responsibilities, Operations
1. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
2. Assure the maintenance of bar control policies.
3. Assure completion of requisitions where deemed necessary.
4. Assure the completion of weekly schedule and shift duties while:
A. Maintaining a labor cost to budget.
B. Assuring adequate and consistent levels of service.
5. Completion of monthly inventory of linen, bar stock, small wares.
6. Assure timely completion of function bills.
7. Assure the ordering and purchasing of beer, wine, liquor, specialty cocktail ingredients

D. Product Quality
1. Consistent check of Event Food and Beverage quality.
2. Consistent check of Banquet services.
3. Consistent check of Banquet food presentation.
4. Ensuring that services meet customer specifications.
5. Ensure quality & accuracy of meeting/event room set-up.

E. Service - Achieving service level that exceeds client expectations.
1. Ensure all client needs and requirements are met.
2. Work with the Chef to ensure all arrangements and details are delt with.
3. Establish a rapport with groups to ensure guest satisfaction and repeat business.
4. Minimize number of customer complaints.
5. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
6. Staff professional attitude and proper meeting company appearance and uniform standards.
7. Teamwork-Relations with co-workers and management.
8. Ensure quality of catering services.
9. Ensure quality of department phone handling.
10. Meeting with conveyors and confirming proper set-up of function room at time of function while on duty
11. Participation in ensuring a high level of banquet service.
12. Participation at large functions.
F. Personnel Management
1. Effective communication skills.
2. Responsible for staff training and development.
3. Ensure all staff have ‘Delaware ABC’ alcohol server card.
4. Personnel selection.
5. Proper termination procedures must be followed.
6. High employee retention.
7. Personal development and growth.
8. Discipline of personnel when required.
9. Responsible for overseeing all scheduling within the department.
10. Assists with Coordinator Assignments for all events

G. Sanitation & Housekeeping
1. Achieving service that exceeds expectations.
2. Overall maintenance of the operation at a level in keeping with the standards prescribed.
3. Minimize the number of Workmen's Compensation claims.
4. Report any deficiencies in equipment and facilities.