Assistant Banquet Manager

The Assistant Banquet Manager is responsible for the set-up and execution of private banquet events. Manages and supervises the service of member and guest events in banquet rooms. Supervises and trains banquets staff, maintains order and cleanliness in all banquet rooms; assures that guests expectations are met or exceeded. Reviews banquet staff on an annual basis. Will also work as Ala Carte Manager as assigned
REQUIREMENTS


MUST HAVE AT LEAST 3 YEARS EXPERIENCE IN THE FOOD AND BEVERAGE SERVICE INDUSTRY.

Interaction:
• Frequent interaction with members and guests
• Frequent interaction with staff and other food and beverage departments
• Occasional interaction with vendors
Job Tasks:
• Develops detailed plans for each catered event, utilizing the (RATS system) Ready, Alcohol, Tactics and Service
• Coordinates and supervises all banquet set-ups and inspects and corrects inappropriate procedures.

• Holds pre-function meeting on assigned events with servers to insure smooth, efficient service; assign server stations and coordinates the timing of courses.
• Ensures that staff is well groomed and in proper uniform
• Receives and appropriately rectifies complaints concerning food, beverages or service.
• Inspects service areas, rooms, and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards are met before and after events.
• Implements, upgrades and or maintains all service standards within Banquet operation.
• Inspects and maintains orderliness of all service equipment and storage areas.
• Takes inventory of all silver service equipment and utensils on a quarterly basis. Calculates loss ratios, prepares proposals for replacement and maintains quarterly inventory log.
• Makes recommendations and prepares proposals for replacement and upgrade of banquet service equipment, tables, etc.
• Prepares typed comments on all repeat social events and key club parties/activities.
• Responsible for the day to day stocking and cleaning of all banquet service areas.
• Maintains frequent “Manager Presence” in the banquet dining areas of the club.
• Runs all assigned functions
• Prepares all banquet billings in an accurate and timely manner.
• Performs Banquet Maitre’d duties for club functions as assigned. Placement of reservation cards, check in duties, table placement, seating diagrams, etc.
• Complete all objectives and special projects on a timely basis as assigned by the Assistant General Manager or General Manager.
• Develops and documents standards for banquet storage and service area organization. Inspects ad corrects inappropriate orderliness.
• Assists in the ongoing training of the banquet service staff.
• Maintains oversight responsibilities of all private dining areas. Responsible for room orderliness, organization, cleanliness, set-up and room presentation at all times.
• When assigned as “Manager on Duty” is expected to complete all daily responsibilities for this position and maintain presence in all areas of clubhouse operation.
• Perform all work related duties as assigned by supervisor or General Manager
• Daily review of department timecards and make necessary adjustments for absences, missed punches etc. according to club policies and procedures.
• Review timecards the end of each week and approve by the following Monday morning for payroll purposes.
• Enter updated weekly schedules on Fridays for upcoming week.
Working Conditions:
• Restaurant setting
• Occasionally exposed to hot or cold weather conditions
Special Requirements:
• Ability to keep information confidential
• Must possess an outgoing personality
• Must possess honesty and integrity
• Must be courteous and tactful at all times
• Must treat others with kindness and respect
• Ability to effectively communicate in a professional manner to members, guests and staff.
• Ability to appear for work on time
• Ability to interact well with co workers
• Ability to understand and follow rules and procedures
• Excellent communication and supervisory skills
• Professional and personable demeanor
• Ability to handle multiple functions simultaneously
• Food and beverage service knowledge
• Self motivated and works well independently
• Must be proactive
• Ability to follow directions from a supervisor
• Must maintain a “Sense of urgency”
Physical Functions:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls