- Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
- Manage and run all banquet operations before, during and after the event. Duties include completing banquet planning sheets in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the GM.
- Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to management immediately.
- Conducts regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory.
- Meet with events departments as needed to ensure understanding of BEO requirements, ensures all events are executed according the BEO guidelines; works closely with events departments to manage changes and updates to BEO to ensure an optimal level of service, quality and hospitality.
- Monitors and controls the banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
- Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
- Ensures that high standards of sanitation and cleanliness are maintained throughout all areas of food and beverage at all times. Enforces all Oak View Group and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
- Assist in the on-going recruitment, training, development, mentoring and supervision of hourly employees, as directed by GM; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
- Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
- Generates employee schedules and verifies employee time as required in addition to preparing payroll and gratuity reports.
- Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.
- Perform all other duties as required
- Associate's degree (A.A.) or equivalent from two-year college or technical school
- 3 -5 years related experience and /or training; or equivalent combination of education and experience.
- Prior experience in the field of hospitality with specific experience in catering sales/conference services and/or Banquets is essential.
- Knowledge of revenue management, training, and motivation of peers is encouraged.
- Ability to work effectively under time constraints and deadlines.
- Valid Food Handler's certificate if required by state and/or county of venue.
- Valid Alcohol Service Permit if required by state and/or county of venue.
- Familiar with inventory cost control and menu planning.
- Basic computer proficiency: E-mail, Excel, Word, Outlook
- Working knowledge of Point of Sale and timekeeping systems.
- Cash handling abilities; basic math skills including significant number manipulation.
- Ability to work a variable work schedule (including daytime, evenings and weekends, holidays and irregular schedules as required), depending upon event and business requirements.
- Excellent verbal and written communication skills.
- Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events.
- Knowledge of Fire Safety Regulations and venue capacity loads
- Ability to work effectively with co-workers, clients, event planners, various groups and representatives in a professional manner.
- Ability to direct the work of vendors and setup personnel during events
- Able to speak and write using proper English and grammar
- Advance planning including staffing, rental needs, pull list, timelines, diagrams, descriptors and post event recap reports.
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Banquet Manager| Grand River Conference Center - Dubuque, United States - teamworkonline
Description
Overview
The Banquet Manager has the primary duty of managing the Banquets department. The Banquet Manager will actively recruit, supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will initiate employment actions with GM approval such as hiring, termination, suspension, discipline, promotion, and transfer. The Banquet Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
The Banquet Manager is responsible for overseeing the direction of the banquet department's daily activities in accordance with our policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Banquet Manager is solely responsible for the effective management and operation of the banquet team including effective interaction with signed clients, event planning support, scheduling, room set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements, and any other tasks assigned by the General Manager. The Banquet Manager must provide a high level of oversight and operation/personnel support to ensure the smooth running of all assigned events including exceptional planning in advance.
This role will pay a salary of $45,000 to $50,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
job expires 4/30/2024
Responsibilities
Qualifications
