Assistant Banquet Manager
Location
King of Prussia, PA | United States
Job description
Position Summary
The Banquet Manager is responsible for ensuring that all food and beverage service for functions in the banquet department are served according to standards. The Banquet Manager provides oversight and direction to the Captains and Banquet Servers. Banquet Managers work in hotels and independent banquet halls to ensure the perfect execution of large dinners, receptions and events that require food and beverages. Banquet Managers are in the front of house for these events, making sure that the tables are decorated correctly, the food is presented well, and service goes off without a hitch. Banquet Managers are in charge of Captains and floor staff, making sure that they are in uniform and serving the clients in a speedy and friendly manner. They are the liaison to the chefs and cooking staff in the back, letting them know what food needs to be replenished.
The ideal candidate is friendly, optimistic, detail-oriented, has an outgoing personality, enjoys working with people and working on a team; has a proven passion and ability to anticipate and exceed our guests' needs; has knowledge of banquet preparations and operations; can comprehend and deliver service standards; excels at guest and team member relations and etiquette; and comprehends to importance of complying with applicable federal, state, and local health and safety regulations. Has at least 2-3+ years experience as a Banquet Captain or Captain in an upscale restaurant, or full-service hotel.
Banquet Managers should be available for flexible work hours (weekends and extended eight-hour days) and variable schedules (days, nights, weekends, holidays, etc.).
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Primary duties and responsibilities include, but are not limited to, the following:
- Maintains complete knowledge of and comply with all departmental policies/service procedures/standards; maintains complete knowledge of correct maintenance and use of equipment. Uses equipment only as intended.
- Anticipate guests and fellow team member needs, respond promptly and acknowledge all guests and team members, however busy and whatever time of day; be familiar with all Hotel services/features and activities to respond to guest inquiries accurately.
- Respond in positive, calm tone to guest and team members at all times.
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors and intoxicated persons.
- Transport necessary supplies from storage areas to service area.
- Fold napkins, set linen/skirting on tables.
- Set tables according to service standards.
- Set up all condiments and beverages.
- Ensure a sufficient supply of all silverware, glassware and chinaware for service.
- Greet guests as they arrive and assist them with seating at tables.
- Knowledgeable on hotel facilities and services to assist guests as appropriate.
- Reports any deviations from policies, procedures, brand standards and regulations to management.
- Complies with all guest service basics such as uniforms, name-tags and proper guest greeting.
- Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations.
- Impresses guests with quality and timely service in a pleasant and friendly manner.
- Open and serve wine/champagne bottles.
- Serve all food courses and beverage items to guests in accordance with function requirements and Hotel standards.
- Remove all tabletop items, linen and equipment from the function room as designated by function requirements.
- Set up, monitor, refresh and breakdown coffee breaks, receptions and buffet tables for specified functions according to group requirements.
- Complete closing side duties.
- Attend training, meetings, and other department events, as scheduled.
- All other duties as assigned by manager.
Qualifications
Customer-Service: Banquet Managers have to interact with customers. Being friendly and courteous is needed.
Attention to Detail: Banquet Managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc.
Leadership: Banquet Managers must be leaders, rallying their team during big events, resolving conflicts and getting the job done.
Management Skills: Banquet Managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more.
Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong orders is part of a banquet captain's job. Being able to come up with a solution quickly is a needed skill.
Speaking Skills: Banquet Managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
Stamina: Banquet Managers can expect long days around hot cooking elements, much of it on their feet.
Education and Experience
- High school diploma or GED
- Two or more years of related Banquet experience
- Familiarity with hospitality industry practices preferred
Skills and Abilities
- Special knowledge or skills necessary for this position:* Minimum legal age to serve alcoholic beverages
- Knowledge of workplace safety procedures
- Licenses, certification or registrations required for this position.* N/A
Consistent professional attitude and behavior with effective listening and communication skills. Ability to work in a fast paced environment, sometimes under pressure, while remaining flexible and efficient. Ability to satisfy the legal requirements for employment within the jurisdiction.
Working Conditions & Physical Effort
Exert physical effort in lifting/transporting at least 50 pounds without assistance; push/pull cart and other equipment up to 250 pounds; endure various physical movements throughout crowded work and event areas.
Must be able to stand and exert well-paced mobility for extended periods of time; constantly lifting, carrying, pushing, pulling or otherwise move objects; extended periods of standing, reaching above head to move items, walking, stooping, and lifting. Requires close vision with or without corrective lenses. Work is normally performed in an interior hotel environment.
Job tags
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