Job Description
Description:
Reports To: Assistant General Manager/Director Food & Beverage
Job Purpose: To schedule banquets, parties, etc., ensuring all arrangements are made so as to provide the customer with a very high level of service and quality.
Job Responsibilities:
- Determine amount of future business and work load requirements with information gathered from CS/sales department.
- Requisition required help and instruct work expectations for banquets.
- Meet with function group leaders to determine last minute changes and discuss various set-up arrangements.
- Ensure proper service to clients during the banquet.
- Ensure proper cleaning of all equipment after function is completed.
- Supervise assigned banquet personnel: hiring, terminating, training and developing.
- Schedule banquets, parties, etc.
- Assist personnel in setting up a function room to the desired specifications set forth by the CS/sales office.
- Other duties as assigned.
Job Skills:
- Read and interpret business records and statistical reports.
- Use mathematical skills to interpret financial information and prepare budgets.
- Analyze and interpret policies established by administrators.
- Understand government regulations covering business operations.
- Make business decisions based on production reports, similar facts, and experience.
- Deal with the general public, customers, employees, union and government officials with tact and courtesy.
- Plan and organize the work of others.
- Change activity frequently and cope with interruptions.
Education
- Bachelors Degree in Hotel Management required
Experience
- 2 years supervisory experience in banquet operations with 3 years hotel operations experience; OR, an equivalent level of education and experience.
Licenses/Certifications
- TIPS Certification and Food Safety Certification
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