Description:
Primary Objective of Position:
To coordinate responsibilities for functions with the Banquet Manager, to oversee staff members, and to work directly with meeting planners in a professional, prompt manner. Ensure that customer requirements and specs are adhered to and that functions run smoothly, efficiently, and profitably.
Major Areas of Accountability:
1. Regularly review upcoming events function sheets and have thorough understanding of all requirements on upcoming scheduled events.
2. Works directly with meeting set-up and the meeting planner to assure all rooms are set and meetings are watered according to time and diagrams on function sheets as assigned by Director of Sales and Marketing, Banquet Manager, or Food and Beverage Service Manager.
3. Works with banquet staff to assure buffet tables, food group, and room set-ups are done to specifications noted on function sheets.
4. Communicates with chef all food details including count changes and time changes. Delivers foods and beverages on a timely and as needed basis to assure timely and quality food service.
5. Holds pre-function meetings with servers, assigning server stations and communicating timing of courses to insure smooth and efficient service.
6. Directs and assigns employees on all clean-ups, set-ups, and other non-service time periods to assure all equipment is clean and in proper repair and all storage areas are clean and free of debris.
7. Continually strive to develop your staff in all areas of managerial and professional development.
8. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
9. Inspect event room prior to the start of each function – check room setup, menu, service staff, etc. conforms to function sheet.
10. Greet customers prior to the start of each function and be present throughout the event to assist where needed.
11. Periodically check with customer to ensure satisfaction and respond to any requests.
12. Continually observe, direct, and assist staff where necessary during the entire event. Ensure that all the details as per the functions sheet are performed.
13. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention to facilitate corrective action when appropriate.
Schedule:
This role is a seasonal role, opportunity for full time hours until end of October
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Requirements:
Perquisites:
1. Must have a current valid driver’s license (not probationary or occupational)
2. Be able to communicate and understand the predominant language(s) of customers and staff
3. Have knowledge of service and food & beverage, generally involving at least two years of front – of – house restaurant experience and / or banquet / event positions
Physical Requirements:
Must be able to work in a standing position for long periods of time (up to 8 hours)
Be able to reach, bend, stoop and occasionally lift to 50 pounds