Assistant Banquet Manager

PRIMARY OBJECTIVE OF POSITION: 

To coordinate the activities of the banquet department in order to deliver quality products and services to guests. Achieve a high level of guest satisfaction while maintaining high level of service as per Langham Hospitality Group and Forbes standards.

RESPONSIBILITIES AND JOB DUTIES: 

• To finalize food, beverage and meeting room set-up requirements.
• To upgrade and upsell menus to achieve food and beverage cost.
• Familiarization with catering's standard operating procedures and adhering to these guidelines.
• To be prompt and accurate in completion of assigned projects.
• To establish and maintain customer contact at all functions.
• To establish communication with the executive and banquet chef, banquet staff, catering service managers, and catering staff.
• To recommend and identify new ideas, methods and markets.
• To promote energy conservation and aggressive hospitality programs along with achieving accident prevention goals.
• Finalization of BEO's.
• Calling or meeting a contact after each function to ensure satisfaction.
• Tracing files to insure proper finalization of program.
• Inspection of operations as required each shift.
• Conduct training classes for new serving and set-up equipment.
• Perform duties of line employees as needed under high volume and emergency situations.
• Report duty as scheduled by direct supervisor according to operating hours.
• Provide maximum levels of guest service while maintaining Langham Hospitality Group standards.
• Be fully versed in all Forbes service standards, train, reinforce and ensure the proper execution of those standards.
• Other duties as assigned by direct supervisor.

PHYSICAL DEMANDS: 

• Activities include standing, reaching, bending, pushing, pulling, handling, grasping, lifting, carrying, seeing, hearing, talking, walking.  Considerable repetitive motion of hands and wrists as pertaining to pouring of drinks from bottles and shaking with shakers.
• Requires the ability to lift and carry object weighing up to 50 pounds.
• Standing for 90% of work shift is required.

SPECIAL SKILLS REQUIRED: 

• Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Ability to communicate in English, both orally and in writing, with guests and associates.
• Ability to use patience, tact and diplomacy to defuse anger and to collect accurate information to resolve problems.
• Ability to work under pressure and handle stressful situations during busy periods.

EDUCATION REQUIRED: 

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.  High Scholl diploma required.  College degree preferred.

EXPERIENCE REQUIRED: 

Previous management level experience in an upscale or luxury high volume banquet operation.

LICENSES OR CERTIFICATES: 

Ability to obtain any government required license or certificate.  CPR Certification and/or First Aid Training preferred.

EOE including Disability/Veteran