Overview

Responsibilities; 

Supporting Management of Department Operations and Inventories

• Manages departmental inventories and assets including par levels and maintenance of equipment.
• Conducts monthly department meetings with the Banquet captains and associates.
• Maintains attendance log for banquet associates.
• Maintains and enforces established sanitation levels.
• Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).
• Ensures associate awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
• Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).
• Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
• Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
• Schedules banquet service staff to forecast and service standards, while maximizing profits.

Participating in and Leading Banquet Teams

• Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).
• Leads shifts and actively participates in the servicing of events.
• Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.

Providing and Ensuring Exceptional Customer Service

• Sets a positive example for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers associates to provide excellent customer service.
• Strives to improve service performance.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.

Conducting Human Resources Activities

• Interviews and hires Banquet captains and associates with appropriate skills.
• Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
• Ensures associates understand expectations and parameters.
• Observes service behaviors of associates and provides feedback to individuals.
• Reviews comment cards and guest satisfaction results with associates.
• Participates in the development and implementation of corrective action plans.
• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.