Banquet-Team Lead

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Position Summary

The Banquet Team Lead has the primary duty of managing the Front of House Food and Beverage department.  The Banquet Team Lead will supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards.

 

The Banquet Team Lead is responsible for overseeing the direction of the front of house Food and Beveage department’s daily activities in accordance with our policies and objectives to ensure guest satisfaction, and a positive, productive and compliant work environment.  The Banquet Team Lead is responsible for effectively managing and operation of the banquet team including effective interaction with the Catering and Concession manager, which includes, but not limited to, event planning support, scheduling, room set-up and tear-down, compliance with food handling policies, safety, employee training and supervision, and any other tasks assigned by the Catering and Concession Manager.  The Banquet Team Lead must provide a high level of oversight and operation/personnel support to ensure the smooth running of all assigned events including exceptional planning in advance.

 

This role pays an hourly wage of $18 plus tips

 

Benefits for PT roles: 401(k) savings plan and 401(k) matching.

 

This position will remain open until September 1, 2024

Responsibilities

• Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
• Manage and run all banquet operations before, during and after the event.  Duties include completing banquet planning sheets in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, training, food production, clean-up and reporting, and any other duties as assigned by the Catering and Concession Manager.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 
• Conducts regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory.
• Meet with Catering and Concession manager as needed to ensure understanding of BEO requirements, ensures all events are executed according the BEO guidelines; works closely with Catering and Concession manager to manage changes and updates to BEO to ensure an optimal level of service, quality and hospitality.
• Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
• Ensures that high standards of sanitation and cleanliness are maintained throughout all areas of food and beverage at all times. Enforces all Oak View Group and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
• Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by the Catering and Concession manager; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
• Generates employee schedules and verifies employee time as required in addition to preparing payroll and gratuity reports.
• Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.
• Perform all other duties as required

Qualifications

• Preferred 2+ years related experience and /or training; or equivalent combination of education and experience.
• Prior experience in the field of hospitality with specific experience in catering sales/conference services and/or Banquets is essential.
• Knowledge of revenue management, training, and motivation of peers is encouraged.
• Ability to work effectively under time constraints and deadlines.
• Valid Food Handler’s certificate if required by state and/or