Assistant Banquet Manager

Job Details

Job Location: Saybrook Point Resort & Marina - Old Saybrook, CT 06475Position Type: Full TimeEducation Level: High SchoolSalary Range: $60,000.00 - $65,000.00 Salary/yearTravel Percentage: NoneJob Shift: AnyJob Category: Hospitality - Hotel

Job Title: Assistant Banquet Manager

FLSA Classification: Exempt (Salary)

Salary Range: $60,000-$65,000, per annum

Reports to: Banquet Manager

 

Summary/objective:  The Assistant Banquet Manager leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. The Assistant Banquet Manager is also responsible for providing AV support in the preparation and administration of meetings and exhibitions.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• Conforms to AAA Four Diamond and Forbes Five Star Standards.
• When appropriate, up sell products and services
• Supervise the daily operation of the Banquet area (order and maintain supplies, review set-up and food and beverage preparation and service) to ensure an optimal level of service, quality and hospitality.
• Maintain complete knowledge of and strictly abide state liquor regulations.
• Check storage areas for proper supplies, organization and cleanliness.
• Conduct or Assist the Banquet Manager in facilitating pre-function meeting with staff to review all information pertinent to set-up and service of group.
• Be ready 15 minutes before function begins.
• Prepare rooms for use; adjusting lights, sounds volumes, adjust curtains, and temperature as needed before guests arrive.
• Inspect table and bar set-ups, check for cleanliness, neatness and agreement with group requirement and departmental standards, rectify deficiencies with respective personnel.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems.  Ensure replenishment of items as specified on event orders and requested by group contact.
• Meet group coordinator prior to function, make introduction and ensure that all arrangements are agreeable.
• Communicate additional meal requirements and special request to the Kitchen.
• Attend designated meetings, menu and wine tastings.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored and that all Banquet supplies are returned to designated storage areas.
• Total all charges for the group function, prepare check and present to group contact for signature.
• Assist with weekly payroll submission and approvals
• Assist with weekly scheduling
• Perform all other duties as assigned by management.
• Fully aware of and company with Inn’s policies and procedures as identified in the procedure manual and handbook.
• Comply with statutory and company requirements for Health and Safety, Food Safety, strictly adhered to and team members are trained accordingly.

AV Duties

• Assist the event coordinator with conference/meeting arrangements involving audio/visual requirements.
• Positions, installs, and connects equipment, such as microphones, amplifiers, and lights.
• Maintains equipment in working condition.
• Makes minor adjustments and repairs to equipment and notifies maintenance personnel when correction of major malfunction is required.

Supervisory Responsibilities:

• Supervise and direct the Banquet associates, including captains and servers.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out.<