Assistant Banquet & Catering Manager | Alerus Center

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.

Overview

The  Assistant Banquet and Catering Manager has the primary duty of managing the Banquets department. The Assistant Banquet and Catering Manager will actively recruit, supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will initiate employment actions with GM approval such as hiring, termination, suspension, discipline, promotion, and transfer. The Assistant Banquet and Catering Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Assistant Banquet and Catering Manager is responsible for overseeing the direction of the banquet department’s daily activities in accordance with our policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Assistant Banquet and Catering Manager is solely responsible for the effective management and operation of the banquet team including effective interaction with signed clients, event planning support, scheduling, room set-up, compliance with food handling policies, safety, employee training and supervision, adherence to budget and cost requirements, and any other tasks assigned by the General Manager. The Assistant Banquet and Catering Manager 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 a yearly salary of $45,000 to $48,000. 

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

 

This position will remain open until May 2, 2025.

 

Responsibilities

• Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
• Help 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, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the GM.
• 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 events departments as needed to ensure understanding of BEO requirements, ensures all events are executed according the BEO guidelines; works closely with events departments to manage changes and updates to BEO to ensure an optimal level of service, quality and hospitality.
• Monitors and controls the banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• 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 recruitment, training, development, mentoring and supervision of hourly employees, as directed by GM; 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-rela