Assistant Banquet Manager

The Classic Hotels of Connecticut

As a Assistant Banquet Manager you are responsible for ensuring customer satisfaction with all booked functions. Coordinates with the Banquet Mananger and supervises the execution of all banquet functions to ensure clients specifications are adhered to and that the function runs smoothly and efficiently. Possess knowledge of food production and service and has the ability to perform all positions in the banquet operations in order to supervise, direct and train all banquet personnel.

• Assist in managing daily Banquet functions to include, but not limited to, planning, organizing and executing breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, weddings, etc.
• Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, conducting counseling and evaluations.
• Communicate function specifications, procedures and changes with affected departments including, but not limited to, the Food and Beverage, Sales, Hotel Management and Housekeeping
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of service requirements for each scheduled function:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.
• Replenish shortages or additional items needed for the anticipated business.
• Order linens/skirting required for business and assign staff to transport such to the storage areas.
• Review sales for previous day and resolve discrepancies with accounting.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Catering and Sales.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments
• Meet with the Chef to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements and Hotel standards.
• Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, lay out; 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.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Direct Servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the Kitchen.

Job Type: Full-time

Pay: $23.00 - $26.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Banquet: 2 years (Preferred)

Ability to Relocate:

• Avon, CT 06001: Relocate before starting work (Required)

Work Location: In person