ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist with the daily operations of the Banquet Department, including providing support and guidance to banquet staff to ensure a successful and effective operation ending in a positive guest experience. Duties included, but not limited to:

• Assist with the daily operation of the Banquet Department, to include, recruiting, scheduling, staffing, and supervision of all staff.
• Act as a liaison for the Resort and be the point of contact for clients during their events
• Assist with the planning and execution of all banquet events.
• Assist with the development and implementation of the training manual to ensure a high quality presentation and level of customer service within the banquet service team.
• Assist with the management of the inventory, control, and breakage/loss, reduction of china, glass and silver as it related to function services and banquet services.
• Provide daily support and guidance to Banquet Associates as well as monitor job performance to ensure a successful meeting/banquet experience for the guest.
• Maintain a high level of service by constantly training and coaching all Banquet staff.
• Assist the Banquet Manager with the inspection and oversight of all function space, public areas, and service areas on all banquet levels. Coordinate with housekeeping and engineering to ensure the highest level of product delivery.
• Assist in month end inventories as scheduled.
• Attend BEO and Resume meeting in absence of Banquet Manager and review all information to staff.
• Work with all other departments to execute client events and meetings.

QUALIFICATIONS

• Bachelor’s Degree preferred.
• Minimum of 3-5 years Banquet experience.
• Must have prior knowledge of wine and spirits.
• Minimum 3 years in a Supervisory or Management role.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Must possess great attention to detail.
• Ability to maintain good coordination while serving guests promptly.
• Ability to perform job functions with minimal supervision.
• Ability to work independently or as a part of a team.