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Assistant Banquets Manager

2 months ago

Myrtle Beach, South Carolina, United States Aimbridge Hospitality Full time
Job Summary

The Banquets Assistant Manager is responsible for ensuring the efficient operation of the Banquet Department, focusing on cost control and exceptional guest service. This role assists with overseeing all aspects of a banquet or event, including setup, serving, and cleanup. The incumbent, in partnership with the Banquets Manager, is responsible for hiring, training, coaching, disciplining, and reviewing banquet staff. Management-level associates are expected to work as much of each workday as necessary to complete their job responsibilities.

Responsibilities
  • Qualifications:
    • High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
    • Supervisory experience required.
    • Proficient in Windows operating systems.
    • Ability to convey information and ideas clearly.
    • Ability to evaluate and select among alternative courses of action quickly and accurately.
    • Ability to work well in stressful, high-pressure situations.
    • Ability to maintain composure and objectivity under pressure.
    • Ability to handle problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
    • Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
    • Ability to work with and understand financial information and data and basic arithmetic functions.
  • Responsibilities:
    • Approach all encounters with guests and employees in a friendly, service-oriented manner.
    • Maintain regular attendance in compliance with Aimbridge Hospitality standards.
    • Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working.
    • Comply with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
    • Comply with certification requirements as applicable for position, including Food Handlers, Alcohol Awareness, CPR, and First Aid.
    • Prepare schedules and wage progress reports for all Banquet associates.
    • Prepare payroll and tip distribution for the Banquet department.
    • Assist as necessary in the setup, service, and breakdown of banquet functions.
    • Coordinate all banquet-related food and beverage requirements with the appropriate department(s).
    • Keep the kitchen informed of accurate counts for plating.
    • Recruit, hire, train, and evaluate all Banquet personnel with the assistance of the Food and Beverage Manager.
    • Review menu/service with the Catering Manager and Food Production Manager/Assistant.
    • Maintain up-to-date details on banquet functions and communicate to supervisors.
    • Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
    • Respond to guests' requests as needed.
    • Prepare banquet checks, obtain guest signatures, and inform clients of payment procedures at the completion of all assigned functions.
    • Notify the Food and Beverage Manager of all materials and equipment that require ordering or need to be replaced.
    • Requisition liquor, etc. for banquet bars.
    • Responsible for safety, sanitation, and cleanliness of service areas.
    • Responsible for loss prevention programs among service employees.
    • Attend Weekly Food and Beverage Meeting to ensure proper communication between departments.
    • Participate in required M.O.D. coverage as scheduled.
    • Conduct menu classes as necessary to develop staff.
    • Attend daily BEO meeting.
    • Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.
    • Ensure that pre-meal meetings are conducted for all functions.
    • Control and audit alcoholic and non-alcoholic beverages.
    • Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis.
    • Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
    • Assist the Food and Beverage Manager and Catering Manager with special promotions or changes.
    • Responsible for control and maintenance of all service equipment. Write service requests as necessary.
    • Cross-train as necessary as a manager/supervisor in other F&B Outlets.
    • Assist audio/visual company as necessary.
    • Familiar with the operation of the P.O.S. system.
    • Correct hazards and notify the General Manager or Food and Beverage Manager.
    • Submit orders for all supplies (candles, note pads, pens, uniforms) to the Food and Beverage Manager for approval and maintain inventory levels.
    • Handle items for Lost and Found according to the standards.
    • Other duties as requested by the Food and Beverage Manager or General Manager.