Assistant Banquet Manager

POSITION SUMMARY

Reporting to the Director of Banquets, the Assistant Banquets Manager is a hands-on leadership position that is responsible for managing the day-to-day operations of the banquet department including leading the banquet associates, ensuring superior service to all events with special focus on quality and set presentation standards. This position is required to exercise judgment and be able to manage expenses to meet the requirements of all events whilst being in line with forecast for all operational costs. In addition, this position will be required to work closely.

KEY RESPONSIBILITIES

The key responsibilities of the Assistant Banquet Manager include, but are not limited to:

• Lead and direct the team to ensure the smooth operation of Banquet functions. Supervises and organizes the associates ensuring efficient execution of all events and timely delivery of all services to the banquet.
• Inspects banquet floor to ensure proper set-ups & standards are met; Supervises service of food and beverage during functions; Coordinates course timing with Kitchen staff; Pays special emphasis on guest allergies and diet restrictions as well as informs Servers of timing for serving and clearing of each meal course.
• Be flexible to adapt the operation, at short notice, with the ever changing needs and styles of diverse guests and conveners.
• Teach service technique and product knowledge to the banquet team that creates positive associate and guest satisfaction; Ensures consistency in service delivery standards, setups and banquet presentations.
• Participates in selection, recruitment, and training of new associates.
• Conduct performance reviews and responsible for manage the performance of all banquet associates.
• Possess the ability to organize and execute off-site catering events.
• Liaise with the Catering, Culinary, Stewarding, and other departments for ensuring well planned, quality, timely execution of events, quarterly stock take, scheduled maintenance and upkeep of banquet space and equipment
• Performs closing duties including banquet bills, payroll, and labour reports. Assist the culinary team in controlling food related wastage.
• Maintains a safe working environment in all sections of the banquets.
• Ensure upkeep of all equipment
• Performs other duties within Food and Beverage, as assigned or required

COMPETENCY PROFILE

Attributes

• Service Orientation - Displays a commitment to guest service and continually strives for improvement.
• Flexibility - Demonstrated ability to be adaptive and accepting of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.
• Decisiveness - Proven consistency in making sound decisions sometimes in pressurized or time-sensitive environments and service.
• Achievement Oriented– sets standards of excellence for work to be completed and is not deterred by challenges
• Attention to detail - Able to maintain a sustained level of concentration in a high pressured environment ensuring quality of work is consistently delivered by team members.

Skills

• Leadership- Leads by example in behaving in an honest and trustworthy manner; treats others fairly; builds strong and trusting relationships with others; practices open communication.

• Interactive Communication - Adapts content, style, tone and medium of communication to suit the target audience's language and level of understanding; takes others' perspectives into account when communicating or presenting information; facilitates open communication and information exchange. Fluency in English both written and verbal.

• Resource Management - Possess the ability to plan and organize others to ensure the timely completion of tasks and to manage and support others to succeed in their roles; ensures the effective and efficient use of resources are in line with budget and forecast, whether human, financial, or material.
• Team Building- Promotes team achievement, contributes to the development and achievement of group objectives; supports and encourages other team members to achieve objectives; is respectful, actively listens to and seeks out opinions and ideas from others; capitalizes on opportunities and addresses challenges presented by the diversity of team talents; encourages and empowers others to perform at their best; provides recognition to those who have performed well.
• Developing Others - Supports individual development and improvement by providing effective performance feedback and support, reinforcing strengths and identifying areas for improvement and ways to improve performance and competence; encourages staff to develop and apply their skills; provides positive comments regarding others' abilities or potential even in difficult cases; creates mentoring opportunities.
• Conflict Management - Defuses difficult situations by being assertive; facilitates discussions between parties to explore differences and help find common ground; uses tactful approach to work with others to identify solutions to emerging conflicts.

PHYSICAL DEMANDS

• Must be able to lift heavy trays when required.
• Must be able to walk and stand for long periods of time
• As verbal communication and observation between associates occurs frequently, the ability to hear and see is essential to the incumbent and their work colleague's safety.
• This position requires pushing and pulling of heavy carts, warmers and other equipment to move both within the kitchen areas and interdepartmentally as operations required.
• Must be able to work for long periods of time where a high level of concentration is required

DECISION MAKING AUTHORITY

This position has the full authority to make decisions as it relates to:

• Scheduling of labour to meet operational requirements, including the reduction of shifts.
• Food Ordering.
• Liquor and Beverage orders.

SELECTION CRITERIA

Qualifications and Technical Experience

• Minimum of three to four years Banquet experience and two years Supervisory experience in an equivalent size and style of operation.
• Diploma / degree in Hospitality management preferred.
• Serving it Right and Food Safe 1 Certificates. First Aid certificate is an asset but not essential.
• Knowledge of Microsoft operational system software, Outlook and Opera.
• Demonstrated achievements in building a large and multi-faceted cohesive and motivated team.

TOOLS AND EQUIPMENT

• Position requires access to a Computer with Microsoft Office Suite, Email and Internet.
• This position will require the use of a two-way radio.
• Incumbent must provide and wear non-slip rubber sole, enclosed shoes in accordance with Company Policy.
• All other banquet-related equipment and tools to be provided by the Company.