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Entry-level management position assisting in leading banquet staff and executing events according to requirements and standards. Focus on delivering high-quality service and ensuring customer satisfaction while supporting various departmental and operational activities.
Job Responsibility:
Assists in managing departmental inventories and assets
maintains attendance log for banquet employees
enforces established sanitation levels
orders supplies for the department
schedules banquet service staff
leads shifts and participates in the servicing of events
interacts with guests to obtain feedback on product quality and service levels
observes service behaviors of employees and provides feedback
communicates and executes departmental and property emergency procedures.
Requirements:
High school diploma or GED
2 years experience in the event management, food and beverage, or related professional area.
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