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Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties.
Job Responsibility:
Manage departmental inventories and assets
Conduct monthly department meetings
Maintain attendance log
Enforce sanitation levels
Adhere to standards and policies
Ensure employee awareness of event phase portion of surveys
Order supplies
Use banquet beverage records to control liquor costs
Schedule banquet service staff
Attend and participate in meetings
Lead shifts and service events
Provide exceptional customer service
Handle guest problems and complaints
Empower employees
Improve service performance
Conduct human resources activities
Interview and hire staff
Support orientation programs
Observe service behaviors
Review comment cards
Communicate emergency procedures
Requirements:
High school diploma or GED
2 years experience in event management, food and beverage, or related professional area
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