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Entry-level management position assisting in leading banquet staff and executing events. Focuses on maintaining high service standards, overseeing department operations, and enhancing guest experiences. Provides leadership and direction for team development.
Job Responsibility:
Assists in managing departmental inventories and assets
maintains attendance log for banquet employees
maintains and enforces established sanitation levels
adheres to and reinforces all standards, policies, and procedures
ensures employee awareness of guest satisfaction metrics
orders supplies for the department
uses banquet beverage records to guide inventory control
assists in scheduling banquet service staff
leads shifts and participates in servicing events
provides exceptional customer service
responds to and handles guest complaints
empowers employees to provide excellent service
supports departmental orientation for new hires
observes employee service behaviors and provides feedback
ensures staff are trained in safety and emergency procedures
Requirements:
High school diploma or GED
2 years experience in the event management, food and beverage, or related professional area
Nice to have:
Knowledge of food and wine pairings
understanding of cutting-edge cuisine and event presentation
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