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Entry-level management position assisting in leading banquet staff and executing events with high standards. Involves inventory management, employee scheduling, and promoting exceptional customer service.
Job Responsibility:
Assists in leading banquet staff and executing events
manages departmental inventories and assets including par levels and maintenance of equipment
maintains attendance log for banquet employees
adheres to and reinforces sanitation levels and policies
ensures employee awareness of customer satisfaction metrics
participates in scheduling banquet service staff
attends and participates in meetings
applies knowledge of food, wine, and event presentations
responds to and resolves guest complaints
supports new hire training programs and ensures employees understand expectations and service behaviors.
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
ability to respond to and handle guest problems and complaints
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