Job Description

Responsible for ensuring maximum Guest service and satisfaction by orchestrating through the Banquet team service of quality food and providing a standard of excellence in all phases of catering services. Regularly confers with the Food and Beverage Director regarding the same.

Job Responsibilities

  • Responds to Guests’ requests, complaints or inquiries courteously and promptly.
  • Directs Guests to appropriate location for Banquet events and assists servers with any special Guest requests.
  • Possesses a good working knowledge of Banquet Event Order processes, special Guest requests and assists servers as needed or requested by the Convention Sales.
  • Inspects meeting rooms or locations where events will be served, making sure that excellent hygiene and cleanliness is always present.
  • Ensures that the Banquet Team Members are receptive and visible for guest services at all times.
  • Ensures prompt, efficient and courteous service of food and beverage to banquet guests
  • Enforces performance standards and all Company Policy and Procedures in accordance with the Company’s expectations.
  • Complies with all food and beverage health, liquor and safety regulations as well as all federal, state and local applicable laws.
  • Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
  • Schedules, evaluates and trains Team Members, ensuring staff’s compliance with all customer service standards.
  • Ensures catering operations are run in a smooth, efficient manner to ensure customers satisfaction.
  • Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline Team Members in a fair and equitable manner.
  • Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor and revenue benchmarks.

Job Requirements

Four-year college degree in Business Administration or Restaurant Management preferred.

Minimum of five years’ experience working at management level in high volume/fast paced restaurant.

Experienced at corporate training for food and beverage service.

Strong understanding of wines, cocktails, food preparation techniques and Steps of Service.