HOTEL VALUES:  

This description of responsibilities is simply intended to provide basic guidance to outline a minimum standard of performance. 

The hotel values an IOU attitude, where an employee is encouraged to Lead, take Ownership and deal with situations of all kinds with a Sense of Urgency.  While this document describes the general nature and level of work being performed by people assigned to this job, we encourage and expect our team to go above and beyond the minimum standards at all times to show concern and care for the guest, co-workers, and managers.  The hotel believes in a culture where team members help each other and work together in an environment where the most important task is providing exceptional service to guests, at all times. 

As a result, this is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of people in this job. 

Summary:

Supervise, train, and inspect the assigned BanquetStaff's performance, ensuring that all procedures are completed to the hotel's standards. Assist where necessary to ensure optimum service to guests.  Directs, implements, and maintains a service and management philosophy that guides respective staff.           

Essential Functions:

• Maintain complete knowledge of menu, beverage, and service requirements for assigned functions.
• Organize all assigned functions and complete preparation work per departmental standards. Follow up on special arrangements to ensure compliance with such.
• Check storage areas for proper supplies, organization, and cleanliness.   Complete requisition for additional supplies needed and submit to Manager.   Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Maintain beverage controls when issuing or receiving beverage products.  Calculate beverage consumption and prepare the bill.
• Requisition linens/skirting required for designated functions and transport such to the function area.
• Inspect table set-ups; check for cleanliness, neatness, and agreement with the group
• Check bar set-ups for cleanliness, organization, and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.
• Meet group coordinator/host(ess) before the function, make the introduction, and ensure that all arrangements are agreeable.
• Direct Servers on the timing of service throughout the function.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards and rectified with respective personnel.
• Assist Banquet Staff with their job functions to ensure optimum service to guests.
• Monitor and handle guest complaints to ensure guest satisfaction.
• Total all charges for the group function, prepare check, and present to group contact for payment.  Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butter, cream, dressings, etc.), and that all banquet supplies are returned to designated storage areas.
• Direct the final breakdown of the function room and clean up.   Ensure all department standards are met.
• Ensure all closing duties for staff are completed before staff sign out.
• Provide feedback on staff performance to the manager.  Report disciplinary problems to the manager and participate in the counseling of employees. Document pertinent information in the department logbook.
• Assist the Banquet Manager/Assistant as assigned.
• Attend designated meetings, menu, and wine tastings.
• Stock Banquet supplies.
• Assist with inventories as assigned.
• Prepare daily/weekly payroll and tip distribution as assigned.

Education and Experience:

• Minimum 21 years of age to serve alcoholic beverages.
• 2 years experience in banquet food service.
• Food handling certificate.
• Knowledge of various food service styles (i.e., french service, Russian service, tableside flambe service, butler style service).
• Certification of previous training in liquor, wine and food service.
• Certification in the alcohol awareness program.
• Certification in C.P.R.
• Familiarity with food and beverage cost controls.
• Familiarity with Sales and Marketing tools for Banquets.

Language Skills:

• Ability to understand guests’ service needs.
• Ability to provide legible communication.
• Ability to convey ideas and directions clearly and concisely.

Working Environment:

• The noise level in the work environment is usually loud.
• Occasionally works in outside weather conditions.

Physical Demands:

• While performing the duties of this job, the employee is regularly required to stand, walk, bend, stoop, sit, talk and/or hear.  The employee frequently is required to use hands and fingers to handle, or feel objects, tools, or controls and reach with hands and arms.  The employee frequently is required to type, write and focus on small details.
• The employee must frequently lift to 50 pounds and must be able to push up to 100 lbs.

NOTE:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.