Assistant Director of Banquets position at Beemok Hospitality Collection.| United States Of America

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Beemok Hospitality Collection Assistant Director of Banquets

Experience: General

Pattern: full-time

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MBA

The Cooper....United States Of America

The primary role of Assistant Director of Banquets is to assist the Director of Banquets manage all aspect of the Banquets Department functions while maintaining the highest standards possible for guests . While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. Duties/Responsibilities: Maintain complete knowledge of daily house count, arrivals/ departures, VIP's , and scheduled in-house group activities. Maintain complete knowledge of service requirements for each scheduled function, including detailed menu selections, major ingredients, appearance, quality standards, garnish and method of presentation; wines/champagnes ordered; prices of specified selections of cash functions; group's names and backgrounds; type of functions and expected attendance; scheduled hours of service; special requests/ arrangement; order of service and traffic flow; and payment arrangements. Maintain complete knowledge of and strictly abide by state liquor regulations. Check storage areas for proper supplies, organization and cleanliness. Establish par levels for food supplies, linen and equipment. Complete requisitions to replenish shortages. Review sales from previous day and resolve discrepancies with Accounting . Track revenue against budget/ forecast. Retrieve and organize Banquet Event Orders; make note of changes as received from Catering and post function sheets for the following week. Meet with the Banquet Chef and Stewa rding Leaders to review scheduled group's menu and equipment requirements. Prepare station assignments according to group requirements and hotel regulations. Inspect the scheduled function areas/rooms for cleanliness and proper set-up; rectify any deficiencies with respective departments. Assign side work to servers. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks. Conduct pre-shift meetings with servers; review all information pertinent to the event set-up and service. Ensure daily line-ups occur. Inspect grooming and attire of staff; rectify any deficiencies. Inspect table , buffets, bar set-ups and other stations for layout, cleanliness, neatness, attractiveness, and accordance with group's requirements. Ensure replenishment of items as agreed to. Meet with group coordinator /host prior to function, ensure all arrangements are taken care of. Constantly monitor staff performance in all phases of service and job functions, ensuring all procedures are carried out to standards . Observe guests' reactions and confer frequently with staff to ensure guests' satisfaction. Anticipate guests' needs; respond promptly and acknowledge all guests, however busy and whatever time of day. Be pleasant, smile and greet all guests, using surnames when possible. Monitor and handle guests' complaints, ensuring guests' satisfaction. Total all charges for each group function; present check to group for payment. Ensure that unused food is returned to the kitchen and that all banquet supplies are returned to storage areas. Direct final breakdown of function room and clean-up. Ensure all cashiering procedures are processed in compliance with Accounting standards. Foster and promote a cooperative working climate, maximizing productivity and colleague morale. Prepare and submit daily /weekly payroll and tip distribution reports. Calculate servers' gratuities. Monitor payroll to ensure department budget is not exceeded. Direct and complete regular inventories . Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet business demands. Ensure staff report to work as scheduled. Review colleague time cards . Interview, hire, train and supervise Banquets colleagues. Discipline and counsel staff as needed. Ensure that consistent quality standards are being achieved . Supervise the set-up of all Banquets and hospitality suite functions; monitor the quality of delivery and service. Ensure all Banquets equipment is maintained and stored properly. Attend all designated staff meetings and training sessions. Stay updated on food and wine trends. Maintain knowledge of hotel features/services, outlets, hours of operation, etc. Practice emergency procedures in compliance with hotel/ company standards; react and assist in hotel emergency situations as needed. Be an ambassador of the hotel and the company at all times, in and out of the work place . Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. Be knowledgeable of, implement, communicate, and comply with policies of The Charleston Place. Maintain confidentiality and security of all guest and general hotel information. Assist in other areas as needed. Required Skills/Abilities: Ability to communicate fluently in English with hotel guests and colleagues. Ability to provide friendly, efficient and courteous service to guests. Ability to calculate. Ability work under pressure, be organized, self-motivated and work well with others. Strong positive attitude and ability to initiate light conversation with guests. Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of Charleston and surrounding areas. Knowledge of proper handling and storage of food and beverage items . Ability to provide legible communication. Ability to complete work in a timely , accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates and individuals inside and outside the hotel. Knowledge of various food service styles ( i.e. French, Russian, butler style, flambe). Knowledge of specific room set-up styles. Familiarity with F&B cost controls. Knowledge of liquor laws and regulations. Understanding of the luxury hotel environment . Education and Experience: Five years of F&B experience required , preferably in Banquets, with minimum two years progressive management in a luxury hotel. Bachelor’s degree in hospitality management , Business Administration, or a related field is preferred. Knowledge of Delphi, Workday, ProfitSword , Infor Physical Requirements: The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: Must be able to lift at least 5 0 pounds; push and pull equipment, supplies, etc., at least 100 pounds. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. The role may require extended periods of time on your feet, especially during peak hotel hours or events. Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities. Good hearing is necessary for effective communication with colleagues, guests, and stakeholders. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. _______________________________________________________________________________ BHC   is an equal employment opportunity employer.   Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.

Assistant Director of Banquets job opportunity at Beemok Hospitality Collection.

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