Hybrid Banquet Coordinator bei Biltmore Hotel Limited

Description

Reports To

Director of Food & Beverage, Director of Banquets

Position Summary

The Banquet coordinator assists the food and beverage management team with various tasks and duties including supporting the management team in the day-to-day coordinator and administrative duties. The ideal candidate will have strong organizational skills, and experience in systems and administration. This role assures a high standard of appearance, hospitality and service in personnel and cleanliness of the dining rooms. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Requirements

Responsibilities

• Leadership:
  • Engage and develop team members to their fullest potential.
  • Reward and recognize employees.
  • Ensure individual and team performance meets objectives and client expectations.
  • Plan and lead daily team briefings.
  • Ensure safety and sanitation standards in all operations.
• Client Relationship:
  • Maintain effective client and customer rapport for mutually beneficial business relationships.
  • Identify client needs and communicate operational progress.
  • Demonstrate excellent customer service.
• Financial Performance:
  • Ensure the completion and maintenance of budget for the Banquets department.
  • Adopt all Biltmore processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins.
• Productivity:
  • Create value through efficient operations, appropriate cost controls, and profit management.
  • Comply with the operational fundamentals by meeting and maintaining food and labor initiatives.
  • Ensure the entire team is trained and able to execute.
  • Supervise team regarding production, quality and control.
• Compliance:
  • Maintain a safe and healthy environment for clients, customers and employees.
  • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour.
• Assists other team members in their respective duties including but not limited to Floor presence
• Assist in planning and organizing events within the food and beverage division
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Monitor compliance with health and fire regulations regarding food preparation and serving.
• Reviews invoices for products and services related to the department; analyzes variances and takes corrective actions
• Maintain food and equipment inventories and keep inventory records.
• Order and purchase equipment and supplies.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Completes a monthly written review of the food and beverage operation which includes suggestions for Represent private event management in daily BEO event meetings, and Pre-convention meetings
• Use a phone, Nextel radio, copy, fax machines and other business machines
• Read a BEO and properly staff an event while preventing over scheduling
• Represent private event management when emergencies occur
• Ensure proper maintenance, care and security of hotel equipment through proper supervision
• Communicate changes and manage schedules for houseman, captains, servers, and bartenders
• Ability to manage change effectively
• Other duties as deemed commensurate by departmental needs or management.

Experience and Education Required

Education:

Minimum of two year degree in Hospitality Management, Business Administration, Culinary Arts Management, or related field.

Experience:

Possess at least 5 years of experience in the management of a high volume food and beverage operation providing breakfast, lunch and dinner. Must have previous room service and mini bar experience. Fine Dining and Lounge experience a plus.

Previous experience in supervising large teams.

Skills Required

Must be able to:

o Speak, read, write and understand the English language.

o Compute accurate mathematical calculations.

o Provide legible communication and directions.

o Perform job functions with attention to detail, speed and accuracy.

o Prioritize and organize.

o Think clearly, remaining calm and resolving problems using sound judgment.

o Follow directions thoroughly.

o Understand guest’s service needs.

o Work cohesively with co-workers as part of a team.

o Work with minimal supervision.

o Maintain confidentiality of guest information and pertinent resort data.

o Use a computer keyboard and possess basic typing skills.

o Possess moderate to advanced computer skills.

o Work in a dynamic and constantly changing environment.

o Adept to multitasking.