Assistant Banquet Manager at Detroit Athletic Club

Description

Assistant Banquet Manager Job Description

The Assistant Banquet Manager will be capable of managing all aspects of scheduled Banquet events from detailed set-up, execution, and tear-down of events with a primary focus on leading and managing the Banquet set-up porters. The Assistant Banquet Manager is expected to coordinate all aspects of the room/facilities set-up and food and beverage service so that all efforts are directed toward member and guest satisfaction. This position reports to the Director of Banquet Operations and assists with training all aspects of CPP to the Banquet team members.

I. GENERAL RESPONSIBILITIES:

1. Adhering to all banquet operation standards and procedures.
2. All contact with members and guests is handled in a cordial, efficient and professional manner maintaining a commitment to member satisfaction.
3. Maintaining a cooperative, team-like attitude in working with supervisors and fellow team members (both within the department and in other DAC departments) to help achieve our common goals of maximizing member satisfaction.
4. Maintaining a positive attitude toward the DAC and the job being performed.
5. Reporting to work on time (as scheduled) and in proper uniform/attire.

II. SPECIFIC RESPONSIBILITIES:

Primary

1. Attends daily BEO meeting and discusses plan of action for the next day with the Director of Banquets.
2. Organizes the set-up team to properly and efficiently execute BEO requirements.
3. Assigns team members daily tasks and ensures that scheduled tasks are being completed.
4. Trains and certifies all team members on room set-up procedures and standardized safety and cleaning procedures.
5. Communicates closely and effectively with the Catering department to ensure that diagrams are correct.
6. Forecasts labor needs for weekly schedules and completes payroll for the set-up team.
7. Completes daily BEO changes and distributes the daily packet.
8. Keeps staff motivated and engaged at all times.
9. Helps other departments with unspecified tasks and occasionally assists vendors with load-in/out.
10. Works towards improving efficiency and safety of the team members.
11. Maintains weekly measurements and follows up with CARs on any failures noted on pre and post function reports.
12. Inspects the rooms for assigned functions, making certain that every detail of the setup conforms with the BEO and the room meets cleanliness standards. (Check temperature and lighting too.)
13. Conducts daily uniform checks with all team members to ensure standards are being met.
14. Maintains constant contact with the banquet chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated; advises as to last-minute timing.
15. Checks-in servers, assigns stations and pre-post function side work duties.
16. Inspects table place-settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive.
17. Responsible for proper setting of buffet tables and other food service tables used for catering functions.
18. Supervises the handling, storage, and security of all catering service equipment.
19. Notifies the Director of Banquet Operation of any shortages in regards to equipment or personnel.
20. Attends pre-function briefings (and conducts in absence of the Banquet Director).
21. Sees that all scheduled functions take place on time and according to plan.
22. Locates the contact person of the function to introduce him/herself and coordinate any last minute details regarding the function.
23. Gets accurate count after guests are seated for plating and reports the count to the Chef in charge of the event.
24. Responsible for all servers on the floor, and supervises service received by the members throughout each function assigned.
25. Handles all guest requests, as necessary; requests the assistance of the Banquet Director as necessary.
26. Make note of all guest comments (both positive and negative) and prepare post function report for each function supervised.
27. Supervises clearing and post function clean-up. Checks servers out making sure that function rooms, service and storage areas are clean, and the equipment is cleaned and stored properly.
28. Attends Monthly PEP meetings.
29. Conducts servers training (as needed), either one-on-one or by groups, classroom style
30. Leaves work after last guest has left and rooms are completely clear and clean or when relieved by another supervisor

Secondary

1. Informs Director of Banquet Operation of any needed repairs to service equipment.
2. Recommends new products and/or methods or operation
3. Responsible for providing necessary immediate attention to any guest or team member accident victim, and notifying the Director of Banquet Operation as soon as possible
4. Ensures that all safety and loss prevention procedures are followed by all team members
5. Trains and develops back-up personnel for the position of banquet lead.
6. Promptly and accurately performs any special assignments made by the Director of Banquet Operations
7. In the absence of the Director of Banquet Operation performs his/her duties.

Qualifications

• Working knowledge of office equipment with strong skills in Microsoft Office. 
• Ability to define problems, collect data and draw conclusions. 
• Able to solve problems through corrective action. 
• Ability to be present at work with assigned schedules including nights, weekends, holidays, and extended hours when required. 
• Strong management skills. 
• Strong organizational skills. 
• Strong operational skills.  
• Effective communication skills with the ability to work closely with other managers. 
• Maintains a positive attitude and leads by example. 

Education and Experience: 

• Four-year college degree or minimum of 4 years’ experience as Banquet/Beverage Manager in private clubs and/or high-end establishments is a plus. 

Physical Requirements:  

• Must be able to lift, push and/or pull up to 30 lbs.