Job Description

SUMMARY:

Responsible for coordinating all food and beverages service to customers. Directing and supervising of all staff, and managing flow and execution of banquet functions from inception to conclusion.

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

 

  • Ability to review and interpret Banquet Event Orders, follow specific instructions when applicable, and delegation of tasks for setup as well as service to the team.
  • Ensure banquet space is properly set prior to beginning of event.
  • Responsible for training, supervision, and direction of all banquet team members, ensuring proper service as well as adherence to grooming and appearance standards.
  • Coordinate setup and service of banquet functions with kitchen staff for both buffets and plated service
  • Completion and/or distribution of proper consumption reports for both bar and in room amenities.
  • Resolve and/or inform manager of any guest requests or issues that cannot be handled by banquet staff.
  • Responsible for entering billing information into Delphi, creating banquet checks, ringing checks into the Point Of Sale system, and getting checks signed by the authorized signer for the group.
  • Responsible at end of shift for making sure all areas are left in a clean and orderly manner, and that the next shift coming in is set up for success with rooms and buffets set properly.
  • Ensures banquet room is properly configured for events per event plan; coordinates need for additional tables, chairs, supplies and materials.
  • May assist staff in serving food and beverage and/or taking away dishes, glassware and utensils.
  •  If there are any complaints, retrieve a manager or supervisor immediately
  • Complies with all food and beverage regulations.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge and/or skill required.

Education and Experience:

High School Diploma/GED; AND three (3) years of food and beverage service experience; OR an equivalent combination of education, training and experience.

 

Required Knowledge and Skills

Knowledge of:

  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

 

Skill in:

  • Focusing on quests and provision of quality customer service.
  • Serving customers efficiently and effectively.
  • Maintaining appropriate inventory of supplies and materials.
  • Communicating effectively in oral and written forms.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.