Captain / Asst. Banquet Manager

Simsbury Inn
Oct 10, 2016
Oct 31, 2016
Employer Type
Direct Employer
Employment Type
Full Time
As a Captain / Assistant Banquet Manager you are responsible to assist in coordinating and supervises the execution of all banquet functions to ensure clients specifications are adhered to and that the function runs smoothly and efficiently. Possess knowledge of food production and service and has the ability to perform all positions in the banquet operations in order to supervise, direct and train all banquet personnel. This position is available for: Full-time, Part-time Weekdays or Part-time Weekends. Please specify which position you are applying for. Manage daily Banquet functions to include, but not limited to, planning, organizing and executing breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, weddings, etc.Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, conducting counseling and evaluations.Communicate function specifications, procedures and changes with affected departments including, but not limited to, the Food and Beverage, Sales, Hotel Management and Housekeeping.Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.Be familiar with all Hotel services/features.Resolve guest complaints, ensuring guest satisfaction.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.Establish par levels for supplies.Replenish shortages or additional items needed for the anticipated business.Order linens/skirting required for business and assign staff to transport such to the storage areas.Review sales for previous day and resolve discrepancies with accounting.Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Catering and Sales.Ensure that staff report to work as scheduled. Document any late or absent employees.
Coordinate breaks for staff.Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departmentsMeet with the Chef to review scheduled group's menu and equipment requirements.Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.Inspect grooming and attire of staff; rectify any deficiencies.Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.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, lay out; 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 Category: Restaurant & Food Service , Keywords: Banquet Manager