Assistant Banquet Manager

TITLE:

Assistant Banquet Manager

LAST UPDATED:

November 19, 2020

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Banquet and Catering Manager

FLSA STATUS:

Exempt

COMP LEVEL:

10

_____

Summary: Supervises and coordinates the activities of banquet staff and coordinates banquets and food and beverage services for external and internal guests. May be required to supervise staff in the Food & Beverage department according to business need.

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• Supervises, leads, and monitors daily operations within assigned food and beverage area; ensures quality of food and service and appropriate staffing levels.
• Prepares schedules for employees including work shifts, lunches and breaks. Ensures event is properly staffed.
• Monitors beverage services and ensures the staff and guests comply with all OLCC regulations.
• Answers telephone and email inquiries regarding banquet availability, services, and prices.
• Prepares banquet event orders; details event requirements such as room reservations and arrangement, number of attendees, menu selections and service times.
• Prepares banquet calendar and routes to departments affected by upcoming events.
• Designs room layout and performs room block requests for various events.
• Prepares and submits work orders for various tasks such as cleaning carpets, chairs, and dance floor installation and removal.
• Process deposits for all banquet events.
• Monitors activities of other staff and provides instructions for areas of operation; follows general standards per the department and position; trains new employees and monitors training by training buddies.
• Performs or assists other staff in performing duties, such as bussing tables, bartending, wait staffing and/or cleaning areas.
• Monitors guest satisfaction of food, service, and atmosphere; resolves any problems that occur during assigned shift.
• Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents and reports, and administering incentive programs.
• Requisitions supplies, prepares inventories as requested, tracks products delivered and ensures proper billing of items.
• Ensures rooms are properly set up and arranged for each event.
• Responsible for event supervision from start to finish; including presentation of final bill.

Spirit Mountain Standards:

• Delivers Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise and Business Vision.
• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation Chapter 5 requirements.
• Follows all Corporate and departmental safety policies and procedures.
• Demonstrate a personal commitment to ensuring responsible alcohol service through careful observation of alcohol service through policies, procedures, regular communications and on-going training to all team members on responsible alcohol service and compliance within the guidelines of the OLCC.

Supervisory Responsibilities:

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws and in alignment with SMGI's Pride Values, Brand Promise and Business Vision.
• Interviews and trains employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.

Required Knowledge of:

• Principles, practices, and processes of food and beverage preparation and delivery.
• Principles, practices, and processes of banquet and catering operations.
• Principles, practices, and processes of safe food handling.
• Principles, practices, and processes of inventory control and ordering systems.
• Computer hardware and software applications, as well as an understanding of audio/visual setup and breakdown.
• Supervisory principles, practices, and methods.
• Responsible alcohol service as outlined in OLCC's alcohol service training.
• Competitive pricing to ensure that the casino stays competitive.

Required Skill in:

• Serving food and beverages, including alcohol in a banquet and catering environment.
• Recognizing and correcting situations that are unhealthy or may lead to poor guest
• Monitoring and providing guest
• Operating computer hardware and software applications.
• Supervising, leading, and delegating tasks and authority.
• Business communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.
• Adjusting quickly to last-minute changes to ensure that guest needs are being met.

Education, Experience, Licenses, Registrations, and Certifications:

• Associate's Degree in hospitality, food service, or a related field, and five (5) years of hospitality or food service work experience, including three (3) years of supervisory experience, or equivalent combination of education, training, and experience.
• Low-security gaming license issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler's Certificate.
• State of Oregon Liquor Control Commission Server's Permit.
• Must have an up-to-date/current ServSafe Food Manager Certification
• Must be at least 21 years of age.

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes, or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling, and lifting up to 50 pounds.
• Work is subject to frequent use of hands and arms to finger, handle, feel, and reach.

Equipment and Tools Utilized:

• Equipment utilized includes a personal computer, standard office equipment, box knife, cardboard crusher, and tools and equipment normally used in providing food and beverages such as coffee urns, espresso machines, push carts, trays, bus tubs, utensils, serving plates, telephone, audio/video equipment, and two-way radio.