Supervise and coordinate activities of kitchen and dining room workers with-in banquet functions. Ensure that all aspects of events are set and run in accordance to the Banquet Event Orders and Client specifications. Adhere and follow F&B culture and vision in accordance to F&B core values. Ensure food and beverage cost is within budgeted number for the respectful area.

• Check all room sets prior to each event.
• Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen.
• Check all china, glassware, silverware, and linen items needed for the event.
• Inform staff of specific needs for buffets and receptions.
• Check staffing needs for upcoming events.
• Check inventory needs for all upcoming events.
• Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met.
• Allocate stations and partners for staff.
• Review banquet event orders.
• Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes.
• Be aware of all upcoming groups and major conventions over upcoming 90 days.
• Review assigned work functions for the entire day and the next week.
• Read all assigned banquet menus and ask if specific items are unclear.
• Complete all daily administrative tasks.
• Select several tables at random during the function to evaluate food and service.
• Ensure that food is served at the appropriate temperature

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

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  Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use.

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  Inform Chef of head count as soon after seating as possible.

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  Recommend proper maintenance and repair to the Director, Engineering and ensure the proper housekeeping of all function space.

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  Must be 18 years of age or older.
• High School diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• Previous banquet operations experience preferred.

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  Must be able to work a flexible schedule based on operational needs, including weekends and holidays.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.