The Assistant Banquet Manager will create an environment where the guest identifies that quality, service; esteem, value and safety are the rule. Individual will orchestrate the people, place and things within the venue to create a flow. Exceptions must be anticipated such that guest's needs are met thereby truly exceeding guest expectations.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Creates an environment associated with fine dining events
- Completes and/or assists payroll processing
- Appraises staff performance, directs, praises and disciplines employees
- Maintains standards of the training
- May be required to lift and carry trays
- Assist outdoor functions; will be exposed to cleaning supplies as necessary
- Schedules efficiently, ensuring it's reflective of business demands
- Ensures service to individualized guests' needs and expectations, recognizing that guests are different and must be accommodated accordingly
- Maintain a commitment to customer service and guest satisfaction
- Lead and supervises the banquet team
- Ensure physical atmosphere and cleanliness of the meeting space, including inspecting furniture, fixtures and equipment
- Responsible for daily report input and log book entries
- Enforce high standards of hygiene and sanitation within the department
- Ensure the security of monies, credit and financial transactions
- Supervise the performance, attendance, attitudes, appearance, and conduct of team
- Monitor time punches in payroll processing system, ensuring accurate payroll for all associates
- Monitor and maintains the banquet departments' systems and equipment to ensure their optimum performance
- Provide prompt follow-up to all guest concerns
- Empower team to exceed service standards
- Instill a calm, organized approach in all stressful situations
- Work with HR to recruit and hire staff
- Order all necessary office supplies and ensures proper stocking levels
- Maintain a safe and pleasant work environment
- Ensure cleanliness of the banquet departments' storage rooms
- Promote high associate morale
- Recommend discipline and/or termination when appropriate of team members
- Take a proactive approach to coaching and counseling
- Attend appropriate resort, division and department meetings
- Resolve guest issues promptly and with great care and effectiveness
- Maintain a strong knowledge of hospitality trends, especially food & beverage
- Provide general resort information for guests
- Offer warm and sincere welcome/farewell for all guests of Oglebay Resort including use of guest name and good eye contact with each guest
- Maintain an up to date working knowledge of all resort amenities as well as any special events
- Interact with resort staff in a professional manner, assisting other departments with necessary information
- Always maintain a professional demeanor and attitude
- Communicate all pertinent information to the banquet team
- Maintain constant awareness of safety issues, (i.e. broken glass, frayed electrical cords, leaks, broken locks and suspicious persons); reports any/all safety incidents to maintenance
- Ensure proper handling, cleaning and sanitation of equipment, china, glass and silver
- Maintain a professional appearance; follows all Oglebay Resort dress code standards
- Remain alert, courteous and helpful to the guests and colleagues at all time
- Posses excellent computer skills and strong working knowledge of Microsoft Office programs
- Able to work in a fast paced environment, display excellent leadership skills while being a positive example for staff
- Complete appropriate trainings listed on the human resources Training Matrix
- Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee, or human resources
- Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees
SUPERVISORY RESPONSIBILITIES Manages five subordinate supervisors who supervise 20+ employees in the Food & Beverage Banquet department. Is responsible for the overall direction, coordination, and evaluation of this unit. Also directly supervises 20+ non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.EDUCATION and/or EXPERIENCE Associate's degree (A. A.) or equivalent from two-year College or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.