Saybrook University Jobs (NOW HIRING)

Job Title: Assistant Banquet Manager

FLSA Classification: Exempt (Salary)

Salary Range: $60,000-$65,000, per annum

Reports to: Banquet Manager

Summary/objective:  The Assistant Banquet Manager leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent, high-quality service. Communicates performance expectations and trains staff in processes. The Assistant Banquet Manager is also responsible for providing AV support in the preparation and administration of meetings and exhibitions.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• When appropriate, up sell products and services
• Supervise the daily operation of the Banquet area (order and maintain supplies, review set-up and food and beverage preparation and service) to ensure an optimal level of service, quality and hospitality.
• Maintain complete knowledge of and strictly abide state liquor regulations.
• Check storage areas for proper supplies, organization and cleanliness.
• Conduct or Assist the Banquet Manager in facilitating pre-function meeting with staff to review all information pertinent to set-up and service of group.
• Be ready 15 minutes before function begins.
• Prepare rooms for use; adjusting lights, sounds volumes, adjust curtains, and temperature as needed before guests arrive.
• Inspect table and bar set-ups, check for cleanliness, neatness and agreement with group requirement and departmental standards, rectify deficiencies with respective personnel.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; 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.
• Meet group coordinator prior to function, make introduction and ensure that all arrangements are agreeable.
• Communicate additional meal requirements and special request to the Kitchen.
• Attend designated meetings, menu and wine tastings.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Ensure that unused food is returned to the Kitchen, that designated condiments are broken down and properly stored and that all Banquet supplies are returned to designated storage areas.
• Total all charges for the group function, prepare check and present to group contact for signature.
• Assist with weekly payroll submission and approvals
• Assist with weekly scheduling
• Perform all other duties as assigned by management.
• Fully aware of and company with Inn’s policies and procedures as identified in the procedure manual and handbook.
• Comply with statutory and company requirements for Health and Safety, Food Safety, strictly adhered to and team members are trained accordingly.

AV Duties

• Assist the event coordinator with conference/meeting arrangements involving audio/visual requirements.
• Positions, installs, and connects equipment, such as microphones, amplifiers, and lights.
• Maintains equipment in working condition.
• Makes minor adjustments and repairs to equipment and notifies maintenance personnel when correction of major malfunction is required.

Supervisory Responsibilities:

• Supervise and direct the Banquet associates, including captains and servers.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out.

Competencies

• Knowledge of food service practices and procedures.
• Working knowledge of all audio-visual equipment.
• Perform job functions with attention to detail, speed and accuracy.
• Must be able to interact with guests effectively and in a courteous, professional manner.
• Excellent written and oral communication skills.

Work environment

• Working conditions are based in a hospitality setting
• Associates may be exposed to weather conditions prevalent at the time.
• Noise level in work environment is usually moderate to occasionally loud.
• Exposed to moving mechanical parts
• Exposed to high, precarious places; fumes or airborne particles.
• Exposure to toxic or caustic chemicals.

Physical demands

• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to push, pull, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The associate must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
• Language Skills: Working knowledge of the English language is mandatory as well as the ability to speak, read and write clearly.

Required education and experience

• High School diploma or GED required.
• 2 years of banquet or food and beverage supervisory experience required.

Preferred education and experience

• Professional Server Certification or Bartender Certification preferred.
• Food and Beverage Management and Supervisory Experience

Additional eligibility requirements

• Must be trained and certificated in T.I.P.S program within the first 6 months of employment.
• Make customers feel important, valued and appreciated in a manner that will be acknowledged by the customers.
• Be familiar with all Hotel and Spa services/features and local attractions/activities to respond to guest inquiries accurately.
• To lead and create a team environment which promotes good associate morale and ensures a high level of commitment and pride at Saybrook Point Inn and Spa.
• Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
• Available to work days, evenings, weekends, holidays and extended hours as business dictates.