Banquet Coordinator

SUMMARY:

Responsible for assisting and ensuring standards are followed with the supervision of food and beverage banquet daily operations. Supervises the setup and execution of an event. Direct liaison between back of the house operations to banquet staff and captain ensuring maximum customer service and satisfaction during an event, by orchestrating, through Banquet team, production of quality food and high standards of service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following:

• Enforces performance standards, policies, and procedures in Banquets in accordance with the Company’s mission and objectives.

• Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws.

• Supports and supervises an effective monthly self-inspection program. Operates all department equipment as necessary and reports malfunction to F&B Manager.

• Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.

• Communicates areas that need attention to staff and follows up to ensure understanding.

• Maintains inventory of banquet storage room and linen.

• Coordinates cleaning program in all F&B areas (including general clean), identifying trends and making recommendations for improvements.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Stays readily available / approachable for all team members.

• Ensuring Exceptional Customer Service.

• Serves as a role model to demonstrate appropriate behaviors.

• Assists in ordering F&B banquet supplies, cleaning supplies, and uniforms.

• Sets priorities for all servers and provides assistance as needed.

• Confers with F&B Manager, F&B Kitchen Manager, Executive Chef and F&B Director.

• Responsible for communication of events, turn outs via BEO Team Report.

• Responsible for maintaining a consistent, regular attendance record.

• Responsible for cleanliness, organization, and upkeep of banquet storage space & rooms.

• Uses POS to post banquet events and balance cash bars.

SUPERVISORY RESPONSIBILITIES:

Supervise banquet staff to make sure they are properly prepared for an upcoming shift and providing them with the tools they need to perform well and provide ultimate guest satisfaction.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

High school diploma or GED; 2 years’ experience in the Food and Beverage, Culinary, or related professional area or 2 year degree from an accredited university in Food Service Management, hotel and Restaurant Management, Hospitality, Business Administration, or related major. Must hold a food handler certification and alcohol awareness certification as a requirement.

SPECIAL QUALIFICATIONS:

Strong organizational and interpersonal skills required.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Employee frequently is required to stand and walk. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.