Job Description

Job Responsibilities:

• Encounters with guests and colleagues in a friendly, service-oriented manner.
• Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded.
• Remains alert of complaints and/or unsatisfied guests and responds appropriately to ensure guest satisfaction.
• Coordinates with other departments to arrange for the delivery of requested services.
• Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service.
• Ensures all functions are set and staff is prepared and organized before required time on BEO.
• Inspects table place settings, including table linen, China, glass, silverware, and condiments for correct placement and ensures that each element is clean, undamaged, and attractive.
• Ensures proper setting of buffet tables and other food service tables.
• Arranges for and ensures proper sequence of service for each event.
• Supervises clearing and post function cleanup and garbage removal.
• Maintains clean and orderly back areas, pre-function areas and storage areas.
• Assures that all China, glassware, silverware, linen, etc are returned to their proper location after each event.
• Supervises the handling, storage, and security of all catering service equipment and décor.
• Assists with staff training programs.
• Conducts regular staff meetings to build rapport and ensures colleagues are well informed.
• Clearly projects the visions of the department and measures progress.
• Attends weekly food and beverage meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience.
• Reviews scheduling and labour needs to meet the guests needs as well as maximize efficiency.
• Work with the Executive Chef to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for Food and Beverage events.
• Work with the Event/Sales Manager(s) to ensure quality and accuracy of set-ups within all catering rooms.
• Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.

Skills and Qualifications:

• Accurately prepares daily summary of events as required.
• Attend meetings/trainings as required.
• Accurately perform administrative tasks as required.
• Basic computer proficiency: E-mail, Excel, Word, Outlook.
• Working knowledge of Point of Sale and timekeeping systems.
• Previous supervisory experience is required.
• Knowledge of food and beverage operation and preparation is required.
• Cash handling abilities; basic math skills including significant number manipulation.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.
• Must have a flexible schedule, be highly motivated and quality driven.
• Detail oriented yet able to excel while multi-tasking.
• Able to accept responsibility and lead by example.
• Cash handling and computer skills
• Excellent communication skills
• Team player
• Able to lift 25 LBS

Educational Requirements:

• Relevant Certification in banqueting or similar areas.
• At least one year experience in the hotel industry.
• Excellent written and verbal English communication skills are essentials.