Banquets Assistant Manager

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Banquets Assistant Manager

Additional Information: This hotel is owned and operated by an independent franchisee, Kansas City Marriott Downtown - Avion Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Job Summary:
The Banquets Assistant Manager is responsible for helping to ensure the efficient operation of the Banquet Department with a focus on event execution and exceptional guest service. The Banquets Assistant Manager assists with oversight of all aspects of a banquet or event, including set-up, serving, and cleanup. This incumbent, in partnership with the Banquets Manager, is in charge of hiring, training, coaching, disciplining and reviewing banquet staff.

Job Duties & Functions:
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, etc.
• Prepare schedules and wage progress reports for all Banquet associates.
• Prepare payroll & tip distribution for the Banquet department.
• Assist as necessary in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with Event Managers and Food Production Manager/Assistant.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
• Respond to guests' requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the Food & Beverage Director of all materials and equipment that require ordering or need to be replaced.
• Requisition liquor, etc. for banquet bars.
• Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
• Attend daily BEO meeting.
• Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis.
• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
• Assist Food & Beverage Director and Event/Sales Managers with special promotions or changes.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Be familiar with the operation of the P.O.S. system.
• Correct hazards and notify the General Manager or Food & Beverage Director.
• Submit order of all supplies to Food & Beverage Director and/or Purchasing Director for approval and maintain inventory levels.
• Other projects and duties as assigned by management.

Education & Experience:
• High School diploma or equivalent required with at least 3 years of progressive experience in a hotel or related field.
• Supervisory experience required.
• Must be proficient in Windows operating systems
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

This company is an equal opportunity employer.

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