The St. Anthony Hotel
  • 26-Jul-2017 to 31-Aug-2017 (CST)
  • Food & Beverage
  • San Antonio, TX, USA
  • Full Time

The Assistant Banquet Manager is responsible for assisting in ensuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. He/she is also expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

QUALIFICATION STANDARDS
Education & Experience:

  • At least 1 years of progressive experience in a hotel or a related field.
  • High school diploma preferred.
  • Previous supervisory responsibility preferred. 
  • Strong knowledge of service standards, and different service types (French, Russian, etc.).
  • Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical requirements:

  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Must be TABC Certified.
  • Must be able to work nights, weekends and holidays.

General Requirements:

  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with BC Lynd Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, including wearing nametags.
  • Comply with BC Lynd Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • General Requirements (Continued):
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.
  • Maintain a warm and friendly demeanor at all times.

DUTIES & FUNCTIONS
Fundamental Requirements:

  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Assist in overseeing all aspects of the daily operation of the hotel's banquet operation.
  • Supervise all banquet personnel.
  • Respond to guest complaints in a timely manner.
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Assist in coordinating and monitoring all phases of Loss Prevention in the banquet operation.
  • Prepare and submit required reports in a timely manner.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Monitor quality of service in banquet operations.
  • Ensure compliance with all local liquor laws, and health and sanitation regulations.
  • Ensure compliance with SOPs in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with BC Lynd standards.
  • Understand and be able to prepare payroll and tip distribution.
  • Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
  • Coordinate all banquet related food and beverage requirements with the appropriate departments.
  • Keep kitchen informed of accurate counts for plating.
  • Review menu/service with catering managers and banquet chef.
  • Maintain up to date details on banquet functions and communicate to supervisors.
  • Conduct ongoing training of captains/hourly employees to maintain standards of service.
  • Make personal contact with guests and assist them with any requests.
  • Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
  • Bring to the attention of the Director of Banquets all materials and equipment that require ordering or need to be replaced.
  • Requisition liquor, etc. for banquet bars.
  • Ensure safety, sanitation, and cleanliness of service areas.
  • Oversee banquet set-up assignments.
  • Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
  • Supervise the work of banquet captains and observe the performance of hourly service personnel.
  • Obtain accurate count after guests are seated for plating and preparation of guest check.
  • Ensure the cleanliness and organization of office, work aisles and storage areas.
  • Control and maintain all service equipment. Write service requests as necessary.
  • Ensure overall guest satisfaction.
The St. Anthony Hotel
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