JOB SUMMARY: Leads the Banquets’ operations including outlet marketing, food and wine promotions, customer service and inventories. Maintains established policies and procedures for the department. Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories. Manages the performance of banquets service and staff management, organizing, training, delegating and supervising the staff. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines. Must possess excellent written and verbal communication skills as well as organizational skills. Flexible schedule to include weekends and holidays. Ensures that all events, meetings and functions are successful and that legendary service is offered to all guests.

ESSENTIAL JOB FUNCTIONS:

  1. Schedules staff according to business needs, special functions, local attractions and influence business.
  2. Review all written communication, i.e., daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups
  3. Executes the service program as set out by the Director of Food and Beverage
  4. Processes payroll in an accurate and timely manner
  5. Communicate all changes within the Banquet Department and make adjustments according to the above items
  6. Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications
  7. Works with catering manager, banquet staff and kitchen to deliver an exceptional guest experience
  8. Execute a 5 day training schedule for all new staff
  9. Monitor Captains’ reports daily and take action when needed
  10. Schedules staff according to business needs, special functions, and budget
  11. Know and maintain labor expenses to within budget and follows up on any discrepancies daily
  12. Maintain par levels of essential supplies, working with the Assistant Director of F&B to establish purchasing protocols
  13. Effectively communicate with Human Resources, Assistant Director & Director of F&B on all staff related issues.  i.e.  resignations, disciplinary actions, mandated meetings
  14. Maintain all employee files with 90 day and yearly reviews
  15. Assist in holding monthly staff meetings for the entire department
  16. Assist in developing management reports with weekly meetings and action plans for banquets
  17. Maintain superior service levels and ongoing education of all staff
  18. Follow up on all “less than expected” reviews on Market Metrix with server and managers
  19. Maintain cleanliness, efficiency, working conditions and organization of all areas:
    1. All meeting rooms
    2. Hallways
    3. Stair ways
    4. Fire pit area
    5. Basement storage
    6. Banquet equipment storage areas
    7. Banquet kitchen and back of the house areas
    8. Public restrooms areas
    9. Back alley
    10. Golf carts
    11. Balconies
    12. AV equipment areas
    13. Office areas
  20. Ability to independently problem solve issues that arise in banquets
  21. Execute special/wine dinners with coordination with Chef, Marketing, and the Wine Department
  22. Execute holiday functions with coordination with catering, banquets and kitchen
  23. Executive employee events functions delivering an exceptional experience                                                                                            
  24. Works with line staff and kitchen to deliver an exceptional service experience
  25. Ensure accurate inventories and quarterly supply inventories
  26. Schedule work week to be present at key business times to monitor all areas and work longer hours if needed.
  27. Maintain and follow high safety standards and personal conduct.
  28. Follow Company policies and procedures as established in the Employee Handbook.
  29. Embrace Cavallo Point Approachable Luxury Philosophy and Values, creating legendary memories with passion.

This is a management position
This is a full time position

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