A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
HENDERSONVILLE, NC The Banquet/Event Manager will oversee all aspects of a banquet function from set up to break down and be the point of contact for the meeting planner or host. The Banquet Manager must have previous banquet service and experience and possess outstanding leadership and guest service skills. The Banquet Manager is responsible for maintaining high standards of guest service, safety, and cleanliness, and be able to work flexible hours, weekends, holidays and late nights. The Banquet Manager is to ensure that each and every guest has a positive experience from start to finish and that all expectations are exceeded and be able to resolve any issues that may arise. S/he will be responsible for exemplifying our culture and the following:
Qualifications:
Prior experience food and beverage Prior guest service training.
Knowledge of proper food handling.
Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
Strong written / verbal communication skills.
Positive, upbeat attitude / personality.
Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
Punctuality and regular and reliable attendance.
Interpersonal skills and the ability to work well with co-workers and the public.
Proper food safety training and certification as described by law.
Experience working with computers (MS Office/Google) / POS systems (Micros)
Must have some familiarity of basic cooking skills
Physical Demands:
Endure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping.
Ability to lift, bend, stoop, push or pull. Requires carrying trays of food and bus trays of dishes up to 50 lbs.
Ability to push or pull a vacuum or wheeled cart weighing up to 50 lbs.
Principal Responsibilities:
Assist with hiring, development, scheduling and training of banquet staff
Ensure high-level of service in all aspects of operations and give each guest a memorable dining experience from start to finish
Provide a two-way communication between the client and the banquets team
Properly handle daily cash deposits
Create a service first work environment
Ensure that every dish presented is of the highest quality
Assure cleanliness of front of the house areas including windows, light fixtures and entrance as assigned
Assign service related tasks to servers
Bus tables and assist with processing dirty dishes if necessary
Anticipate supply needs for each event (China, glass, silver, equipment, etc)
Ensure dining and buffet tables are properly prepared for service
Communicate to staff if the kitchen staff is running out of any items
Be able to open and pour wine at tableside
Performing basic cleaning tasks as needed
Fill in for absent staff as needed
Greet all guests warmly with an appropriate greeting
Adhere to grooming and appearance standards consistently
Understand and communicate products and services available at the Hotel
Follow all company safety and security policies and procedures
Report accidents, injuries, and unsafe work conditions to manager
Ensure team members' uniform is neat and professional and grooming standards have been followed
Maintain confidentiality of proprietary information; protect company assets
Anticipate and address guests' service needs
Assist individuals with disabilities
Thank guests with genuine appreciation
Develop and maintain positive working relationships with others
Comply with quality assurance expectations and standards
