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Directs and motivates team while providing high-quality service based on requirements and standards. Monitors financial and administrative responsibilities, communicates strategies to enhance customer satisfaction, and fosters collaboration among teams. Oversees banquet operations, ensures compliance with policies, and provides exceptional service to guests.
Job Responsibility:
Projects supply needs for the department (e.g., china, glass, silver, buffet presentations, props)
applies knowledge of all laws as they relate to an event
manages activities to maximize customer satisfaction
adheres to and reinforces all standards, policies, and procedures
maintains established sanitation levels
manages departmental inventories and maintains equipment
uses banquet beverage records to control liquor costs
schedules banquet service staff to forecast and service standards while maximizing profits
sets goals and delegates tasks to improve departmental performance
conducts monthly department meetings
leads shifts and actively participates in the servicing of events
interacts with guests to obtain feedback
responds to and handles guest problems and complaints
ensures employees understand expectations
observes service behaviors of employees and provides feedback.
Requirements:
High school diploma or GED
2 years experience in the event management, food and beverage, or related professional area.
Nice to have:
Knowledge of food and wine pairings
knowledge of cutting-edge cuisine with emphasis on current event trends.