Resort Banquet Manager-Banquets Singing Hills

Job Purpose:

Manages banquets, activities, and staff.

Job Duties and Responsibilities:(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

Ensures efficient operation of banquets by reviewing event orders, scheduling and assigning duties to banquet staff, communicating pertinent event information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring banquet staff performance, tracking and allocation of gratuities and performing banquet duties as needed.

Maintains adherence to ABC laws and ensures all team members follow RBS guidelines and are up to date with certifications.Ensures compliance with all health, safety,

and labor regulations, including OSHA/SERV safe standards and break compliance.

Provides guidance to Banquet Servers, Banquet Houseperson, and Banquet Captains by holding pre-event meetings, delegating duties for each event, ensuring room set up to specifications, and proving training as needed.Ensures responsible alcohol beverage service polices are followed by asking for proper identification from guests that appear to be under the age of 30, monitoring alcohol consumption, ensuring guests do not become intoxicated following established procedures, stopping alcohol service at the designated time, and clearing the room of all alcoholic containers, glasses and bottles for each venue at the time specified.Provides accounting of transactions by entering cash transactions in to point-of-sale system, counting currency, logging guest discounts, vouchers, VIP points and credit cards on to cashier drop work sheet, balancing money drawer against generated cashier report following established procedures, and reporting discrepancies to the food service management team.Promotes guest service by monitoring and ensuring guests are serviced in a professional and timely manner, proactively speaking with guests, resolving guest concerns, and referring complex problems to the Director of Catering. %Develops team members by monitoring team member performance, identifying on-going training needs, conducting performance appraisals, and providing counseling, guidance and corrective action as needed.Maintains safe and sanitary banquet areas by cleaning surfaces, breaking-down buffets, beverage tables, storing equipment and supplies in designated areas, and disposing of all trash.

Oversees inventory control, ordering, and cost management for banquet beverages and supplies.Monitors and manages labor and scheduling based on business levels, ensuring efficiency while maintaining service quality.Ensures banquet equipment and supplies are stocked and clean by submitting supply requisitions, placing delivered water, food and supplies in designated areas, polishing silverware, folding napkins, and cleaning shelves, condiment holders, tables and counters according to established procedures.Supports restaurant and bar operations by assisting with overall food & beverage service operations when banquet activity is low or when additional leadership support is required. Coordinates with restaurant managers and culinary leadership to maintain service standards, assists with staffing coverage during high volume periods, ensures adherence to service procedures, and helps maintain a seamless guest experience across both banquet and restaurant outlets

Job Specifications:Education and Experience:Essential:

High School Diploma or G.E.D.ServSafe Manager CertificationCA ABC Responsible Beverage Service CertificationCalifornia Driver's License in good standing5 years banquet/catering experience6 months of cash handling experience

Desirable:

Serve safe certified

Skills and Knowledge:Essential:

Ability to communicate and interact effectively with team members and guestsAbility to prioritize and perform multiple tasks and assignmentsAbility to communicate effectively in the English languageAbility to maintain professionalism and composureAbility to understand verbal directives and written instructionsAbility to document and complete office formsAbility to count U.S. currency and make change in a fast-paced environmentAbility to recognize counterfeit moniesAbility to perform simple mathematical calculationsWorking knowledge of word processing and spreadsheet applicationsAbility to provide guidance to staffAbility to accept constructive criticismAbility to stand and walk for up to 8 hours at a timeAbility to carry large serving tray and tray jacksAbility to routinely lift and carry 35 poundsAbility to bend, stoop, push and pullAbility to work in a smoking environmentAbility to appear for work on time

Desirable:

Multi-lingual

Supervisory/Managerial Accountability:Direct: Banquet Captain, Banquet Server, Banquet HousepersonIndirect: None