Job Description

Management
Undisclosed
USA-AZ-Sedona
Undisclosed
Salaried
Undisclosed
4 Year Degree
Hospitality - Hotel

Supervise and administer all food and beverage functions as well as meetings and special events held on resort property. Communicate with Catering & Conference Services Director to be sure all guest requests are so noted on all B.E.O.’s. Insure the highest quality food and beverage service in accordance with department standards and resort guidelines. Oversee training of all service employees to be in compliance of resort standards

Work Performed:

1. Supervise all banquet areas to be in compliance with resort management objectives and the health and safety of all employees and guests
2. Check schedule to ensure adequate staffing levels to maintain established service standards for all events
3. Ensure specific needs and requirements of room sets, buffet layouts, table linen, decor, etc. with Banquet Manager or Director or Manager of Catering and Conference Services to ensure fulfillment of guest needs and expectations
4. Maintain lines of communication with the kitchen regarding timing, customer counts and any food changes or last minute requests
5. Work with Banquet Chef regarding food prep and special instructions
6. Foster a work environment of teamwork and mutual service by assisting co-workers and other departments as necessary to ensure guest satisfaction
7. Assist with coordination of all functions working with the client from the planning to completion of the function
8. Administer and supervise training programs to insure the highest quality service for all banquet functions
9. Interview, hire and review performance of all banquet personnel
10. Responsible for the highest quality banquet service at a cost level consistent with management objectives
11. Observe safety and legal requirements as to the health and labor departments
12. Maintain all banquet areas in the highest level of cleanliness at all times
13. Supervise inventory and control all equipment necessary to operate the banquet departments
14. Develop and implement service standards to insure a consistent guest experience at a high quality level
15. Other duties as assigned

Supervision Exercised: Banquet Captains, Banquet Staff

Supervision Received: Director of Catering & Conference Services

Responsibility & Authority:

1. Manage and supervise all Banquets staff to ensure standards are maintained
2. Ensure all assigned areas are maintained and serviced to high level standards
3. Follow safety-first policy in work areas and observe all safety procedures during the execution of assigned duties
4. Properly handle all equipment and supplies (i.e. china, crystal and silver)

Qualifications

Minimum Requirements:
College degree in related field or equivalent experience. Minimum of 3 to 5 years in banquet management experience. Must be neat and well groomed at all times. Needs to be flexible, self motivated, positive and have a professional attitude towards guests, co-worker and management. Must maintain current food handler’s certification. Must be organized and detail oriented. Must have good people skills along with good communications skills, both verbal and written.

Physical Requirements:
Lifting & Carrying up to 50 lbs.
30% sitting
10% bending
60% Standing, walking, and lifting
Hearing and Manual Dexterity
Distance vision 1-3 feet
Ability to work in all types of weather conditions
Ability to drive golf cart on occasion as necessary

Application Instructions

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