banquet manager

Experience

• 2 years to less than 3 years

Work Setting

• Urban area
• Willing to relocate
• Relocation costs not covered by employer

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor staff performance
• Plan and organize daily operations
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 5-10 people

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking
• Overtime required

Personal Suitability

• Client focus
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask