Job details of luxury manager
There is a need of the luxury banquet manager. The manager should be available for a full service catering company that provides first class service and the world class culinary at both the required venues and also at homes. There are 10,000 sq ft venue and also 3200 sq ft venue which are the perfect places for the specific events and also for the business functions. At present there is an opportunity for an Inspirational Hands on Banquet manager along with the high end banquet experience. The General Manager will also oversee and direct all aspects of banquet operations and the facility management.
The responsibilities exceeds the expectations through the ability to personify friendliness, engagement and also lead a term to act lavishing with the ability to connect all the guests, vendors and employees at all levels. The company teaches the managers, execute and supervise practices for complete compliance along with the local, state and federal laws. There should be complete knowledge and compliance with TABC, sanitation, food handling guidelines and basic safety and security procedures.
The manager should be responsible for the execution and set up of all banquet functions and ensuring functions run smoothly and efficiently and is present and actively involved at events from start to finish. Cleanliness of all areas is one of the basic primary concerns to this position. All coolers, floors, equipment, storerooms, back dock, restrooms and public areas are a direct responsibility of the Banquet Manager whether directly or indirectly under his/her supervision or at off-site operations. Purchases all non-food equipment, wares, some janitorial, paper & all alcoholic beverage supplies, assures high quality, exercises portion control, and also maintains budgeted beverage and labor costs. The manager maintains a regular inventory, cleaning and maintenance schedule for designated areas and all equipment.
It also achieves company objectives in service, quality, appearance of facility through training of employees and creating a positive, productive, fair & legal working environment. It also provides training, educational and professional development opportunities for all banquet staff. The manager maintains controls/logs to minimize supply waste and loss. Maintains and updates all established SOP’s and makes necessary adjustments.