Job Details

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JOB DESCRIPTION

90690

This position will manage Banquets and Catering operations including food storage, delivery, and service activities in an effective and efficient manner through close interactions with guests, vendors, and employees; controls expenses to achieve or exceed budgeted goals; and assists in selling and up-selling customers with Banquet and Catering products and services by performing the following duties personally or through subordinate supervisors. Assists in management of other areas as directed by the Director of Food & Beverage.

Operations:
 
1. Responsible for managing transporting, breakdown, and storage of all F&B products; and service activities for banquets and catering operations for an upscale, full-service resort.
 
2. Responsible for scheduling staff based on Resort forecasts, Banquet Event Orders, and special requests for optimum service and cost control per budgeted parameters.
 
3. Confers, plans, and coordinates with culinary management staff on food preparation schedule and presentation.
 
4. Confers and coordinates with Conference Services staff on event schedule, location, setup, timing, and special requirements.
 
5. Responsible for management inspection of all function space and oversees corrective action based on inspection reports.
 
6. Inspects food and beverage quality and presentation to enhance Resort quality standards and to maintain established sanitation requirements.
 
7. Applies and continually broadens knowledge of food and wine pairings and contemporary cuisine with emphasis on current event trends.
 
8. Effectively up-sells products and services throughout the planning and event phases.
 
9. Adheres to, reinforces, and seeks to improve all Company and Catering standards, policies, and procedures.
 
10. Works as needed a varied schedule that may include evenings, nights, weekends, and holidays.
 
11. Assists on other F&B departments as requested on during slow periods in the catering/banquet department.
 
Guest Service:
 
1. Demonstrates a commitment to guest service by setting a positive example for staff and interacting with guests to solicit feedback on product quality and service levels.
 
2. Promptly and effectively responds to and handles guest problems and complaints, while being proactive in preventing problems from occurring.
 
3. Understands the impact of Banquet and Catering operations on the overall success of an event and manages activities to maximize customer satisfaction.
 
4. Investigates and promptly resolves food quality and service complaints from catering operations
 
5. Assists team in developing lasting relationships with groups to retain business and to increase growth.
 
6. Participates in customer site inspections and assists with the sales process as requested.
 
Employee Relations:
 
1. Responsible for development and implementation of on-going training of staff to continually improve service performance and operational efficiency.
 
2. Reviews comment cards and guest satisfaction results with staff and is responsible for development and implementation of corrective action plans.
 
3. Emphasizes guest satisfaction during monthly departmental meetings and focuses on continual improvement.
 
4. Sets goals and delegates tasks to improve departmental performance, monitors progress, and reviews status with staff.
 
5. Ensures a departmental orientation program for staff to receive appropriate new hire training to successfully perform their jobs. Ensures staff is cross-trained to support successful daily operations.
 
6. Uses all available on-the-job training tools, supervises on-going training initiatives, and conducts training when appropriate.
 
7. Communicates performance expectations in accordance with job descriptions for each position.
 
8. Conducts staff performance appraisals and provides feedback and disciplinary corrective action as needed.
 
9. Establishes and maintains open, collaborative relationships with staff and ensures staff members do the same within the team.
 
10. Actively solicits staff feedback, utilizes an “open door” policy and assesses staff satisfaction to identify and address staff problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary.
 
11. Administers progressive disciplinary procedures; ensures Resort policies are applied fairly and consistently, and ensures that disciplinary procedures and documentation are completed according to Resort standards.
 
12. Ensures that regular on-going communication is happening with staff to create awareness of business objectives, communicate expectations, recognize performance, and produce desired results.
 
13. Conducts monthly departmental meetings.
 
14. Interviews and/or approves hiring of Catering team members with appropriate skills.
 
Financial:
 
1. Responsible for the management of departmental controllable expenses to achieve or exceed budgeted goals, and manages departmental controllable expenses to achieve or exceed budgeted goals.
 
2. Reviews catering financial transactions against budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
 
3. Accurately forecasts monthly payroll and expenses according to budgeted margins and documents variances.
 
4. Reviews and approves staff and contract labor time reporting prior to submission to Payroll and/or Accounting.
 
5. Forecasts supply needs for the department (e.g., china, glass, silver, buffet presentations (props); is responsible for departmental inventories; and maintains FF&E.
 
6. Uses Banquet Beverage Use records to control liquor costs and applies knowledge of all laws as they relate to an event.
 
7. Responsible for the management of accurate billing of customers for Banquet events.
 
8. Understands the impact of the department’s operation on the overall Resort financial goals and objectives and manages to achieve or exceed budgeted goals.

REQUIRED SKILLS DETAILS

he impact of decision-making and the potential gain or loss to the resort in performing the job responsibilities. The decision-making must ensure excellent guest service balanced with sales revenue and maintaining effective cost control. Failure to perform the job responsibilities to the level needed can lead to negative economic impact and loss of positive Resort image. Increased Resort revenues from repeat customers and additional Resort business can result from high levels of performance in the job. The ability to produce consistent profits in Catering operations is critical for successful F&B profitability in the Resort.

Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write simple correspondence. Utilizes clear, concise written and verbal communication skills to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to sell concepts and ideas to management, peers, and employees. 

Ability to calculate figures and amounts such as discounts, interest, and commissions. Ability to compute rate, ratio, and percentages. Ability to apply mathematical skills to business management concepts for forecasting, planning, budgeting, and Profit/Loss accounting.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to quickly evaluate alternatives, think creatively, and decide on a plan of action. Must have excellent organization and time management skills and be able to work with limited support.

Ability to interact effectively with guests and employees of diverse ages, backgrounds, and interests. Ability to project a service-mentality while maintaining cost-control, order and efficiency. Individual must be responsible and have the maturity to lead others to high levels of performance. Must have excellent guest-service skills and be capable of handling effectively difficult guests and guest complaints.

Manages Banquets and Catering staff in accordance with the organization's policies and applicable regulations and laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, risk of UV radiation, and vibration. The noise level in the work environment is usually moderate. 

REQUIRED EXPERIENCE


5 or more years related supervisory experience and/or training; or equivalent combination of education and experience.

Needs strong sales orientation and experience in restaurant management, catering, and/or banquets operations with some responsibility for back of the house.

Must have a working knowledge of computer operations including word processing and spreadsheet applications. 

Valid Driver's License

TIPS certified for alcohol intervention skills 

LOCATION, POSITION TYPE AND SALARY DETAILS


The Sea Pines Resort - various outlets

Hilton Head Island, SC

Full-time/Regular

Commensurate with experience