Catering Coordinator
The Catering Coordinator is responsible for assuring the success of all banquet events both on and off-site, while maintaining a profitable operation and high quality and service levels. The Banquet Manager is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
RESPONSIBILITIES
• Must be able to convey information and ideas clearly.
• Must be able to take alternative courses of action quickly and effectively.
• Must be able to take the initiative in job performance, including anticipating what needs to be done in advance of necessity.
• Must work well in stressful situations.
• Must maintain composure and objectivity under pressure.
• Must be able to anticipate, prevent, identify and solve problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from several sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be able to listen to, understand, clarify and resolve the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic mathematical functions.
DUTIES
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag while on duty.
• Comply at all times with standards and regulations to encourage a safe and efficient hotel operations.
• Oversee all aspects of the daily operation of the hotel’s banquet operation both on and off-site.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other Banquet Managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring attention.
• Monitor quality of service in Banquets.
• Ensure preparation of required reports.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews.
• Be involved in and/or conduct departmental and hotel training.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with Catering Managers and Banquet Chef.
• Maintain details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Requisition liquor, etc for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set-up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Attend all meetings as required, including pre and post-convention meetings.
• Supervise banquet captains and hourly service personnel.
• Control and maintain all service equipment. Write service requests as necessary.
• Perform any other duties as requested by the General Manager and the Director of Food & Beverage.
The Catering Coordinator is responsible for assuring the success of all banquet events both on and off-site, while maintaining a profitable operation and high quality and service levels. The Banquet Manager is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
RESPONSIBILITIES
• Must be able to convey information and ideas clearly.
• Must be able to take alternative courses of action quickly and effectively.
• Must be able to take the initiative in job performance, including anticipating what needs to be done in advance of necessity.
• Must work well in stressful situations.
• Must maintain composure and objectivity under pressure.
• Must be able to anticipate, prevent, identify and solve problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from several sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be able to listen to, understand, clarify and resolve the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic mathematical functions.
DUTIES
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag while on duty.
• Comply at all times with standards and regulations to encourage a safe and efficient hotel operations.
• Oversee all aspects of the daily operation of the hotel’s banquet operation both on and off-site.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other Banquet Managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring attention.
• Monitor quality of service in Banquets.
• Ensure preparation of required reports.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews.
• Be involved in and/or conduct departmental and hotel training.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with Catering Managers and Banquet Chef.
• Maintain details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Requisition liquor, etc for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set-up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Attend all meetings as required, including pre and post-convention meetings.
• Supervise banquet captains and hourly service personnel.
• Control and maintain all service equipment. Write service requests as necessary.
• Perform any other duties as requested by the General Manager and the Director of Food & Beverage.