Assistant Banquet Manager

Lead a team of banquet servers executing events like weddings, bridal showers and celebrations of life! Be a part of making a bride's dreams come true while ensuring the highest quality of food and service. This is a creative position and will be responsible for setting the rooms, buffet presentations and leading the team in addition to adhering to the standards of service and food.

Location: The Groton Inn, Groton, MA
Hours: Part-time, 20-30 hours per week
Compensation: $20-$23. per hour, depending on experience.
Start date: ASAP
Experience: Banquet serving experience preferred

JOB SUMMARY:

The Assistant Banquet Manager at The Groton Inn (TGI) is responsible for and will oversee all aspects of the front of house operations of banquets and service bar. He or she works in conjunction with the property’s Director of Food and Beverage, Executive Chef (EC), Catering and Events Manager, Front Desk Manager and Housekeeping Manager to create memorable experiences for our guests, to meet and exceed expectations, and build relationships while driving profitability.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

· Responsible for gracious guest services and interaction while representing The Groton Inn in a professional manner and appearance.

· Responsible for the performance of daily internal operations and tasks required for opening to closing the food service revenue centers.

· Responsible for the recruitment and training of all food, beverage, and banquet personnel in conjunction with the Director of Food and Beverage.

· Provide timely feedback to all associates on job performance.

· Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guests. Leadership will be provided by being an active participant on the floor. Be seen as a source of information and guidance, offer relevant information, and motivate through example. Must be able to perform and teach all skills required of any front of house positions.

· In conjunction with the Director of Food and Beverage, maintain a two-week schedule staffed to forecasted business and labor targets. Ensure that alterations to the schedule and shift filling is done smoothly and consistently and that this information is properly disseminated

· Assist in monthly inventories.

· Report shortages and inventory needs to the Director of Food and Beverage.

· Continuously improve food and beverage services.

· Responsible for knowledge the kitchens timing and execution of all menu items.

· The Assistant Banquet Manager acts as liaison between the guests, service staff, and the kitchen.

· Maintain knowledge of house counts, business levels, scheduled groups and activities.

· Ensure the planning and execution of a clean, well maintained, facility limiting defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture and POS equipment.

· Show enthusiasm, graciousness, flexibility, adaptability, strong leadership and organization skills, the ability to work under pressure and multi-task, and the desire to learn and teach.

· Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.

· Know who to notify in case of broken equipment or unsafe/unsanitary conditions.

· MINIMUM REQUIREMENTS:

· Manually handle/lift/carry product up to 50 pounds between knee and shoulders.

· Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.

· Must be vertically mobile working in limited space for entire shift.

· Must be eligible to work in the United States of America.

· Prior experience in food & beverage service is preferred

· Schedule varies according to operational needs; but may regularly include early mornings, evenings, weekends, holidays, and split-shifts.

· Must be at least 21 years of age.

· Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.

· Must enjoy working with the public and have a strong appreciation for the guests’ experience.

· Knowledge of fine, casual and banquet dining styles, table settings, proper food and beverage service, current health codes and liquor laws.

· Should be well spoken, have a can-do attitude, be a quick learner and with hands on accountability.

· Ability to work as a part of a team.

· Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.

· Active listening and observation skills.

· Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.

The Groton Inn and Forge & Vine is an EEO employer - M/F/Vets/Disabled