Dramatically poised at the edge of the Pacific Ocean on the Palos Verdes Peninsula, Terranea's 102 acres are infused with the elegance of a classic Mediterranean estate, the casual energy of coastal Southern California, and countless ways to spend your days - all tied together with authentic, genuine hospitality and a deep respect for this irreplaceable oceanfront setting. A gracious, old-world ambiance permeates the grounds, from the resort lobby and outdoor gardens, to private terraces and inviting courtyards with outdoor fireplaces.

Located just south of Los Angeles, Terranea offers a 582-room resort, including a luxurious collection of residential bungalows, casitas and villas.  The resort features a host of world-class amenities, such as The Links at Terranea, an award-winning 9-hole, par 3 golf course, the spectacular Spa at Terranea, three ocean view pools, family-friendly activities, and a collection of eight distinctive restaurants, bars, cafés and lounges.

JOB OVERVIEW

The Assistant Banquet Manager will help the Banquet Manager in supervising the overall operation of the Banquet Department (Group meals, Pantry/kiosk service, Bar service, and event décor/entertainment).

 

ESSENTIAL JOB FUNCTIONS

·   Assist the Banquet Manager with administrative and operational support.

·   Work closely with the Conference Planning and Catering Managers to coordinate and plan all events. Maintain a high degree of service and foresight to ensure successful meetings, weddings, and events

·   Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

·   Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

·   Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

·   Maintain positive guest relations at all times.

·   Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

·   Resolve guest complaints, ensuring guest satisfaction.

·   Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

·   Maintain complete knowledge of:

o   Manual system procedures.

o   Daily house count/occupancy, arrivals/departures, VIPs.

o   Scheduled in-house group activities, locations and times.

o   Correct maintenance and use of equipment..

o   All department policies/service procedures.

·   Maintain complete knowledge of service requirements for each scheduled function:

o   Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.

o   Particular characteristics/descriptions of wines/champagnes ordered.

o   Prices of specified selections of cash functions.

o   Groups' names and background.

o   Type of functions and expected attendance/guarantee numbers.

o   Scheduled hours of service.

o   Special requests/arrangements.

o   Order of service, traffic flow in room.

o   VIPs.

o   Payment arrangements.

·   Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

·   Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.

·   Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.

·   Requisition linens/skirting required for business and assign staff to transport such to the storage areas.

·   Review sales for previous day and resolve discrepancies with Accounting.  Track revenue against budget.

·   Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards.  Make note of changes as received from Catering and post function sheets for the next 7 days.

·   Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.

·   Ensure that staff report to work as scheduled.  Document any late or absent employees.

·   Coordinate breaks for staff.

·   Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments

·   Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.

·   Ensure agreement of delivery times, amounts and special arrangements.

·   Prepare station assignments according to group requirements and Hotel standards.

·   Assign side work to Servers in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.  

·   Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.

·   Inspect grooming and attire of staff; rectify any deficiencies.

·   Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.

·   Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.

·   Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standard...