Assistant Banquet Manager
Property Name:
Wyndham Grand Pittsburgh Downtown
Job Title 
Assistant Banquet Manager
Location: 
Pennsylvania-Pittsburgh
Company Name: 
Wyndham Hotel Group
City: 
Pittsburgh
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Yes
Accommodation: 
No
Wyndham Hotel Group is the world's largest and most diverse hotel company with approximately 7,410 hotels worldwide. With iconic brands and hotel choices in every category from upscale to economy, we offer not only the most lodging choices around the world but also exceptional customer service and great value.

As the world’s largest hotel company, and a leading player in the global hospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in 70 countries—all supported by more than 7,000 associates on six continents. And we know our success is attributable to our associates, a bright, talented and diverse group of individuals who embrace our signature Count On Me! service culture and have a passion for excellence.  To learn more visit us at http://www.wyndhamworldwide.com.

Prominently embraced by the confluence of Pittsburgh's famed three rivers, Wyndham Grand Pittsburgh is the gateway to the City of Pittsburgh. Our iconic hotel delivers hospitality as dynamic and refreshing as our city's distinctive landscape, renowned arts community, growing global industries and proud cultural heritage. Come see what's inside. You'll find the warmth of home with a style all our own.

 
Title: Assistant Banquet Manager
 
The Assistant Banquet Manager is responsible for coordinating, supervising and directing aspects of the hotel's banquet operations, while maintaining a profitable operation and high quality products and service levels.  He/she 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.
 
Job Description:
 
Fundamental Requirements:
  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Oversee the daily operation of the hotel's banquet operation.
  • Supervise all banquet personnel.
  • Respond to guest complaints in a timely manner.
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in the banquet operation.
  • Prepare and submit required reports in a timely manner.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Monitor quality of service in banquet operations.
  • Ensure compliance with all local liquor laws, and health and sanitation regulations.
  • Ensure compliance with SOP's in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Wyndham standards.
  • Understand and be able to prepare payroll and tip distribution.
  • Be involved in and/or conduct departmental and hotel training (CARE, Count On Me), etc.
  • 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-up-to-date 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.
  • Conduct menu classes and line-ups for all functions.
  • Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
  • Control and maintain all service equipment. Write service requests as necessary.
  • Ensure overall guest satisfaction.
 
General Requirements:
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Wyndham Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, including wearing nametags.
  • Comply with Wyndham Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Minimum Requirements:
 
Education & Experience: 
·          At least 2 years of progressive experience in a hotel or a related field; or a 4-year college degree
           and at least 1 years of related experience; or a 2-year
           college degree and 2 or more years of related experience.
·          Must be proficient in Windows, Company approved spreadsheets and word processing.
·          Strong knowledge of service standards, and different service types (French, Russian, etc.).
·          Knowledge of food and beverage preparation techniques, health department rules  
           and regulations, liquor laws and regulations
 
Physical requirements:
·         Long hours sometimes required.
·         Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force
          frequently or constantly to lift, carry, push, pull or otherwise move objects.
 
Advertisement