Assistant Banquet Manager

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DescriptionnnLocated in the Library District of downtown Kansas City, the **MEMBERS ONLY**SIGN UP NOW***. is located in the historic location of the Kansas City Club.  Founded in 1882, the club was one of two surviving private city clubs on the Missouri side of Kansas City until it closed in 2015. The **MEMBERS ONLY**SIGN UP NOW***. will bring back the exclusive feeling of the building's past, combined with the warm welcome of your favorite watering hole.  In addition to the hotel's 144 guest rooms are the Town Company, a three-meal restaurant; Nighthawk, a music-centric cellar bar; a lobby café, and a lobby lounge and bar that will bring locals and guests together for impromptu mingling.  For the event minded guests, there will be 20,000 feet of meeting space that includes impressive historic ballrooms and a 3,000 square foot rooftop event patio. Job Overview t tt ttt tttThis position is responsible for assisting in managing all banquets and events in the hotel to deliver an excellent guest experience. ttt tt t Essential Responsibilities t tt ttt tttnn ttttAssist in managing/pre-planning all Banquet & Catering events. ttttMaintain exceptional levels of customer service. ttttCoordinate with banquet staff to execute flawless events. ttttEvaluate guest satisfaction levels with a focus on continuous improvement. ttttMaintain good communication and work relationships across all hotel departments and with external clients and suppliers. ttttEnsure post-meeting minutes are generated. ttttComply with hotel security, fire regulations and all health and safety legislation. ttttEnsure compliance with sanitation and alcohol awareness standards. ttttManage daily Banquet functions to include, but not limited to, planning, organizing and executing breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc. ttttEnsure that service and standards according to SOP's are adhered to. ttttOversee the setup of function rooms to include, but not limited to, the placement of linens, silver, glassware and chinaware according to event specifications and a full inspection. ttttMonitor and develop team member performance to include, but not limited to, providing supervision, scheduling, conducting counselling and evaluations and delivering recognition and reward. ttttCommunicate function specifications, procedures and changes with affected departments including, but not limited to, the Food and Beverage, Event Services, Property Operations, Audio Visual and Housekeeping. ttttOversee the breakdown of the function room and ensure proper storage of equipment. ttttOther tasks/duties as assigned by Banquet Manager or Director of Restaurants, Bars & Events. ttt ttt tt t nQualificationsnnEducation: t tt ttt tttnn ttttHigh school diploma or GED equivalency. ttt ttt tt t Experience: t tt ttt tttnn ttttDemonstrated experience finding positive solutions to challenging service situations. ttttPrevious experience with BEOs to ensure a successful event. ttttMust possess knowledge of fine-dining and casual service etiquette, as well as proper food handling. ttttPrior accounting, cash handling, or bank procedures experience. ttttWorking knowledge of alcohol service controls and procedures. ttt ttt tt t Interaction: nn tRead, write, and speak English fluently. tExemplary organizational and communication skills. tEngage with contract clients in order to ensure total event coordination, as well as acting as direct liaison between guests and team members. tMust be able to supervise, direct and maintain the integrity of service delivery process for any function including but not limited to the following: set-up (must be able to lift 50lbs.), audio visual equipment, food and beverage, special requests, and breakdown. tDetailed communication with kitchen before, during and after function to ensure that guest expectations have been exceeded and that food quality controls have been met. Work Environment t tt ttt tttnn ttttConstantly standing and walking on various surfaces including carpet, tile, and rubber mats. ttttOccasional crouching or bending at the knees to lift trays, clean, and stock shelves. ttttFrequently stooping or bending at the waist to load carts and trays while serving food and beverages. ttttConstantly twisting at the knees, waist, and neck to serve guests, monitor banquet room activity, maneuver through crowds and staff. ttttConstantly balancing when carrying trays, glassware, and beverage containers. ttttFrequently reaching to stock supplies.  Serve at arm’s length extension, and set up banquet tables. ttttFrequently grasping or handling to serve food, set up banquet tables and use the telephone. ttttFrequently pushing and pulling carts, table, glass and china carts between 10-20lbs. of force. ttttFrequently lifting and carrying to set up tables, food trays, ice buckets between 25-50lbs. ttttConstantly near and far vision with depth and color perception to read paperwork, view product and room, serve guests, and recognize color differences between various drinks and juices and colored linen. ttt ttt  tttBenefits: tttnn ttttMedical, Dental, Vision, Life Insurance, STD, LTD, 401K with Matching, Flexible Spending Account (FSA), Employee Assistance Program, Tuition Reimbursement, Employee Meal, Discounted Parking, Referral Bonuses ttttFree room nights, Discounted room nights and Friends and Family discounts ttttUnlimited growth potential with Hyatt.  Ability to relocate for advancement opportunities in the future ttttProven sales/volume which leads to increased tips/ability to increase wages ttttTeaching hotel where you can learn from some of  the best in the business ttt ttt tt t Source: Hospitality Online,

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