Mission: To set-up, operate and close catered events providing food, soft beverage and alcoholic beverage service to our patrons. This service must be provided with professionalism, honesty, great presentation, a flair for good customer interaction and adherence to the state beverage laws to ensure the best experience possible for our event patrons.
Authority: Oversee and supervise individual catered event operations from opening to closing of the event.
Job Overview: Responsible for the management of all aspects of the Banquet Functions, in accordance with Artisan Catering Standards. Directs, implements and maintains a service and a management philosophy which serves as a guide to respective staff to ensure 100% guest and patron satisfaction.
Routine Responsibilities:
- Maintain complete knowledge of and comply with Artisan Catering Standards and Policies
- Maintain complete knowledge of correct maintenance and use of equipment
- Anticipate guest’s needs, respond promptly and acknowledge all guests
- Maintain positive guest relations at all time
- Resolve guest complaints, ensuring guest satisfaction
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas
- Maintain complete knowledge of and strictly abide by State liquor regulations, particularly those prohibiting service to minors, and intoxicated persons.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies
- Establish par level for supplies and equipment
- Requisition linen, skirting, uniforms, required for business
- Retrieve and organize BEO according to Artisan Standards and Policies
- Ensure that staff report to work as scheduled. Document any late or absent employees
- Coordinate break for staff
- Inspect the scheduled function areas/room for cleanliness, working condition, equipment set up and rectify any deficiencies with respective department
- Meet with the Chef to discuss menus and service display
- Assign side work to servers and communicate additions or changes to the assignments as they arise throughout the shift
- Conduct pre-function meeting with servers, Captains/or supervisors and review all pertinent to set up and service of the event
- Inspect grooming and attire of staff
- Inspect table set ups, cleanliness, and agreement of event requirements according to Artisan Standards and Policies. Rectify deficiencies with personnel
- Check bars set ups according to Artisan Standards and Policies
- Responsible for Bar Inventory before any event
- To maintain accurate Alcohol pouring procedures
- Responsible for Opening/ Closing Bar procedures
- To distribute Banks to Bar supervisors
- To bring banks back to Box office after each event
- To communicate any discrepancies to Catering Manager
- Ensure that all bars are inventoried correctly after an event
- Ensure that all bars are inventoried and clean before leaving
- Meet event contact prior to a function
- Direct servers during the event with the assistance of the Assistant Banquet Manager
- Constantly monitor staff performance in all phases of service, ensuring that all procedures are carried out according to Artisan Standards
- Ensure that unused food is returned to the kitchen, designated condiments are broken down and properly stored, and that all banquet supplies are returned to designated storage areas
- Direct the final breakdown of function room and clean up
- Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Artisan Catering Standard
- Provide a complete Event Captain Evaluation to Catering Manager
- Complete and Direct Annual Equipment Inventory
- Prepare weekly set up labor forecast
- Attend designated meetings, training classes according to Artisan catering Standards
- Interview banquet applicants under the direction of FBD
- Assist Catering Manager with monthly beverage Inventory
- Complete monthly Inventory count of all paper/plastic and turn in needs to Catering Manager
Abilities:
- To communicate concisely and understandably in the English language with employees.
- To work independently, with little direction.
- To perform well under pressure and tight deadlines.
- To make sound decisions which demonstrate good judgment with little or no input.
- To stand for up to eight hours per day.
- To read materials and a computer screen.
- To operate equipment needed to perform duties.
- To lift objects weighing up to fifty pounds in the performance of routine duties.
- To dress in accepted business attire and maintain a well groomed appearance at all times.
- To comply with the attendance policy adopted by CAJUNDOME.
Knowledge of:
- Flatware, china and glassware.
- Various styles of service.
- The security and fire safety regulations.
- Logistics and time frames regarding room layout and set up.
- Caterease, and ABI Software
- Abide by operating standards outlined in Cajundome policies procedure and personnel guidelines.
- Work with all staff in a friendly and professional manner, and set an example to lead them as a role model, with an initiative to guide employees.
Education and Experience:
- Graduation from high school or GED, with at least 5 years of catering experience with two years in the capacity of supervision.
- Specific experience in a major public facility with expertise in managing large banquets preferred.
- Serv-Safe food handler’s certification preferred.
- Bartending experience with an up-to-date bar card.
- Combination of education and experience will be evaluated in lieu of education requirements.
Physical Requirements:
The job presents no work hazards beyond those normally present in an office environment. Incumbent will be subject to performing sedentary to light work, exerting up to 20-30 pounds of force occasionally, and/or a negligible amount of force constantly to lift, carry, push, pull or otherwise move objects.
Incumbent will perform additional activities such as, reach overhead for items, stoop, end and twist while working. Other physical activities include seeing, fingering, grasping, feeling, talking, hearing and performing repetitive motions such as typing and dialing a telephone. Visual acuity requirements include depth perception and field of vision necessary to prepare and analyze data, operate a computer terminal for extended periods of time and read. The incumbent is not substantially exposed to adverse environmental conditions.
Disclaimer: The job description has been designed to indicate the general nature and level of work performed by employees within this classification. Routine responsibilities are intended to describe those functions that are essential to the performance of this job. This job description does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested by management. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.
Status: Exempt
Pay Grade: Salaried
Classification: B
Please submit a resume and cover letter for consideration.
The CAJUNDOME is an Equal Opportunity Employer. The CAJUNDOME does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law.
Job Type: Full-time
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Paid training
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Work Location: In person
