BANQUET COORDINATOR

Key Responsibilities:

Maintain a commitment to customer service and guest satisfaction. Perform all guest contact activities such as serving food and beverages, answering guest questions etc. in a cordial, efficient and professional manner.

Ensure that the food and beverages are served while maintaining a consistent presentation and proper temperature.

Keep station neat and clean during service. Constantly patrols assigned station, refilling water and coffee, removing service items and condiments as per established policies and procedures. Checks on the guest.

Assist in food, beverage, equipment, meeting supplies, glass and silverware inventories on a predetermined basis.

Maintain a cooperative, team-like attitude in working with supervisors and fellow employees.

Enforce all sanitation procedures including safety guidelines and OHSA requirements.

Organizing equipment for a function as well as cleaning, maintaining, and looking after equipment during and after functions.

Immediate communication of special requests, guest problems or concerns to Banquet Supervisor/ Manager.

Follow all designated opening and closing procedures to ensure areas are secure and energy efficient.

Ensure the proper handling and cleaning of all equipment, glass and silver.

Wears proper uniform at all times in accordance with the Grooming Standards Agreement.

Perform any reasonable request assigned by management for the Unit’s staffing and performance needs.