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Facility Operations/Security/Event Management: Food/Beverage Management
BANQUET/FOOD AND BEVERAGE MANAGER - Owensboro Convention Center (Owensboro, KY)

Job Summary:

Banquet/ Food and Beverage Manager is responsible for overseeing the serving of guests in the venue dining areas and catering functions.  The Banquet/ Food and Beverage Manager must be personable and able to work in an ever- changing fast-paced environment.  The Banquet/ Food and Beverage Manager will oversee scheduling, set up and execution of events with projects including training, inventory and special events.

The Banquet/ Food and Beverage Manager must maintain excellent attendance and be available to work events as scheduled per business need.

Essential Job Functions:

  • Responsible for overseeing the serving of meals to guests or directing guests to the buffet line.

  • Responsible for serving beverages to guests including alcoholic beverages.  Must check guest’s ID to verify minimum age requirement for the purchase of alcoholic beverages.

  • Responsible for ensuring tableware and linens replaced as necessary.

  • Responsible to schedule, train staff for events, including recruitment, training and ongoing staff monitoring to ensure guests are being taken care of properly.

  • Recommends certain dishes and identifies ingredients or explains how various items on the menu are prepared.

  • Assists in setting up banquet functions including linens, dishware, glassware and silverware.

  • Maintains sanitation, health and safety standards in work areas.

  • Must show demonstrated ability to meet the company standard for excellent attendance.

  • Assures that the location equipment is operable and clean prior to start of event.

  • Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.

  • Manage all staff members to observe company policies and guests are being serviced.

  • Assists Management team with projects including training, inventory and special events.

  • And any other duties assigned by your Manager for the betterment of the company.

  • Foster a positive working environment to achieve company standards in the service industry.

     

    Knowledge, Skills and Abilities:

  • Ability to supervise the work of others.

  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.

  • Ability to speak read and write in English.

  • Ability to work well in a team-oriented, fast-paced, event-driven environment.

  • Possess valid food handling certificate or alcohol service permit if required by state or federal regulations.

  • Ability to maintain budgeted percentages to actual P&L.

  • Ability to handle cash accurately and responsibly.

  • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.

     

     

    Education, Qualifications and Experience:

     Experience working in a Managery capacity in a fast-paced restaurant or catering environment.

     

Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

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