Rosewood Hotels and Resorts Assistant Manager – Event Operations Full Time in Vancouver, BC

Responsible for planning and organizing banquet operations and for the smoothness of service of all banquets and functions held at the hotel and other Venues as well as supervising and training banquet personnel so as to provide courteous and efficient service.

RESPONSIBILITIES:

• Oversee the complete service of food functions taking place in the banquet areas.

• Be punctual, efficient and above all, courteous. Assumes at all times, a pleasing and helpful attitude towards all guests and fellow employees.

• Strive to give excellent service. To watch for arriving guests, making a point to greet them in a friendly manner. To always relay customers’ comments or instructions regardless of how small they may seem to the Banquet Manager.

• Check and assure that no equipment is used for any purpose for which it is not intended either by house rule or custom.

• Inform the staff of the menus of each function as well as specific setup required and make sure that they are performed as prescribed.

• Implement last minute changes as dictated by the Banquet Manager.

• Setup and coordinate all the details for each individual function as prescribed and outlined by the Banquet Manager.

• Ensure that the function rooms are properly prepared at least one hour before the required time and that all staff are ready.

• Control the setup and dismantling of all banquet rooms.

• Supervise the tidiness and cleanliness of the banquet storerooms and all the function rooms.

• Work very closely with the Banquet Manager and to carry out the daily duties which are given by the Assist Director of F&B.

• Hold regular meetings with banquet staff to discuss various aspects of service and complaints.

• Check weekly function forecasts with Banquet office and to prepare staffing and equipment required.

• Draw floor plans and table arrangement for functions according to the event order.

• Carry out any other duties as and when required by Banquet Manager.

• Establish training programme for Banquet employees.

• Handle booking for all casual labor and prepare requisition for casual labor.

• Interview employees for periodic performance evaluation.

• Compile log book for Manager’s notification and note possible comments for rectification.

• Take over Banquet Manager duties in his absence.

• Have knowledge of costing.

• Have knowledge of all types of function setup.

QUALIFICATIONS:

Experience: Minimum 2 years’ experience as a similar position at a 5 star hotel.

Education: High school diploma; professional certification preferred.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills: Micros and Hotel Operating System. Knowledge of Western banquet service is required.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Licenses & Certifications: None required.