Assistant Banquet Manager

The St. Regis, Mumbai

Manages departmental inventories and assets including par levels and maintenance of equipment.

Conducts monthly department meetings with the Banquet captains and employees.

Maintains attendance log for banquet employees.

Maintains and enforces established sanitation levels.

Adheres to and reinforces all standards, policies, and procedures (SOPs, LSOPs, etc.).

Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.

Orders supplies for the department (e.g., china, glass, silver, buffet presentations, props, and other service equipment needs).

Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.

Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.

Schedules banquet service staff to forecast and service standards, while maximizing profits.