Castaway Restaurant Burbank Hiring for Director of Banquet Operations Job at Los Angeles, CA Full Time

Position Summary
The Director of banquet operations works in conjunction with the Catering Sales Department and has primary responsibility for planning, coordinating, and directing banquet staff in the execution of all banquet functions in accordance with Banquet Event Orders (BEO) and client specifications. They exemplify the Company’s values, safety and sanitation standards, code of conduct and work rules. They are highly knowledgeable of all Company safety and sanitation policies, procedures, and protocols, skilled at using all information restaurant systems, flexible in responding to operational needs with a “can-do” approach, and maintain the highest level of professionalism. ESSENTIAL JOB DUTIES

• Plans, coordinates and directs, or personally performs, all work activities required for the effective and efficient execution of all banquet functions, such as but not limited to attending weekly BEO review meetings, labor forecasting and scheduling, inspecting banquet room set-up/breakdown, calculating banquet service charges, etc., in accordance with established policies, procedures and guidelines, steps of service requirements, IDPRP manual and management directives.
• Interfaces with banquet event guests to assess overall satisfaction with event execution and service levels, diffuse and resolve complaints according to established protocols and procedures, and involves management when incidents escalate or become unsafe.
• Responsible for the preparation and presentation of the Banquet check to the client at the conclusion of the function and ensures that proper payment is rendered.
• Supports the General Manager or Assistant General Manager with key support activities, including but not limited to FOH and BOH, bar management, scheduling, accounting, cash management, payroll, operating systems, compliance, etc., in accordance with established policies, procedures and guidelines.
• Promotes effective strategies and employee engagement approaches to instill team support of organizational values, priorities and objectives.
• Monitors compliance with safety and sanitation, code of conduct, work rules, etc., and works with management and human resources to implement appropriate and timely corrective action. EDUCATION, EXPERIENCE AND BEHAVIOR REQUIREMENTS

Education and Certification:

• High School Diploma/GED required
• Current food safety certification, such as ServSafe and SafeStaff
• Current alcohol awareness certification, such as TIPS or LEADS
• Hospitality management certification, preferred

Experience:

• 4 years of experience managing banquet event functions

Work Behaviors:

• Exemplifies the Company’s values (PRIDE)
• Fosters and promotes effective employee relations
• Fosters a workplace culture of hospitality, respect, safety and sanitation
• Consistently manages, evaluates and documents employee behavior and performance
• Demonstrates a responsive, caring and respectful approach in all personal interactions with others
• Wears approved manufacturer certified slip resistant or non-slip shoes at all times while working
• Complies with all safety and sanitation, food service, back-of-house, beverage and alcohol, code of conduct, work rules and management instructions, deadlines, policies and procedures
• Complies with all hygiene and personal grooming requirements

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• Arrives to work on time in designated restaurant uniform
• Participates in all required trainings and completes all required examinations
• Team player and can-do mindset in supporting all business operational needs

Knowledge and Skills:

• Excellent interpersonal and communication skills in order to effectively engage others verbally
• Ability to listen and speak in basic English in order to maintain effective communications in the performance of essential job functions
• Ability to read and comprehend data sources, written work instructions, policies, procedures and other work materials in English in order to perform essential duties in accordance with safety, sanitation and operational standards and training’s
• Knowledge of basic grammar and writing principles in order to compose ideas, work instructions and directives, corrective actions, and other communications in writing
• Knowledge of safety codes and regulations related to special event operations
• Knowledge of supervision and performance management principles
• Demonstrated skill in the application of point of sale and other information systems to effectively and correctly execute various transactions
• Strong time management and organization skills
• Ability to pay attention to details
• Basic arithmetic skills to make calculations of service charges, cash counts, etc.

Schedule Requirements:

• Full-time
• Schedule may fluctuate based on departmental requirements

Travel Requirements:

• Local travel required when considered necessary. PHYSICAL DEMANDS
• Frequent lifting, moving and carrying of food trays, dinnerware and drinks, tables and chairs, garbage etc. weighing up to 50 pounds across the restaurant
• Regular and prolonged standing and walking inside and outside the restaurant to service special events, deliver food and beverages, clean, sanitize and set up workstations, etc.
• Regular ascending/descending stairs across the restaurant to deliver food, etc.
• Repeating motions that may include the wrists, hands and/or fingers
• Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms

Constant bending, stooping and turning to serve food and beverages, remove dirty plate/glassware, dispose of garbage, etc.

Job Type: Full-time

Pay: $85,000.00 – $95,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• Day shift
• Holidays
• Night shift
• Overtime
• Weekend availability

Supplemental Pay:

• Commission pay

Experience:

• Customer service: 1 year (Preferred)

Work Location:

• One location

Work Remotely:

• No

Work Location: One location