banquet manager

Education:

Other trades certificate or diploma. or equivalent experience.

Work setting:

Various locations. Willing to relocate. Relocation costs not covered by employer.

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Evaluate daily operations .
• Plan and organize daily operations.
• Set staff work schedules.
• Supervise staff.
• Train staff.
• Determine type of services to be offered and implement operational procedures.
• Enforce provincial/territorial liquor legislation and regulations.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Negotiate with clients for catering or use of facilities.
• Participate in marketing plans and implementation.
• Leading/instructing individuals.
• Address customers' complaints or concerns.
• Provide customer service.
• Manage events.
• Plan, organize, direct, control and evaluate daily operations.

Supervision:

3-4 people.

Certificates, licences, memberships, and courses :

Safe Food Handling certificate.

Computer and technology knowledge:

MS PowerPoint. MS Windows. MS Word.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Repetitive tasks.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.
• Ability to work independently.

Personal suitability:

• Accurate.
• Client focus.
• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Excellent written communication.
• Flexibility.
• Organized.
• Reliability.
• Team player.
• Ability to multitask.

Screening questions:

• Do you have experience working in this field?.
• Do you have the required certifications listed in the job posting?.

Experience:

2 years to less than 3 years.

Employment terms options:

• Morning.
• To be determined.

Other benefits:

• Learning/training paid by employer.
• Team building opportunities.