• Assistant Banquet Manager

    Location
    US-AR-Little Rock
    Job ID #
    2016-2583
    HQ / Initiative
    Clinton Presidential Center- Forty-Two
  • About the Clinton Foundation

    Building on a lifetime of public service, President Clinton established the Clinton Foundation on the simple belief that everyone deserves a chance to succeed, everyone has a responsibility to act, and we all do better when we work together. For nearly two decades, those values have energized the work of the Foundation in overcoming complex challenges and improving the lives of people across the United States and around the world.  

     

    As an operating foundation, we work on issues directly or with strategic partners from the business, government, and nonprofit sectors to create economic opportunity, improve public health, and inspire civic engagement and service. Our programs are designed to make a real difference today while serving as proven models for tomorrow. The goal of every effort is to use available resources to get better results faster – at the lowest possible cost.

     

    We firmly believe that when diverse groups of people bring resources together in the spirit of true cooperation, transformative ideas will emerge to drive life-changing action.

    Learn more at http://www.clintonfoundation.org, on Facebook at Facebook.com/ClintonFoundation, and on Twitter @ClintonFdn.

    Overview

    The Assistant Banquet Manager is responsible for assisting the Banquet Manager all aspects of “front of house service” for 42’s day and evening special events. He/she manages servers to ensure exceptional service, hospitality and unparalleled dining experiences in collaboration with the Banquet Manager. She/he collaborates with the Banquet Manager in scheduling day and evening special event/banquet servers, handling customer concerns, maintaining attractive ambiance, overseeing all bars (cash or hosted) controlling banquet inventory, collecting final payment from client if required, and overseeing banquet /building closing procedures prescribed by NARA and in the absence of the Banquet Manager, acts as the” Manager on Duty”. The Assistant Banquet Manager also facilitates front and back of house coordination with the Banquet Sous Chef and in the absence of the Banquet Manager.

    Responsibilities

    1. Assists the Banquet Manager in all operations pertaining to the “front of house” for banquet service. This includes managing and scheduling all special event and banquet servers, assigning the day and evening floor chart, planning and assigning side work, and in the absence of the Banquet Manager, performs these same functions as the “Manager on Duty”.
    2. Provides specific training with an emphasis on exceptional service, enforces attendance policies, conducts and completes mandated performance evaluations for all “front of house” staff in collaboration with the Banquet Manager.
    3. Assists the Banquet Manager in Handling customer concerns, maintaining attractive ambience, ensuring health, cleanliness and safety standards are met and facilitates front and back of house coordination with the Banquet Sous Chef and in the absence of the Banquet Manager, performs these same functions as the “Manager on Duty”.
    4. Assists the Banquet Manager in Conducting day/evening bank reconciliations, and overseeing banquet/building closing procedures, and in the absence of the Banquet Manager, performs these same functions as the “Manager on Duty”.
    5. Other duties as assigned by Banquet Manager and/or the Director of Food, Beverage and Special Events

    Qualifications

    1. Minimum Required: equivalent experience, Bachelor’s Degree or equivalent qualification preferred

    2. Minimum Required: 2 years banquet supervisory experience, 3 years banquet supervisory experience preferred

    3. Banquet Event Orders(BEO’s) Banquet Management, Basic knowledge of wine, spirits, and cuisine
    4. Communication, Hospitality, Supervisory Management Experience

    5. Ability to multitask, perform in a high-pressure environment with diverse groups of employees and customers

    6. Ability to work in a varying schedule including nights, early mornings, weekends and holidays.

    Physical and Other Requirements

    Restaurant Environment: Constant need to move about facility, stand for long periods of time and ability to bend, stoop and lift heavy (>15 lb.) weights. Able to carry tray with 8-10 meals at a time.

    Equal Employment Opportunity Statement

    The Clinton Foundation maintains a strong policy of equal opportunity in employment. It is our objective to recruit, hire, and retain the most qualified individuals without regard to race, color, religion, sex, sexual orientation or identity, national origin, age, disability, veteran status, or any other characteristic or status protected by applicable federal, state, or local law. Our equal employment philosophy applies to all aspects of employment, including recruitment, compensation, benefits, training, promotions, transfers, job benefits, and terminations.

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