Assistant Banquet Manager

The Union Club of British Columbia is seeking an experienced Assistant Banquet Manager to assist in planning, organizing, directing, controlling and evaluating banquet, private function and related food and beverage operations.

Working under the direction of the Club’s food and beverage management team, the Assistant Banquet Manager coordinates event operations, supervises banquet service employees, prepares staff schedules, supports staff training and performance evaluation, and assists in monitoring operating costs and implementing service procedures.

1. Assist in planning, organizing, directing, controlling and evaluating banquet, private function and related food and beverage operations.
2. Plan and coordinate banquet and private function services, including event preparation, staffing, service delivery and event breakdown.
3. Supervise banquet servers, captains and other food and beverage service employees assigned to events.
4. Review Banquet Event Orders and coordinate room setup, seating arrangements, staffing, service standards and event timing.
5. Lead pre-shift meetings and communicate event requirements, service expectations and staff assignments.
6. Coordinate with the culinary team regarding menus, dietary requirements, food presentation and meal timing.
7. Oversee banquet room setup, food and beverage service and event breakdown.
8. Prepare staff schedules, assign duties and adjust staffing arrangements according to event and operational requirements.
9. Monitor staff performance and assist with employee training, coaching and performance evaluation.
10. Monitor service quality and resolve member and guest concerns promptly and professionally.
11. Monitor inventory, supplies, staffing requirements and operating costs, and report concerns to the food and beverage management team.
12. Assist in implementing and evaluating operational procedures and service standards for banquet and related food and beverage operations.
13. Oversee beverage and liquor service and ensure responsible service requirements are followed.
14. Ensure employees follow applicable food-safety, sanitation and occupational health and safety requirements.
15. Prepare event records and operational reports.

1. Completion of a college or other post-secondary program in hospitality management, hotel management, food and beverage service management or a related field.
2. Minimum four years of experience in food and beverage service, banquet operations or hospitality, including at least two years of supervisory experience.
3. Experience supervising food and beverage or banquet service employees.
4. Experience in a luxury hotel, private club or comparable upscale establishment is an asset.
5. Serving It Right certification is required or must be obtained before commencing duties involving liquor service.
6. Working knowledge of wine and beverage service, including responsible liquor service practices.
7. Strong organizational, communication, leadership and customer service skills.
8. Ability to coordinate multiple event requirements and respond effectively to changing service demands.
9. Ability to work evenings, weekends and holidays as required.

Telephone: 250-384-1151