Job Duties

1. Training Personnel: (bar, server and wait staff)

• Training Period: Train new personnel based on Stroudsmoor policies.
• Evaluate Performance: Based on establish standards which must be achieved before advancing. Evaluate new employees before releasing them from training period.

2. Provide Event Continuity:

• Uniform: Regular inspections of all personnel
• Table Setting: Provide wait staff proper setting instructions for each type of event
• Linen: Inspect placement for each event
• Floor Plan: Instruct wait staff on standard set-up as well as client requests for individual events
• Equipment: Make available in appropriate location the equipment required for individual event (IE. Client paraphernalia, audio visual equipment, etc.)

3. Event Execution:

• Opening & Closing Building
• Communication of Instructions to Wait/Bar Staff
• Replace call-out staff if necessary and report call-out to the Banquet Manager
• Food Presentation Methods
• Customer Relations: Address client requests and complaints during the event. Floor personnel must maintain good client relations during the event to insure a timely response to problems or requests.   Make sure all complaints are documented properly.  Address the complaints with staff, gather details and inform event planners of the situation.
• Response to Emergency Situations (IE. Medical, logistical, staff, etc.)
• Damage & Theft Inspection
• Banquet Accounting Documents
• Prospective Client Contact: When approached by a potential client, floor personnel most obtain response info. (IE. Name, address, phone #, event attended)
• Whenever necessary, obtain payment from Client

4. Contract Information:

• Attend weekly meetings with Banquet Manager to review event contracts and confirm staff assignments.
• Obtain detailed information regarding clients’ requests, invoice collection and gratuity disbursement during weekly meetings.

5. Evaluate Staff Performance:

• Attend quarterly staff meetings
• Review and evaluate staff performance with banquet manager regularly.
• Point out deficiencies immediately.
• Provide criticism as well as praise for jobs well done.

 

6. Report to Event Manager:

• Provide staff evaluation information at weekly meetings
• Communicate any client/staff complaints and offer suggestions to eliminate future complaints
• Routinely offer suggestions for enhancing client satisfaction
• Report on damage or theft to facilities
• Control and report loss or breakage of equipment
• Inventory Status of all banquet facilities:
  • Equipment bi-annually
  • Livestock weekly

Job Requirements

• Event management: 5 years
• Events industry: 5 years

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