Assistant Manager, Banquets Charlotte Convention Center Charlotte, NC – CRVA

Full-time
Charlotte Regional Visitors Authority (CRVA)
At the CRVA, employee first is the foundation of our culture. We empower and engage our team members, embrace diversity and encourage development. Our team takes pride in developing memorable experiences every day for our guests, clients and visitors, and we know that begins with a commitment to each other and our Core Values.

Who We Are 

The Charlotte Regional Visitors Authority will leverage our hospitality marketing and management expertise to maximize the impact of the Charlotte Region’s
economy…creating opportunities and jobs for our community.

 

Job Summary 

As Assistant Banquet Manager, you will be responsible for assisting the Banquet Manager with managing the daily execution of all banquet functions in the Convention Center and the NASCAR Hall Of Fame; continuing the effort to deliver exceptional customer service, guest experience and financial profitability for the catering department. Specifically, you would be responsible for performing the following tasks to the highest standards:

 

Essential Job Duties 

· Attends weekly/bi-weekly departmental meeting with Catering Sales, Chef and operations manager to discuss the menu for each event and the execution levels required to meet expectations

· Sets the expectation for banquet service levels by event and monitors the events to ensure those expectations are fulfilled.

· Provides Banquet Captains with scheduling requirements for each event so they may schedule staff to execute and carry out the process of pre and post event
preparation.

· Monitors and develops team members performance to include, but not limited to, providing supervision, scheduling, coaching, evaluating
and delivering rewards and recognition.

· Monitors payroll for entire banquet department and calculates the gratuity pay-out to staff to ensure that all payroll expenses stay within allowable budget for each
event.

· Oversees the billing of each client service order and ensures invoice accuracy for each event.

· Presents banquet invoice to client for signature following the conclusion of the event.

· Serves as the liaison between the banquet department and other departments within CRVA to ensure all expectations for events are being met and any issues are addressed in a timely manner.

· Assists in managing “Chefs” table tastings as required to expose menu options and service experiences for prospective clients or returning events.

· Interacts directly with clients and guests while on-site and during event to monitor progress of event and ensure their needs are being met.

· Ensures compliance with health, safety, sanitation and alcohol awareness standards.

· May perform other duties as required.

· Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays.

· Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to
internal and external customers.

 

Scope of Responsibility 

· This role has limited budgetary responsibilities.

· This role will have periodic access to confidential data including financial statements, company records and/or minutes, customer quotes, company plans,
designs, and programs.

 

Supervisory Responsibility 

· Manages Banquet Captains and Banquet Supervisors who supervise more than two hundred employees in the Food & Beverage Department during events.

· Responsible for the overall direction, coordination, and evaluation of the banquet department.

· Supervises as many as two hundred non-supervisory employees in Food & Beverage during events when a Banquet Supervisor or Captain is not present.

· Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

· Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving issues.

 

Education and Experience 

· Bachelor’s Degree or equivalent from four-year college or technical school; and four to five years related experience and/or training; or equivalent combination of education and experience.

· To perform this job successfully, an individual should have knowledge of the Microsoft Office suite; Food Service equipment;
and Two-way radio.

 

Physical Demands 

· The employee must regularly lift and /or move up to 25 pounds.

· Specific vision abilities required by this job include close vision. While performing the duties of this job, the employee is regularly required to sit; use hands to
handle or feel and talk or hear.  The employee is frequently required to stand and walk.

 

Work Environment 

· The noise level in the work environment is usually moderate, depending upon event.

 

What We Offer

  • Education Reimbursement
  • NC Retirement system plan
  • CRVA University
  • Employee 1st Culture
  • CORE Values
  • Comprehensive benefits package
  • Base pay + variable pay plan + merit + bonus

 

Travel Required

  • This role has limited travel requirements between venues.

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Inclusion to us means respecting all differences and that those differences can drive people and performance to new heights. Our “employee first” culture demands engagement and engagement cannot happen without the voices of many talented and diverse individuals charting our direction.

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