ASSISTANT BANQUET MANAGER

About Four Seasons :

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location :

This incredible hotel project located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.

ASSISTANT BANQUET MANAGER–Four Seasons Hotel Rabat Kasr Al Bahr, Morocco

About Four Seasons Hotels and Resorts :

Four Seasons Hotels and Resorts is a global, luxury hospitality company. We manage over 100 hotels and resorts and 44 private residences in 45 countries around the world and growing. At Four Seasons, we are powered by people and our culture enables everything we do.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About Four Seasons Hotel Rabat Kasr Al Bahr, Morocco :

This incredible hotel located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.

MAIN DUTIES :

1. Hire, train, motivate, discipline, direct and supervise the work of the employees in the Banquet Department.

2. Develop and maintain all training programs on a continual basis to insure a high degree of professionalism within the

staff.

3. Schedule all employees to maintain the service standards of Four Seasons while operating within budgeted labor cost

guidelines.

4. Ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.

5. Maintain a daily housekeeping program to include storage and operational areas and staff appearance.

6. Assume responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions.

7. Coordinate and insure the needs of the Catering department with the managers of interrelated departments.

8. Prepare the payroll and gratuity reports as required.

9. Prepare banquet checks with all back up for collection at the end of functions.

10. Attend regular catering meetings to obtain information of the upcoming contracted functions.

11. Attend and participate in all required meetings on a regular basis.

12. Assist with the service of food and beverage to guests.

13. Assist with the cleaning of operational areas.

14. Organize and orchestrate any last minute changes or details to functions.

15. Post all contracted function sheets and gives instructions to assistant managers, and staff to insure the success of the

function.

16. Constantly monitor the staff's appearance, attitude and degree of professionalism to insure their strict adherence to

Four Seasons' standards of quality service.

17. Communicate directly with the hosts of functions and goes over the details of the function.

18. Directly oversee the actual set up and service of contracted functions by giving specific menu information to the

servers, by coordinating the timing of the dinner with the Banquet Chef and by assigning functions to the Captains to

insure their success.

19. Conduct Four Seasons LWC Internal Hygiene Audit and regular checks on compliance.

20. Advises and monitors all staff to follow the LWC guidelines ensuring proper cleanliness, disinfection, and right food

handling practices are followed.

21. Conduct monthly departmental meetings to provide vital information to the banquet staff, obtain staff feedback

regarding the department itself, and provide a regular forum for improving departmental communication.

22. Ability to work closely with purchasing for food, beverage and non-food items needed.

23. Ability to work closely with stewarding & culinary teams and Housekeeping (for public area attending etc).

24. Ability to work with 3rd parties (i.e. staffing agencies, audio visual partner, florist, shisha services etc…)

25. Take an active role in implementing safety procedures and following up within the department.

26. Respond properly in any hotel emergency or safety situation.

STANDARD DUTIES

1. Provide a friendly and professional service that always exceeds guest’s expectation.

2. Assist in phone coverage with other departments.

3. Assist the department to upkeep relevant notice boards.

4. Prepare related paperwork for new hires.

5. Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).

6. Accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.

7. To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.

8. To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.

9. Undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.

10. Report for duty punctually wearing the correct uniform / attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.

11. Wear hair restraint / hat, gloves, apron, jacket and closed toed shoes at all time while on duty.

12. Comply with local legislation as required.

13. Maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.

14. Respond to any changes in the department as dictated by the needs of the industry, company or hotel.

15. Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments / areas if required, to meet business demands and guest service needs.

16. Perform other tasks or projects as assigned by the hotel management.

17. Must be able to obtain any required food handling and / or sanitation certifications required by local or state agencie