Supervises and organizes activities of the banquet areas and coordinate activities of the Restaurant. Assists Restaurant Manager and Banquet Manager in achieving department objectives by performing the following duties.As a Catering Coordinator, you will: Train all staff to service guest tables correctly.Communicate daily setup, service and breakdown procedures to staff.Execute a daily staff break schedule.Coordinate with the sales floor manager and review daily forecast.Complete and assign opening/running/closing duties for banquet events.Confirms scheduled employee shifts.Required to conform to approved/posted weekly department schedule.Ensure the proper quality control of food and beverage and other supplies to include quality control, inventory accuracy’s and rotating of stock.Responsible for providing excellent service to owners and guests alike.Ensure adherence to product-receiving procedures consistent with department policies.Discipline individual staff in accordance with company guidelines.Authorize discounted/complimentary Guest Relation checks within department guidelines.Prepare weekly revenue forecasts and staff work schedules within established “staffing guidelines”.Operate outlets within budgeted guidelines.Administers liquor/beverage requisitions per department procedure.Ensures adherence to beverage controls per company and department policies.Performs POS System voids, management functions and programming within department procedures.Researches/tracks missing check reports.Approves invoices per company policy.Enforces proper buffet/special event F&B check/cash controls.Prepares/maintains accurate and complete monthly department reports per company-department requirements.Enforces staff, company and department grooming policies.Attends and participates in required department manager meetings.Assist restaurant staff during peak business and rush periods.Participate in company's monthly Goals & Measurements Program.
