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Job Summary The Athenaeum is located on the Caltech campus. It is a very exciting and beautiful place to work, with its private club/country club environment and its upscale Hotel. For more information on The Athenaeum, please visit The Athenaeum's website https://www.athenaeumcaltech.com/
The Assistant Manager, Banquets reports directly to the Food & Beverage Director. Under minimal supervision, is responsible for banquet service, including, but not limited to setting up & breaking down banquet events. The selected candidate will provide helpful service to members, and oversee cleanliness protocol for all dining & private rooms; will work in accordance with Institute and regulatory agencies safety standards, and practices.
Job Duties - Provide oversight and direction to all banquet operations - Supervise banquet captains and wait staff during banquet breakfast, lunch and dinner service - Coordinate and work with other departments in the execution of private and club hosted events - Coordinate banquet set up with private events administrative staff - Oversee the cleanup/break down of banquet rooms and as necessary; responsible for locking up according to club protocol at the end of the evening upon the conclusion of private or club-hosted events - Provide information to members on services available; answer questions regarding club/banquet offerings and activities - Monitor equipment in banquet areas and notify supervisor for maintenance requests - Possess knowledge of the club's menus, and upcoming club hosted events - Maintain maximum standards of sanitation and safety - Ensure cleanliness and sanitation of server preparation areas - Stock server preparation area with necessary items - Provide management with observations on member needs and feedback (i.e. preferred foods, quality of services) - Responsible for seating chart assignments for banquet servers for private & club hosted events - Responsible for the inventory and maintenance of banquet equipment and place orders for supplies as needed - May participate in opening and closing shifts (reconciling) on POS system - Other duties as assigned by the Food & Beverage Director
Basic Qualifications - Minimum of 5 years progressively responsible supervisory/lead experience in a fine dining and/or banquet operation - Must be at least 21 years of age - ServSafe certificate or ability to obtain within 6 months of employment - Excellent communication (verbal/written), interpersonal, and organizational skills - Must be a self-starter and able to prioritize multiple tasks - Ability to train staff, work with minimal supervision, exercise good judgment - Must be highly motivated and detail oriented - Ability to lift up to 50 pounds - Ability to stand for extended periods of time - Available for weekend and holiday work scheduling required as business demands
Preferred Qualifications - Familiarity with private club operations preferred. - Prior experience and knowledge of wines and or bar operations.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
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