Assistant Food and Beverage Banquet Manager - Hotel

Assistant Food and Beverage Banquet Manager
-FT
- Chelsea Hotel
- Toronto

Canada

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About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world‑class theatres, vibrant nightlife, and exciting attractions. A full‑service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" – downtown Toronto's only indoor water slide.

As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada.

My Guest

• Overall supervision of all F&B Outlet colleagues.
• Ensure a smooth day‑to‑day operation of all outlets.
• Monitor the quality of food from the kitchen and work with the Chef, Executive Sous or Sous Chef to correct problems and maintain quality.
• Oversee the Guest Experience and service provided while monitoring Net Promoter Score, Market Matrix scores and departmental KPIs.
• Make contact with Guests to ensure their satisfaction and to resolve any complaints.
• Maintains guest contact by meeting person in charge of each function.
• Ensuring all aspects of the Outlets are monitored including the espresso, cashier stations, bussing stations, buffet set ups, Birthday Party bookings, VIP events & dinners, seasonal specials, marketing collateral setup and all other areas.
• Monitors the progress of guest needs and provides direction to colleagues.

My Product

• Maintains high quality service and brand standards required by the Hotel.
• Initiates changes in procedures or practices to improve efficiency.
• Oversees inventory of all products to ensure that an appropriate par stock is maintained and available at all times.
• Coordinates room conversions during meeting and meal breaks.
• Coordinate the inventory of china, silverware and glassware.
• Reviews all function sheets, assigns stations and prepares meeting room set‑ups.
• Prepares instructions according to business levels for the preparation of equipment (i.e. hot boxes, warm plates, etc.) and dishwashing areas.

My Colleague

• Selection, Training and Development process for all new colleagues in coordination with the Department Manager.
• Ensures all monies collected by colleagues are deposited accordingly.
• Working with the Director of Banquets, supervises all functions.
• Provides the kitchen with guest comments and confirms the start of the meal.
• Ensures that the Banquet colleagues return to unused liquor case floats.
• Checks and ensures cleanliness and stock of colleague cafeteria.

My Chelsea

• Coach, counsel and performance management of colleagues in coordination with the Department Manager.
• Foster and ensure open communication with all other departments involved with the efficient operation of the Outlet.
• Coordinate monthly communication meetings.
• Ensure health and safety standards/practices are followed at all times.
• Knowledge of scheduling, payroll, month‑end reports, profit and loss statements, forecasting, and budgeting.
• Completes all necessary documentation and forms required for the particular outlet.
• Complies with Hotel Policies and Procedures.
• Performs other tasks as assigned by Management.
• Working with the Chief Steward and Outlet Managers, ensures outlets, banquets…