What we offer:

Competitive starting wagesHealth, Dental, Vision and other benefits available after 60 daysDailyPay401kPaid TrainingPaid PTOReferral programDiscounts at all Kinseth Hotel Corporation hotels and restaurants 

SUMMARY

Plans for and coordinates meetings and banquet functions, supervises activities of banquet employees and ensures banquet areas are kept organized and clean.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Meets with sales department to project sales and determine staffing and equipment needs.Meets with clients before and during events to determine and meet guest needs and requests.Oversees event set-up and service and ensures guest satisfaction and company standards are followed.Responds to requests, complaints, questions and concerns in order to satisfy guests.Hires, orients, schedules, coaches, trains and motivates staff in compliance with departmental and company standards.Develops and implements training goals and objectives in regards to operations.Participates in marketing and promotion of catering programs to assist in developing revenue.Controls departmental expenses according to budget and to prevent waste/spoilage.Inventories and orders china, glass, linen, silver and other banquet supplies per purchasing guidelines.Inspects banquet areas and observes workers and guests to ensure compliance with occupational, health, and safety standards and local liquor regulations.Communicates and coordinates with other departments on various issues to ensure efficient workflow, maintenance needs, food preparation, cleanliness, safety, marketing, and future planning.Maintains a clean and organized work area.

KHC POLICIES: Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES: Directly supervises 1-30 employees in the banquet department. 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; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. 

EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating/maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to respond to complaints or inquiries from groups of managers, customers, employees and general public. Ability to communicate effectively before groups of customers or employees in person, via telephone or in writing.

MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, interest, commissions and percentages. Ability to accurately handle cash, credit cards and checks. Ability to use basic accounting functions to balance deposits/daily work.

REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS: Certification in alcohol awareness.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; and talk or hear. The employee frequently is required to stoop, kneel, crouch, bend or twist. The employee is occasionally required to climb or balance and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT: The work environment described here are representative of those an employee encounters while performing the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. 

While performing the duties of this job, the employee frequently works with moving mechanical parts such as blenders/drink mixers and small bar dishwashers. The employee is occasionally exposed to temperature extremes from sub zero freezers, and dishwasher steam and risk of electrical shock and occasionally works with toxic or caustic chemicals. The noise level in the work environment is usually moderate.

ACCOMODATION: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

CRISIS MANAGEMENT: Must be able to handle a crisis in a calm, effective manner. This includes upset

guests, fire, tornado, armed robbery and assault, bomb threats and accidents.