Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect all duties performed within the job.
DEFINITION
Coordinate the preparation, sales and service in either banquet or concessions service; act as leadworker by assigning and reviewing daily work, conducting training, providing performance input and acting as a resource to other staff; maintain inventory levels; make supply purchases; schedule staff and ensuring shift coverage; handle and reconcile cash receipts; and ensure sanitary conditions and cleanliness of facilities.
SUPERVISION RECEIVED AND EXERCISED
Receives direction from the Event Operations Supervisor or other assigned management staff.
Exercises lead supervision over banquet and/or concession staff.
PRIMARY DUTIES--The following are examples of primary duties assigned to positions in this classification. Other related duties and responsibilities may be assigned.
1. Perform leadworker functions of staff including assigning and reviewing daily work, providing input into performance evaluations, training other employees, working with employees to correct deficiencies and acting as a resource to other staff.
2. Assist the Event Operations Supervisor in supervising all aspects of food, beverage and concession service for multiple banquets and events including scheduling of staff.
3. Serve as a liaison between the client and staff; meet with clients and review event times, room set-up and equipment needs; make recommendations regarding type of event and services provided; respond to and resolve customer and employee concerns or complaints.
4. Monitor events and functions from beginning to end to ensure proper delivery of service; determine room set up and decorations based on client specifications; contact vendors as needed; determine staffing needs for cleanup and breakdown of rooms; ensure operations meet safety and sanitation standards.
5. Assist in ordering and maintaining inventories of operating supplies and food; perform basic care and maintenance for service equipment; determine requirements for upcoming events; make appropriate transfers of items to correct locations.
6. Answer questions and provide information to facility users; interpret and explain policies and procedures, rules and regulations.
7. Monitor event and concession operations; handle cash receipts and deposits from various events and locations; perform cash reconciliations on a regular basis.
8. Participate in the development and administration of the division’s budget; participate in the forecast of funds needed for staffing, equipment, materials and supplies.
9. Prepare and maintain a variety of reports, records and logs.
10. Perform other duties of a similar nature or level.
QUALIFICATIONS
Knowledge of:
Leadworker concepts and practices, including training and scheduling of staff.
Banquet/concessions operations.
Methods and techniques used to provide food and beverage services to groups of various sizes.
Facility set-up and decoration techniques used for various types of events.
Principles and practices of food preparation including sanitation and sterilization.
General mathematics including addition, subtraction, division and multiplication.
Customer service procedures and principles.
Principles and practices of record keeping.
English usage, spelling, grammar and punctuation.
Modern office technology and equipment, including computers and related software applications.
Applicable tools and equipment operations.
Applicable Federal, State and local codes, laws and regulations.
Ability to:
Lead, monitor, train and review staff and technical work.
Organize and supervise multiple banquets/concessions and events.
Follow standard operating procedures for set-up of facilities.
Use a variety of restaurant and kitchen equipment and appliances.
Respond to requests and inquiries from the general public and City employees.
Establish and maintain accurate records, logs and files.
Interpret and apply Federal, State and local policies, laws and regulations.
Operate and use modern office equipment including computer and various software applications.
Communicate clearly and concisely, both orally and in writing.
Establish and maintain effective working relationships with those contacted in the course of work.
Experience and Training Guidelines
Minimum Requirements:
Experience:
Two (2) years of experience in convention center, banquet, concessions, food and beverage operations or related field including one (1) year of supervisory experience.
Training:
High School Diploma or G.E.D.
Other combination of experience and education that meet the minimum requirements may be substituted.
License or Certificate
Possession of, or ability to obtain, a valid Colorado driver’s license.
Possession of, or ability to obtain, a valid Food Handler's Card issued by the County Health Department.
WORKING CONDITIONS
Environmental Conditions:
The job is performed in the following working environment:
Field environment.
The following condition(s) may be present on a continuing basis:
Hazardous physical conditions (mechanical parts, electrical currents, vibration, etc.)
Atmospheric Conditions (fumes, odors, dusts, gases, poor ventilation)
Extreme temperatures
Intense noise
Local Travel
Physical Conditions:
The job is characterized by:
Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
The following physical activities are very or extremely important in accomplishing the job’s purpose and are performed on a daily basis:
While performing the duties of this job, the employee is regularly required to stand, walk, kneel, stoop, squat, pull, push, reach for items, repeatedly twist the upper body, demonstrate manual dexterity, talk, hear, see, and perform medium lifting (above 25 pounds).