Assistant Banquet Manager - Geneva, Switzerland

About the job

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

The Four Seasons Hotel des Bergues is Geneva’s first hotel, a monument combining contemporary and classic decoration, on the edge of the lake, the old town and the famous banking district with a breathtaking view of the Jet d’Eau. A modern Spa and a dynamic F&B operation complete the exceptional service provided by our extraordinary team.

JOB PURPOSE:

The Assistant Banquet Manager supports the Banquet Manager in all daily tasks.

Through an incomparable team spirit, analytical skills and sound judgment, he/she assists in spontaneous decision-making as well as in the longer term (staff development).

He/she is the privileged contact of the Banquet Service in the absence of the Manager. He must be able to manage all the people interacting in his environment: permanent staff (supervisors, captains, team members), temporary workers, as well as contractors and suppliers.

He/she will be the first ambassador of the department and will put all his energy into ensuring its smooth operation.

Moreover, he/she makes every effort to maintain the most cordial relations with all hotel departments.

Finally, he/she will bring all his expertise to maximize the department’s revenue while adjusting expenses as accurately as possible.

ESSENTIAL FUNCTIONS:

• Ensure the overall smooth operation of the department through execution, supervision and control of daily service tasks.

• Encourage and motivate department staff to perform their duties.

• Provide operational support for events as needed.

• Assist in the development and maintenance of all training programs to ensure a high level of professionalism among staff.

• Lead daily department briefings necessary for its smooth operation.

• Ensure compliance with and proper implementation of Four Seasons Service Standards. If necessary, report development points to the Banquet Manager.

• Ensure proper maintenance of all hotel equipment and materials. Implement necessary measures when needed: creation and follow-up of Hotsos.

• Train supervisors on tools provided to facilitate their daily tasks (Birchstreet).

• Be an ambassador of the grooming standards required by the establishment’s directives. In this sense, enforce and take necessary measures when standards are not met.

• Control and share the follow-up of cleaning programs respecting PWT rules.

• Assist the Banquet Manager in managing weekly and monthly schedules for both permanent and temporary staff, respecting labor law directives. Liaise with Mirus software.

• In the absence of the Banquet Manager, fulfill his/her obligations: participate in inter-department meetings, overall administrative follow-up (management of temporary workers, purchase orders, external relations – suppliers and contractors).

• Be proactive regarding the department’s material needs; report them to the Banquet Manager.

• Attend weekly BEO meetings to have a precise and detailed view of the department’s activity. Implement resulting needs.

• Respond enthusiastically, clearly and calmly to all emergency situations within the hotel.

• Play an active role in respecting safety procedures to ensure the smooth running of an event. Call on the Hotel Security service when necessary.

• Perform other tasks or projects as assigned by hotel management and staff.

• Apply and master quality standards related to your function.

"The list of tasks specified above is not exhaustive; your role will require constant adaptation to high activity situations and specific client relationship management."

Swiss Nationality, Swiss residency authorization or EU citizen will be considered only.

REQUIREMENTS:

• Excellent reading, writing and oral skills in English

• Experienced in all aspects of Banquet service

• Minimum 2 years of experience in Banquet and/or Food & Beverage Management / Supervisor.