Assistant Outlet Manager

- Manage the department's inventory and assets, including equipment valuation and maintenance.
- Order supplies for the department (e.g., porcelain, glassware, silverware, presentation selections, props, and other service equipment needs).
- Use the "Use" record for banquet beverages to guide the banquet beverage supervisor in controlling alcohol costs, managing permanent inventory of banquet beverages, and requisitioning alcohol.
- Conduct monthly department meetings with the banquet supervisor and associates.
- Receive weekly BEOs to ensure all details are thoroughly read and any questions/concerns are raised with the banquet office.
- Compile staff assignment schedules in advance and submit them to all banquet staff.
- Ensure all temporary staff are assigned to their respective functions in accordance with the established staffing levels.
- Submit your timesheets to Paymaster weekly, and any overtime requests must be approved by the Restaurant Manager before payment.