Robert Guidry

My job is to overseas the staff and making sure that we put out services on time and making sure the client is happy to bring in new client and cringing in new business

• Supervised banquet staff to ensure seamless event execution.
• Coordinated setup and breakdown of event spaces according to client specifications.
• Managed service flow during events to enhance guest experience.
• Trained new team members on service standards and protocols.
• Collaborated with kitchen staff to synchronize meal service with events.
• Monitored inventory levels and placed orders for dining supplies as needed.
• Communicated with clients to confirm details and resolve any issues promptly.
• Assisted in developing training materials for banquet service procedures.
• Organized banquet staff to ensure efficient service of guests.
• Supervised the set-up of buffets, ensuring quality presentation of all dishes.
• Conducted pre-shift meetings with staff to review daily events, tasks, and expectations.
• Responded quickly to any unexpected changes or issues that arose during an event.
• Provided guidance and direction to banquet staff regarding setup, meal service, clean-up.
• Maintained inventory of banquet equipment such as china, flatware, glassware.
• Collaborated closely with catering managers on upcoming events and their needs.
• Trained new employees on proper sanitation practices, customer service etiquette.
• Inspected banquet areas before each event to ensure they met standards of cleanliness.
• Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
• Ensured compliance with alcohol policies by monitoring consumption at events.