JOB OVERVIEW

Is responsible for managing all operations related to the delivery of superlative banquet/group food service, to include planning, organizing, directing and coordinating all banquet, service-related activities, to ensure efficient operation of the department and that a quality product which exceeds guest expectations and hotel standards is delivered in a friendly, professional manner; staffing, training, and scheduling of employees..

ESSENTIAL JOB FUNCTIONS

• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to the operation.

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  Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service. Train the banquet team with regard to personal qualifications, specialized banquet service, and manners to ensure efficient and courteous service.

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  Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
• Ability to Develop Banquet Manager and Captains with the execution of events and their own leadership skills. Responsible for the banquet manager and captain's performance and development. Give daily support and guidance to staff as well as monitor job performance.

• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.

• Confers with food preparation and other personnel to plan menus and related activities such bar and banquet operations.
• Inspects food and food preparation to maintain quality standards and sanitation regulations.
• Investigates and resolves food quality and service complaints.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.
• Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Develops/approves all banquet department schedules, forecasts and budgets
• Approves all department storeroom/purchase requisitions, to ensure operational costs are kept within forecasted budgetary guidelines
• Maintains banquet server gratuity information, prepares transmittal for submission to payroll department
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same.
• Establishes appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations
• Oversees security and maintenance of all banquet equipment and supplies
• Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with Banquet Chef and Captain to obtain/provide current status of daily activities/functions and information regarding upcoming events
• Verifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative
• Responds to guests complaints/comments in a positive, professional manner
• Conducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluate changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance and other duties as assigned.

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance.
• Is polite, friendly, and helpful to guests, management and fellow employees.
• Executes emergency procedures in accordance with hotel standards.
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area.

• Complies with hotel standards, policies and rules

REQUIRED QUALIFICATIONS

• Proof of eligibility to work in the United States.
• Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations
• Five to seven years progressive management experience in large up-scale, hotel or convention center banquet operations
• Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
• Communicate effectively in English, both in oral and written form.
• Must have excellent interpersonal skills to deal effectively with all business contacts, maintain a professional, neat and well-groomed appearance adhering to company standards.

• Requires the ability to work varied shifts, including nights, weekends and holidays.