Banquets Manager

2 months ago

Long Beach, United States Hotel Queen Mary Full time
Job Summary

The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event including set-up serving and cleanup. Banquet managers are in charge of hiring training coaching disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.ResponsibilitiesQualifications

  • High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
  • Supervisory experience required.
  • Must be proficient in Windows operating systems
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful high pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions. Responsibilities
    • Approach all encounters with guests and employees in a friendly service oriented manner.
    • Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
    • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
    • Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
    • Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid.
    • Prepare schedules and wage progress reports for all Banquet employees.
    • Prepare payroll & tip distribution for the Banquet department.
    • Assist as necessary in the setup service and breakdown of banquet functions.
    • Coordinate all banquet related food and beverage requirements with the appropriate department(s).
    • Keep kitchen informed of accurate counts for plating.
    • Recruit hire train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.
    • Review menu/service with Catering Manager and Food Production Manager/Assistant.
    • Maintain up to date details on banquet functions and communicate to supervisors.
    • Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
    • Respond to guests' requests as needed.
    • Prepare banquet checks obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
    • Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced.
    • Requisition liquor etc. for banquet bars.
    • Responsible for safety sanitation and cleanliness of service areas.
    • Responsible for loss prevention programs among service employees.
    • Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
    • Participate in required M.O.D. coverage as scheduled.
    • Conduct menu classes as necessary to develop staff.
    • Attend daily BEO meeting.
    • Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
    • Ensure that pre-meal meetings are conducted for all functions.
    • Control and audit alcoholic and non-alcoholic beverages.
    • Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis.
    • Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
    • Assist Banquets Director and Catering Manager with special promotions or changes.
    • Responsible for control and maintenance of all service equipment. Write service requests as necessary.
    • Cross train as necessary as a manager/supervisor in other F&B Outlets
    • Assist audio/visual company as necessary.
    • Be familiar with the operation of the P.O.S. system.
    • Correct hazards and notify the General Manager or Banquets Director.
    • Submit order of all supplies (candles note pads pens uniforms) to General Manager or Banquets Director for approval and maintain inventory levels.
    • Handle items for â€ÅLost and Foundâ€_ according to the standards.
    • Other duties as requested by Banquets Director or General Manager.

      Source: Hospitality Online

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