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Banquet Manager

4 months ago

Monkey Island, United States Shangri-La Resort Full time
Description

Come work at the beautiful world-class, award-winning Shangri-La Resort The beautiful and inspiring Shangri-La Resort is seeking a Banquet Manager for this very busy and highly rated destination resort. This iconic resort features amazing food, golf, marina, and a guest experience which is legendary.

When you think of hotel companies and opportunities, there are always some that stand out. That is why you landed at Team Crescent and the Shangri-La Resort. We stand out in the hospitality industry because we believe in our people and our culture.

Engaged, satisfied, and dedicated associates are the key to our success. We deliver comprehensive benefits and innovative programs to inspire personal and professional development. We are a company that embraces and celebrates diversity, equity, and inclusion.

JOB OVERVIEW:

Under general supervision of the Director of Food and Beverage. In coordination with Sales and Director of Catering, Banquet Manager sets up and executes all aspects of final event preparation for in-house and external banquet events. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

ESSENTIAL JOB FUNCTIONS:

Performs all related duties that include but are not limited to moving of tables, chairs, stages, serving guest requests as needed. Oversees the management of all catered events including food and beverages, equipment, and staffing. Develops and monitors budget and sales goals related to food and labor costs. Markets and sells catering services to potential internal and external clients; meets and consults with clients to inform of all services provided, and to establish the catering requirements of the events. Reviews production schedules and events to determine variety and quantity of foods to prepare. Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, staffing, etc. Reviews scheduled event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered. Creates special event menus for a variety of clients. Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts. Oversees the supervision of personnel, which includes work allocation, training, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance. Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit. Page 2 of 3 Position Classification & Description Banquet Manager Effective July 1, 2018 Develops and implements systems and processes to establish and maintain records for the banquet area. Maintains food production records, reports, and department files as required. Maintains a good communication with co-workers and maintains a positive and professional work environment. Contributes to a team effort and accomplishes related results as required. Performs other duties as required.

SKILLS AND ABILITIES:

Bachelors Degree preferred and five years experience catering or banquet industry, two of which must have been in a managerial capacity; or a combination of education and experience. Must be able to obtain an ABLE License. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation.

Knowledge of dining and food maintenance operations and customer service. Skill in examining and re-engineering operations and procedures, formulating policy, and developing and implementing new strategies and procedures. Ability to plan a variety of menus. Organizing and coordinating skills. Records maintenance skills. Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments. Skill in the use of computers, preferably in a PC, Windows-based operating environment. Ability to foster a cooperative work environment. Knowledge of marketing strategies, processes, and available resources. Knowledge of supplies, equipment, and/or services ordering and inventory control. Employee development and performance management skills. Ability to develop and maintain recordkeeping systems and procedures. Ability to analyze event requests and to assess catering product and equipment requirements. Ability to communicate effectively in the English language, both verbally and in writing with other staff and general public. Ability to service customers in a professional appearance and manner. Ability to follow instructions and work in a stressful and busy environment. Skill in interpersonal and customer relations. Ability to carry out detailed, but uninvolved written and oral instructions Ability to work in hazardous work conditions, such as extreme temperatures, slips and falls on wet or slippery floors, cuts, or burns, normally associated with kitchen work.

Physical Demands: While performing the duties of this job, the employee regularly is required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.

Work Environment: Work is generally performed in kitchen areas, banquet areas (indoor and outdoor), and various food and beverage venues with exposure to heat, fumes and steam. Evening and/or weekend, holiday work may be required. Extended hours and irregular shifts are required.

PERFORMANCE STANDARDS:

Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you always remain professional, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits: To maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality, and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, can solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

NOTE:

This description excludes non-essential and marginal functions of the position that are incidental to performance of the fundamental job duties. Moreover, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, always, an “at will” associate.

Source: Hospitality Online