posted October 6, 2017The Brown Palace Hotel and Spa, Autograph Collection®
Do you want to join a team celebrating 125 years of excellence? Apply online at www.qhrcareers.com!
Coordinates arrangements for group meetings and conventions by performing the following duties directly or through subordinates.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
The employee in this job must be knowledgeable about and follow the company's rules, policies and procedures as outlined in the employee handbook including attendance requirements, hotel and departmental safety and security requirements, OSHA requirements, worker's compensation procedures, grooming guidelines, and EEO/ Sexual Harassment policies.
Knowledge of hotel outlets hours of operation, hotel activities, meeting room locations, management names and offices, and in-house functions.
Use of proper phone etiquette and phone procedures.
Thorough knowledge of each position in the Banquet department.
Able to give station assignments and establish a fair rotation for staff.
Able to answer all questions concerning F&B and the hotel.
Able to utilize banquet opening checklist to complete daily tasks.
Understands room set-up, break down, floor plan, china/glass/silver needs, chairs and rooms cleanliness, and location of equipment.
Able to use coffee/tea machine to include proper clean up and maintenance.
Able to read banquet event order and staff accordingly.
Inspects food, and food preparation to maintain quality standards and sanitation regulations.
Directs staff in preparing banquet and convention rooms and erecting displays and exhibits. Inspects rooms and displays for conformance to needs and desires of group and banquet event order.
Communicates to kitchen accuracy of counts for food production.
Must carry/load/unload serving trays and able to train staff in proper use.
Trains staff in proper table approach, greeting, serving, replacing utensils, checking back, cleaning and using teamwork.
Able to train staff in proper beverage service to include approach, greeting, taking order, up selling, wine presentation, garnishments, serving, clearing, special requests, pricing, and proper glassware.
Can accurately set buffet tables to include setting, breakdown, diagram, china, glass, silver, linen, and hollowware.
Maintains effective presence in banquet area, checking guest satisfaction and resolving food quality and service complaints.
Maintains presence in room ensuring staff is replenishing food/beverage items, clearing tables properly, and ensures the banquet operation is running smoothly.
Inspects coffee breaks to ensure they are set to hotel standards and the banquet event order.
Able to administer hotel beverage control and monitors for any discrepancy's.
Maximizes up selling potential.
Able to develop role play scenarios and effectively administer with staff.
Monitor staff performance, give constructive feedback and develop needs areas.
Able to utilize coaching manual to train and develop staff.
Able to accurately complete daily labor report, understands staffing guidelines, wage guides, labor costs, and effectively control staff overtime.
Able to accurately and efficiently complete a weekly schedule using forecast and staffing guidelines.
Understands food and beverage costs, waste control, portions, and able to use efficient controls of each.
Has menu knowledge, understands concepts, descriptions, and presentation.
Able to utilize closing checklist to complete side work duties for staff.
Understands and is able to effectively communicate with the Accounting, Human Resources, Front Office, Housekeeping, Sales & Catering, and Engineering departments.
Assists Banquet Manager in conducting monthly documented departmental meeting.
Effectively maintain current service levels and develop improved standards to receive positive guests comments and reach departmental and hotel service goals.
Anticipate purchase needs for linen, china, glass, silver, uniforms.
Familiar with and able to train in proper lifting, carrying, spill procedures, chemical handling, use of equipment, and any other safety hazards staff would encounter.
Consults with representatives of client group or organization to plan details such as number of persons expected, display space desired, and food service schedule.
Able to complete a maintenance request form.
Able to use hotel paging system to contact Department Manager or Manager on Duty.
SUPERVISORY RESPONSIBILITIES: Directly supervises 20 employees in the Banquet Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
321 17th Street
Denver, CO 80202
Telephone (303) 297-3111
241 Room Hotel
The Brown Palace is Denver's only Four-Star and Four-Diamond hotel. Guests are treated to grand architecture, six unique dining venues, a full service spa and salon, and distinctive accommodations, all located within walking distance to Denver's premier attractions, nightlife and shopping. The hotel was recently recognized as one of the Top 500 World's Best Hotels 2010 in Travel+Leisure.
As a historic landmark in Denver since 1892, The Brown Palace Hotel and Spa takes great pride in supporting the Denver community.
We are proud of the fact that we have numerous employees who have been part of our team for many years. This is a mutual commitment. In return for the hard work and dedication, we offer the following benefits:
Throughout its 125 years, The Brown Palace Hotel has been honored with many prestigious awards including: