The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.
The Banquet Manager is responsible for managing the banquet staff and day-to-day banquet service operations including organizing banquet events, quality guest service, beverage control procedures and liquor law compliance. This role manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives.
- Contribute to and recommend budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning.
- Manage banquet services in compliance with policies, procedures, standards and regulations. Manage staff schedules to ensure adequate coverage while managing the department budget.
- Recruit, hire, train, coach, counsel, resolve conflicts, discipline and terminate staff as appropriate through fair treatment and in compliance with Company policies and procedures. Clearly communicate to associates the standards of performance and their role in contributing to individual and team success.
- Administer and ensure all required training occurs including orientation, safety, fire, alcohol awareness, food handling and blood-borne pathogen.
- Ensure staff compliance with internal controls, policies, procedures, standards and regulations. Insist on a work environment that is free from harassment. Promote the hotel as an employer of choice in the community.
- Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting.
- Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction.
- Regularly review service scores to identify areas needing improvement and implement appropriate changes.
- Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.
- Conduct server training, either one-to-one or by group, as needed.
- On time and at work when scheduled, and in proper uniform.
- Consistent professional and positive attitude and actions when communicating with guests and associates.
- Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.
- Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. Write shift reports including reports on any incidents of theft, accidents or injuries when assigned. Check with manager / supervisor before leaving work area for any reason.
- Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.
- Any other tasks / duties as requested by management.
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience
- High school education plus schooling in culinary arts, hotel/restaurant management, or related major.
- Two or more years of related experience.
- Alcohol awareness certification and familiarity with hospitality industry practices preferred.
- Experience with Marriott CI/TY system highly preferred.
Skills and Abilities
- Ability to communicate fluently in local language.
- Ability to understand and provide friendly guest service.
- Ability to understand and comply with proper food handling, serving techniques, and federal, state, and local serving guidelines.
- Ability to properly process checks and payments in compliance with policies and procedures.
- Ability to lead and train others.
- Ability to timely compile facts/figures, identify and investigate issues and resolve basic matters.
- Ability to follow an appropriate course of action based on policies and procedures.
- Ability to operate a computer, calculator, phone, and other office equipment.
- Attention to details with good organizational and efficient time management skills.
- Consistent professional attitude and behavior with effective listening and communication skills.
- Ability to work in a fast paced environment, sometimes under pressure, while remaining flexible and efficient.
- Ability to satisfy the legal requirements for employment within the jurisdiction.
Working Conditions & Physical Effort
Physical work is a primary part of job. Work is normally performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling and lifting up to 30 pounds frequently; 150 pounds up to two times per shift, with assistance. While performing job duties, the associate is required to speak, listen and write. The job requires close vision with or without corrective lenses. This position may be required to operate a motor vehicle.
- Walks and stands during entire shift.
- Lift and carry racks or stacks of dishes, glassware and other utensils, weighing up to 30 lbs., up to 50 times per shift.
- Lift and empty trashcans weighing up to 150 lbs., with assistance, up to two times per shift.
- Frequent bending, stooping, reaching, pushing and lifting.
- Work indoors 80%; outdoors 20%.
- Work in a hot, damp environment.
- Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
- Frequent washing of hands.