Description

The Marriott at Metro Centre Owings Mills is seeking an experienced Banquet Manager for this new and market leading hotel.

We celebrate our associates and offer a very robust compensation package. Please apply to learn more about the role.

ESSENTIAL JOB FUNCTIONS:

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

2. Supervise the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.

3. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.

4. Supervise clean-up of function room and proper breakdown and storage of equipment.

5. Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.

6. Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.

7. Communicate both verbally and in writing to provide clear direction to staff.

8. Comply with attendance rules and be available to work on a regular basis.

9. Perform any other job related duties as assigned

REQUIRED SKILLS AND ABILITIES:

Minimum two years' banquet manager experience. Alcohol awareness certification preferred. Must be available to work a flexible schedule to include nights, holidays and weekends. Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of the appropriate table settings and service ware. Knowledge of all applicable federal, state and local health and safety regulations. Ability to grasp, lift, carry or transport up to 50 pounds. Ability to operate various food and beverage equipment present at a function. Ability to set realistic goals and standards.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)