Assistant Banqueting Manager

We are hiring for an Assistant Banqueting Manager

Based at The Sheraton Grand London Park Lane Hotel - a Grand Experience Crafted in Mayfair.

Rewards for work. Benefits for your lifestyle

• Part of Marriott International the largest hospitality brand in the world - this means national and internal promotion opportunities for the right candidates. The sky is your limit here
• World class training and development programmes tailored to enhancing your skills and help you grow within the Marriott family.
• Work alongside some amazing talent - award winning experienced hospitality professionals
• Discounted room nights & food and beverage - because your well-being means so much
• Complimentary laundry free meals on duty
• Access to fabulous and flexible benefits to help you in and out of work
• Eligible for Service Charge

Core work activities

Supporting Management of Department Operations and Inventories

Knowledge of all F&B Standard operating procedures quality presentation and service and products.

Sound knowledge of Banqueting Kitchen.

Ability to assess quality control and adherence to service standards.

Knowledge of and implementation of Laws relating to liquor liability local health and sanitation standards and contract law.

Ability to asses correct work loads for those supervised.

Working knowledge of labour laws.

Performs other related tasks as assigned by management.

Maintain revised or new Sheraton standards in product and procedure.

Maintain service strategy for Banquet Operations Managing Change.

Consult and effectively and positively manage changes in operation policy and procedures with direct reports Innovation.

Provide regular feedback on progress/ reports/ magazines/ trade press within the industry and how new concepts may be applied to our product.

Generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set.

Generate new ideas on signature services.

Generate new ideas on standards and setup of meeting rooms.

Participating in and Leading Banquet Teams

Attends and participates in all pertinent meetings.

Leads shifts and actively participates in the servicing of events.

Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine and overall event presentation.

Providing and Ensuring Exceptional Customer Service

Sets a positive example for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service.

Strives to improve service performance.

Emphasises guest satisfaction during all departmental meetings and focuses on continuous improvement.

Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.

Leadership

Interviews and hires Banquet captains and employees with appropriate skills.

Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.

Ensures employees understand expectations and parameters.

Observes service behaviours of employees and provides feedback to individuals.

Reviews comment cards and guest satisfaction results with employees.

Participates in the development and implementation of corrective action plans.

Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.