Banquet Manger

JOB TITLE: Banquet ManagerSUPERVISES DIRECTLY: Banquet CaptainsWORKS HAND AND HAND WITH: Hotel management and EC committeeSUPERVISES THROUGH SUBORDINATES: Banquet Servers Banquet Set-Up and Banquet Bartenders. Indirectly -Aqua and Bluefin Associates- Servers Food runners Bussers MClub Host orhostess and you have the J Quality applicants should send cover letter and resume to: for the position: To manage the Banquet department of the hotel in coordination with the Director of Food and Beverage Food and Beverage Managers and Executive Chef so as to maintain established operational standards and maximize profits of the RESPONSIBILITES:Maintain standards of food and beverage quality and guest service qualityAchieves budgeted revenues expenses and maximizes profitability related to the food and beverage departmentContributes to the guest satisfaction of other hotel departments as well as the Food and Beverage departmentsIncreases level of guest satisfaction by delivery of an improved product through associate developmental training communication and organization of department and staffAssist or become responsible for schedules based on future business Events occupancy and information gathered through the sales and marketing profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse). Check schedules daily for changes as they correspond to banquet event orders covers shifts if unable to find replacements for call outs or shortage- works hands on daily with subordinates. Ability to work under pressure and deal with stressful situations during busy periodsMeets with sales team to assist with special requests in regards to limited menus chef tables tastings and banquet event ordersEnsures proper cleaning and orderliness of all Banquet Areas as assigned up to and possibly including Aqua as well as storages and work space. Ensure maintenance of equipment by calling for repairs and training staff on proper in compliance with established company policies and proceduresManages in compliance with local state and federal lawsMaintains procedures in regards to security of hotel products and moniesPerforms inventories and controls product. Ensure par stock levels are maintained ordering and retrieving supplies and stocking shelves by stooping bending lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures based on inventory beverage program and adheres to both Marriott and Meyer Jabar guidelinesReceives departmental internal and external complaints and ensures corrective action is taken effectively with tact and diplomacy in line with the companys service standardsActs as manager on duty when scheduledConducts quarterly departmental meetings or monthly when deemed necessaryAttends weekly operations meetings and banquet event meetingsAssumes responsibility of the Director of food and beverage in their absence and assist with responsibility in the absence of the Food and Beverage managerResponsible for staffing training counseling disciplining and interviewing for Banquet related positionsAssist with expo on Banquet line when needed Move through facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments supervisors daily tasks to include pre function room checks pre function meetings greeting guests going over details Handles bill preparation in accordance with catering contract final count or any additional changes present checks get signature and payment when needed ci/ty duties end of shift duties as trained closing rounds and cleanliness checks or ensure a captain has been assigned to do the above other duties as assigned by the Director of food and beverageAnswer telephones in a clear voice coordinate and document information as Red coat computer and MICROS become the leader in regards to these applicationsHighly professional appearance ability to maintain a neat clean and well-groomedappearance. (specific standards available) OTHER: Additional language DEMANDS:Ability to walk stand and/or bend continuously to perform essential job functions. Ability to move up to 100 lbs. with wheeled assistance. * Ability to lift up to 30lbs. and lift lighter objects overhead. MATH SKILLS:Considerable skill in math and algebraic equations using percentageQualification Standards & Education:Any combination of education and experience equivalent to graduation from highschool or any other combination of education training or experience thatprovides the required knowledge skills and abilities. High School diplomarequired college degree preferred. Position requires 2 years previous Banquet supervisoryexperience. Demonstrated leadership qualities. LICENSES OR CERTIFICATES: Food Service Sanitation Certification TIPS preferredCertification required CPR certification preferred.