Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff to ensure 100% guest satisfaction.
ESSENTIAL JOB FUNCTIONS
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of:
Manual system procedures.
Daily house count/occupancy, arrivals/departures, VIPs.
Scheduled in-house group activities, locations and times.
Correct maintenance and use of equipment..
All department policies/service procedures.
Maintain complete knowledge of service requirements for each scheduled function:
Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
Particular characteristics/descriptions of wines/champagnes ordered.
Prices of specified selections of cash functions.
Groups' names and background.
Type of functions and expected attendance/guarantee numbers.
Scheduled hours of service.
Order of service, traffic flow in room.
Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Check storage areas for proper supplies, organization and cleanliness.
Instruct designated personnel to rectify any cleanliness/organization deficiencies.
Establish par levels for supplies and equipment.
Complete requisitions to replenish shortages or additional items needed for the anticipated business.
Requisition linens/skirting required for business and assign staff to transport such to the storage areas.
Review sales for previous day and resolve discrepancies with Accounting.
Track revenue against budget.
Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards.
Make note of changes as received from Catering and post function sheets for the next 7 days.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
Adjust schedules throughout the week to meet the business demands.
Ensure that staff report to work as scheduled.
Document any late or absent employees.
Coordinate breaks for staff.
Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments
Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
Ensure agreement of delivery times, amounts and special arrangements.
Prepare station assignments according to group requirements and Hotel standards.
Assign side work to Servers in accordance with departmental procedures.
Communicate additions or changes to the assignments as they arise throughout the shift.
Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.
Inspect grooming and attire of staff; rectify any deficiencies.
Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
Ensure replenishment of items as specified on event orders and requested by group contact.
Set out name cards, escort cards in accordance with group requirements and departmental standards.
Organize head table assembly and assist in group's entrance into the function area.
Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
Direct Servers on timing of service throughout function.
Communicate additional meal requirements and special requests to the Kitchen.
High school graduate or equivalent vocational training certificate, some college.
Meets age to serve alcoholic beverages.
Have prior experience as an Assistant Banquet Manager/ Supervisor, preferably a style Hotel.
Food handling certificate.
Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service).
Knowledge of specific room set-up styles.
Knowledge of organizing service from information on B.E.O.'s.
Knowledge of staffing guidelines/requirements for various types of banquet functions.
Fluency in English both verbal and non-verbal.
Compute basic arithmetic.
Familiarity with food and beverage cost controls.
Familiarity with Sales and Marketing tools for Banquets.
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly.
Understand guest’s service needs.
Work cohesively with co-workers as part of a team.
Work with minimal supervision.
Maintain confidentiality of guest information and pertinent hotel data.
Ascertain departmental training needs and provide such training.
Direct performance of staff and follow up with corrections when needed.