Banquet Manager

Marriott•Miami Beach, FL

4d•$62,000 - $76,000

About The Position

The Banquet Manager directs and motivates the team while personally assisting in delivering high-quality service in accordance with requirements and standards. The role monitors financial and administrative responsibilities, including asset protection, communicates clearly with event stakeholders, and identifies training opportunities and strategies to achieve goals. The manager oversees banquet operations, including forecasting supplies, applying relevant laws and standards, maintaining sanitation and equipment, managing inventories and beverage costs, and scheduling staff to meet service standards while maximizing profits. The role also leads and supports the team, coordinates with the kitchen, and participates in event service. The Banquet Manager promotes exceptional guest service by setting a positive example, gathering feedback, resolving complaints, empowering employees, and driving continuous improvement. The role also supports human resources activities through staff training, performance feedback, progress discussions, corrective action planning, emergency-procedure communication, and participation in meetings. The position is with The Ritz-Carlton, part of Marriott International. The organization describes its luxury hospitality service standards as its “Gold Standards,” including its Employee Promise, Credo, and Service Values.

Requirements

High school diploma or GED.
Two years of experience in event management, food and beverage, or a related professional area.

Responsibilities

Forecast departmental supply needs, including china, glass, silver, buffet presentations, and props.
Apply knowledge of laws relevant to events.
Manage banquet activities to support event success and maximize customer satisfaction.
Reinforce standards, policies, and procedures and maintain established sanitation levels.
Manage departmental inventories and maintain equipment.
Use banquet beverage records to control liquor costs and manage beverage inventory.
Schedule banquet service staff according to forecasts and service standards while maximizing profits.
Help develop lasting relationships with groups to retain business and increase growth.
Set goals and delegate tasks to improve departmental performance.
Conduct monthly department meetings with the Banquet team.
Maintain and broaden knowledge of food and wine pairings, cuisine, and current event trends.
Act as a liaison to kitchen staff.
Lead shifts and participate in servicing events.
Set a positive example in guest relations and obtain guest feedback on product quality and service.
Respond to and handle guest problems and complaints.
Empower employees to provide excellent customer service and ensure they understand expectations and parameters.
Improve service performance and emphasize guest satisfaction and continuous improvement in departmental meetings.
Review guest comment cards and satisfaction results with employees.
Communicate and execute emergency procedures and ensure staff receive safety-procedure training.
Observe employee service behaviors and provide individual feedback.
Monitor staff progress and lead discussions with staff each period.
Participate in developing and implementing corrective action plans.
Review quarterly Meeting Planner Survey results and help develop and implement corrective action to address service challenges.
Attend and participate in pertinent meetings.