Banquet Manager

Salamander Employer DC, LLC•Washington, DC

41d

About The Position

The Banquet Manager will supervise and coordinate activities of banquet department. Ensure that all aspects of events are set and run in accordance to the banquet event orders and client specifications. Adhere and follow F&B culture and vision in accordance with F&B core values. Ensure food and beverage cost is within budgeted number for the respectful area.

Requirements

High School diploma or general education degree (GED)
One to three years related experience and/or training; or equivalent combination of education and experience.
Previous experience in a banquet operation, preferably in a management role.
Must be able to speak, read, write and understand English.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computer skills.
Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.
Must have excellent interpersonal and sales-related skills.
Must have exceptional organizational, supervisory skills.
Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.
Must have exceptional food and beverage knowledge and pricing.
May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations
Must be able to regularly lift and/or move up to 10 lbs, frequently lift and/or move up to 25 lbs, and occasionally lift and/or move up to 50 lbs.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates
Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors
Must be able to change activity frequently and cope with interruptions.

Nice To Haves

Luxury hospitality experience preferred.
Prior experience working in a unionized environment preferred.

Responsibilities

Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups.
Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.
Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
Responsible for the development and implementation of a training plan to ensure a high-quality presentation and level of customer service within the banquet service/function service staffs.
Manage, in conjunction with the Stewarding department, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.
Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.
Maintain a high level of service by constantly training and coaching all direct reports and staff.
Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with other departments within the hotel to ensure the highest level of product delivery.
Assist with monthly scheduling and payroll for the Banquet Department.
Maintain profitability of Banquet Department to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
Introduce and recommend preferred vendors as determined with the revenue goal of the hotel.
Participate in china, glassware, silverware, and linen inventories as necessary.
Maintain solid and open communications with all hotel operating departments.
Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations.
Maintain accurate par levels and inventory of supplies and equipment within the department.