Banquet Manager

HRI Hospitality•Houston, TX

About The Position

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! JOB SUMMARY The Banquet Manager is responsible for the successful execution and service of all Banquet events held at the Hotel. The Banquet Manager will oversee the day-to-day operation and planning, all the events and activities held in the hotel. The incumbent will be responsible for the overall financial performance of the banquet operations department.

Requirements

High School graduate or equivalent
Must have previous Food and Beverage supervisory experience in a similar environment.
The ability to respond to inquiries, handle complaints, and create a sense of satisfaction to employees and guests.
Prior experience in the culinary field or any similar combination of education and experience.
Knowledge of safety programs and regulations.
Read, write, and speak English fluently.
Ability to communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Ability to effectively present information and respond to questions from groups of managers, guests, staff, and the general public.
Ability to calculate figures and amounts such as discounts, percentages, proportions, volume, and cost of sales.
Ability to perform advanced kitchen math such as determining menu costing.
Basic computer skills, including spreadsheets, word processing and email.
Must have an unexpired Food Handlers Safety Certificate.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, report, or schedule
Experience in meeting deadlines and multiple priorities of business demands as required.
Possess basic knowledge of business contracts.
Able to work with little or no supervision.

Nice To Haves

Spanish speaking helpful.

Responsibilities

Provide leadership and support for assisting banquet service staff.
Recruit and select qualified candidates.
Provide employees with orientation and training needed to understand expectations and perform job responsibilities.
Communicate performance expectations and provide employees with ongoing feedback.
Provide employees with coaching and counseling to achieve performance objectives and reach their fullest potential.
Schedule employees to meet banquet labor expense projections and staff events.
Conduct performance appraisals and disciplinary action.
Supervise daily banquet operations, establishing and maintaining banquet policies and procedures.
Direct the set-up of banquet tables and areas for banquet functions.
Conduct pre-function meetings with staff to ensure the proper service and requirements of banquet functions are met.
Lead/attend Banquet Event Order (BEO) meetings weekly.
Review BEO’s for errors and make corrections.
Anticipate banquet scheduling and supply needs based on BEO’s and forecasting.
Communicate regularly with Sales, Catering, and kitchen to coordinate events.
Inspect banquet rooms to ensure setup meets client expectations.
Rectify deficiencies immediately.
Order linens, food products, equipment, and other banquet supplies to meet department needs.
Collaborate with F&B Director on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
Lead monthly inventories.
Monitor and control labor costs.
Responsible for Guest Satisfaction in terms of food and beverage, hospitality, and service standards.
Create 100% guest satisfaction by providing the experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations.
Give personal attention, take personal responsibility, and use teamwork when providing guest service.
Listen, apologize with empathy, find a solution, and follow through when resolving guest problems.
Provide genuine hospitality and teamwork on an ongoing basis.
Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
Implement recognition programs and celebrate Banquet employees’ performance contributions.
Develop and carry out ideas and procedures to continuously improve the department’s performance.
Support the environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
Monitor the performance to ensure adherence to all service standards, sanitation standards, and productivity standards.
Ensure company P&P’s, service, and grooming standards are maintained at all times.
Exhibit a positive and involved team attitude to all and promote positive relations through an environment that encourages open communication, trust, and mutual respect.
Attend all mandatory meetings as directed.
Perform other duties as directed, developed, or assigned.