Banquet Manager

VH-H Rosemont•Rosemont, IL

7d•$60,000 - $70,000

About The Position

Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability & 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 have exceptional food and beverage knowledge and pricing.

Responsibilities

Review all written communication, i.e., resumes, daily/weekly, BEOs to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.
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 Events Manager/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. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.
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 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 Housekeeping and Engineering to ensure the highest level of product delivery.
Responsible for weekly scheduling and payroll for the Banquet Department.
Additional Responsibilities may be assigned by the Director of Food & Beverage or General Manager
Participate in inventories of china, glassware, silverware, and linen as necessary.
Generate Update Banquet Event Checks as required.
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 up-to-date information on program and food and beverage events.
Attend all department and hotel meetings as necessary.
Supervise support staff and provide ongoing training and support as necessary.
Maintain accurate par levels and inventory of supplies and equipment within the department.