Banquet Manager

Virgin Hotels Central Services LLC•New York, NY

12d•$95,000 - $100,000•Onsite

About The Position

The food and beverage management team orchestrates the magic of the guest dining experience by leading a team of passionate individuals. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. Managers of their area are committed to being present on the floor during service; directly impacting the guest and staff experience.

Requirements

Current, legal and unrestricted ability to work in the USA
Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months

Nice To Haves

Associate or Bachelor’s degree
3-5 years’ experience in a full service restaurant or lounge in hotel management

Responsibilities

Train, train, train! You are responsible for building a team of talented individuals who never let the ball drop. This means creating and monitoring a consistent training program that keeps the team on their toes.
Monitor and track the flow of information coming to you from your superiors, hotel side, culinary side and distribute consistently to your hourly teammates. Be highly involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guest and all areas involved: special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities. You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging.
Guest Interaction. This is not an office job! You handle guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor.
Keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused. Achieving that will take a consistent attitude about standards and service. Many people will count on you for direction and your message will need to be clear and concise.
Balancing the needs of your team, guests and business will be crucial. The outlets are designed to encourage unplanned gatherings and last minute events. You must be able to adapt to the needs and level of business to not sacrifice the guest experience. Your time management skills will be tested between having a strong floor presence, dedicated training time and business deliverables.
The main priority is the guest experience, monitoring the floor, training and consistent leadership. Schedules must be completed to balance needs of business and labor profits. Inventory controls, P&L knowledge, waste of product, china, glass, equipment, etc must be monitored daily.
Strong floor presence.
Handling daily tasks of: scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments.
Training of Teammates: organize onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly entered into the time and attendance system and have all the tools, uniform and supplies to have a positive training experience.
Adhere to protocols of the hiring and disciplinary process as outlined by the people department.
Comply with all safety and health department procedures, as well as, all state and federal liquor laws.