Banquet Manager

Omni Hotels & Resorts•Providence, RI

1d•$60,000

About The Position

The Omni Providence is seeking a Banquet Manager to oversee the banquet team and ensure that we are providing exceptional events. This position is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards as well as establishing rapport with the Catering and Convention Service team and outside clients. The Banquet Manager is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. The Banquet Manager is expected to learn the functions of, and assist in, other outlets of the hotel as necessary during non-peak banquet periods and oversee the Banquets Department when the Director is not present.

Requirements

2 plus years of previous Banquet experience is desirable in hotel setting
High School Diploma or Equivalent; Some College Preferred.
Exceptional people skills preferred.
Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress.
ServSafe Food Safety Certification required.
Computer skills required
Ability to work flexible schedule to include weekends and holidays.
Must be able to carry a full banquet server tray on shoulder
Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Stand, walk or sit for an extended period or for an entire work shift. Requires repetitive motion, including utilizing telephone/computer for an extended period or for an entire shift.

Responsibilities

Represents the management team at functions, liaisons with client contacts to ensure guest satisfaction.
Determines set-ups in conjunction with Catering team.
Oversees the billing process of each function to ensure accuracy and that it is posted in the day for the day of the event.
Assisting in other hotel outlets when needed.
Assists in and ensures accurate supply ordering for functions and inventory procedures.
Coordinates functions with service staff, culinary team, and stewarding team. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
Briefs waiters on functions and procedure of service.
Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
Maintains the hotel equipment and keeps pars up.
Maintains records, reports, closing reports and payroll costs.
Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
Conscious of business fluctuations, reacts to business volume changes modifying staffing, set up, ordering, and inventory as well as communicating with the culinary department.
Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
Prepare for and conduct departmental meetings, motivating staff daily to exceed client expectations.
Use Synergy and Opera Reports to effectively communicate guest concerns to other departments.