Banquet Manager - C. Baldwin Hotel

Sage Hospitality•Houston, TX

About The Position

Why us? Taking its inspiration from her - story, C. Baldwin honors Charlotte Baldwin Allen, wife of Augustus Chapman Allen who co - founded Houston with his brother John Kirby Allen in 1836. The soul of the hotel acknowledges her pioneering role as “Mother of Houston” and lauds her hands - on 19th c. presence as a pivotal businesswoman, cattle rancher, philanthropist, and trailbla zer. The property, in all ways, celebrates the trailblazing spirit of women in Texas. This stunning 354 - room hotel boasts 14,000 square feet of meeting space, a signature restaurant, Rosalie, a hidden speakeasy, a local Grab and go concept, Good2GO, and an abundant green space. As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enrichi ng lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and w e create unforgettable experiences. We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We’re not afraid to forge our own path. After all, it’s what industry leaders do. That’s why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do — it’s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us! Job Overview The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Requirements

One to two years of post high school education.
Two to three years in a related position with this company or other organization(s).
Advanced knowledge of the principles and practices within catering and food and beverage.
Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.
Excellent hearing necessary for verbal interaction with guests and associates.
Excellent vision necessary to view set-ups.
Excellent speech communication skills required for verbal interaction with guests and associates.
Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.

Responsibilities

Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.
Analyze banquet event orders, read BEO and know how to complete a set-up.
Set tables in assigned area correctly and uniformly.
Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.