Banquet Manager

Westin Dulles, VA•Herndon, VA

16d•Onsite

About The Position

The Banquet Manager is responsible for overseeing all aspects of banquet operations, ensuring exceptional guest service and efficient team management. This role involves direct supervision of associates and supervisors, including interviewing, hiring, training, performance appraisal, and problem resolution. The manager must foster a positive work environment, maintain high standards of guest service, and ensure adherence to all property safety and security procedures. Key functions include managing food and beverage staff, overseeing banquet function setup and breakdown, operating within budgetary guidelines, developing departmental goals, and implementing policies for service standards, equipment handling, and sanitation. The role also requires accurate financial record-keeping, effective guest interaction, complaint resolution, and maintaining strong communication with staff, catering, kitchen, and other hotel departments. Additionally, the Banquet Manager must ensure compliance with alcohol service regulations and proper management of banquet supplies and equipment.

Requirements

Ability to interview, hire, train, plan, assign, direct work, appraise performance, reward and discipline associates, and address complaints and resolve problems.
Ability to provide outstanding Guest Service and create a Guest friendly environment.
Ability to maintain outstanding standards and possess solid product knowledge.
Ability to guarantee total guest satisfaction, display hospitality and professionalism.
Ability to represent AURO Hotels professionally.
Ability to handle all transactions with guests in a legal and ethical manner.
Ability to understand and apply all property safety and security procedures.
Ability to maintain a secure and safe environment for associates and guests.
Ability to get medical attention if necessary and contact the GM or Human Resources immediately in the event of an accident or emergency.
Ability to maintain a favorable working relationship with all company associates.
Ability to ensure that all food and beverage associates consistently adhere to uniform, grooming and appearance standards.
Ability to ensure the proper set-up, execution and breakdown of banquet functions.
Ability to develop creative and attractive table settings, coffee break set-ups, buffets, etc.
Ability to operate department within budgetary guidelines and in response to actual business conditions.
Ability to establish goals for the department and communicate those to banquet associates.
Ability to develop and implement policies and controls on issues concerning Banquet operations.
Ability to prepare and tabulate banquet checks, follow procedures for processing of banquet checks, and banquet recaps.
Ability to maintain accurate records on gratuity distribution.
Ability to interact effectively with guests, and greet meeting/function planners.
Ability to resolve guest complaints and operational problems and exercise effective decision making ability.
Ability to report food related problems to hotel chef.
Ability to maintain effective communication with Banquet staff, be responsive to staff suggestions and concerns and work to resolve problems.
Ability to meet regularly with staff and ensure that staff is kept aware of issues relating to Banquet department and general hotel operations.
Ability to attend meetings as scheduled and maintain effective working relationship with all hotel departments.
Ability to communicate effectively with Catering staff on all banquet events, guest comments and complaints, cover counts etc.
Ability to coordinate details of events with and act as a liaison between guest and hotel operating departments.
Ability to ensure adherence to all regulations concerning the service, handling and storage of alcoholic beverages.
Ability to train staff on procedures for discontinuing service to and handling of intoxicated guests and assist when needed.
Ability to supervise the proper handling and storage of all Banquet furniture, fixtures, equipment, and supplies.
Ability to schedule cleaning of function rooms and service areas, and assign cleaning tasks to staff.
Ability to ensure department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service.
Ability to ensure that staff is trained on and follows storeroom and requisition procedures.
Ability to communicate with kitchen on cover counts and any other food-related issues.

Responsibilities

Directly or indirectly supervises associates and/or supervisors, carrying out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws.
Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.
Guarantees total guest satisfaction, displays hospitality and professionalism to guests at all times, takes pride in representing AURO Hotels professionally with guests and assures that all transactions with guests are handled in a legal and ethical manner.
Understands and applies all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times.
Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.
Ensures that all food and beverage associates consistently adhere to uniform, grooming and appearance standards.
Ensures the proper set-up, execution and breakdown of banquet functions.
Develops creative and attractive table settings, coffee break set-ups, buffets, etc.
Operates department within budgetary guidelines and in response to actual business conditions.
Establishes goals for the department and communicates those to banquet associates.
Develops and implements policies and controls on issues concerning Banquet operations to include, service standards, food and equipment handling, safety, breakage and sanitation, etc.
Prepares and tabulates banquet checks, follows procedures for processing of banquet checks, and banquet recaps.
Maintains accurate records on gratuity distribution.
Interacts effectively with guests, and greets meeting/function planners.
Resolves guest complaints and operational problems and exercises effective decision making ability.
Reports food related problems to hotel chef.
Maintains effective communication with Banquet staff, is responsive to staff suggestions and concerns and works to resolve problems.
Meets regularly with staff and ensures that staff is kept aware of issues relating to Banquet department and general hotel operations.
Attends meetings as scheduled and maintains effective working relationship with all hotel departments.
Communicates effectively with Catering staff on all banquet events, guest comments and complaints, cover counts etc.
Coordinates details of events with and acts as a liaison between guest and hotel operating departments.
Ensures adherence to all regulations concerning the service, handling and storage of alcoholic beverages.
Trains staff on procedures for discontinuing service to and handling of intoxicated guests and assists when needed.
Supervises the proper handling and storage of all Banquet furniture, fixtures, equipment, and supplies.
Schedules cleaning of function rooms and service areas, and assigns cleaning tasks to staff.
Ensures department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service.
Ensures that staff is trained on and follows storeroom and requisition procedures.
Communicates with kitchen on cover counts and any other food-related issues.