Banquet Manager

Betsy Hospitality Management, LLC•Miami Beach, FL

11h

About The Position

The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Summary Strategically lead the Banquets department and ensure that all banquets and events are successfully planned and executed.

Requirements

Google Suite
Office suite software — Microsoft Office
HRIS and Payroll — ADP TotalSource
Point of Sale System – Toast
Purchasing and Inventory Management- Craftable
Procurement Software - iBuy Efficient by Avendra
Guest Service Management System - HotSOS
Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Personnel and Human Resources — Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Mathematics — Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Sales and Marketing — Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Service Orientation — Actively looking for ways to help people.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
Time Management — Managing one's own time and the time of others.
Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
Complex Problem Solving — Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Management of Financial Resources — Determining how money will be spent to get the work done, and accounting for these expenditures.
Management of Material Resources — Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Written Comprehension — The ability to read and understand information and ideas presented in writing.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Speech Clarity — The ability to speak clearly so others can understand you.
Written Expression — The ability to communicate information and ideas in writing so others will understand.
Inductive Reasoning — The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Speech Recognition — The ability to identify and understand the speech of another person.
Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
Finger Dexterity — The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Near Vision — The ability to see details at close range (within a few feet of the observer).
Number Facility — The ability to add, subtract, multiply, or divide quickly and correctly.
Selective Attention — The ability to concentrate on a task over a period of time without being distracted
2 years of experience in supervision in a catering, banquets and/or special events enterprise.

Nice To Haves

B.S. in Hospitality Management or related field preferred.

Responsibilities

Keep records required by government agencies regarding sanitation or food subsidies.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Maintain food and equipment inventories, and keep inventory records.
Monitor food preparation and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Monitor compliance with health and fire regulations regarding food preparation and serving, in lodging and dining facilities.
Count money and make bank deposits.
Establish standards for staff performance and customer service.
Perform some service tasks, such as clearing tables, and serving food and drinks when necessary.
Greet guests, escort them to their seats, and explain to them menu options and other relevant information.
Schedule staff hours and assign duties.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and equipment rental.
Organize and direct staff training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs and recruit staff.
Order and purchase equipment and supplies.
Review event contracts, ensure billing accuracy, and manage post-event reporting to track guest satisfaction and operational efficiency.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.