Banquet Manager

IHG•Boston, MA

7d•$75,000 - $80,000•Hybrid

About The Position

This is the top Banquet job in a full-service, luxury, or resort hotel with high volume banquet and/or convention facilities typically catering to more than 500 people. Supervises a large number of employees and may oversee subordinate supervisors. At IHG, we work together to deliver True Hospitality for Good on a global scale. With corporate offices and over 6,000 hotel destinations worldwide, a career at IHG is the perfect way to broaden your horizons. You’ll experience our unique culture and brilliant colleagues who will support and inspire you. With a host of corporate opportunities to choose from, wherever you are on your career journey, and whatever you want to achieve there’s Room for You at IHG. We provide a wide range of benefits designed to help you live your best work life. These include impressive room discounts across our many properties, recharge days and volunteering days throughout the year. Through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. We offer a unique and inclusive culture, where there is always Room for You to belong, grow and make a difference. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regards to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other category protected by applicable laws. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

Requirements

Some college or advanced food and beverage operations training and two years experience in banquets or food and beverage operations, including one year supervisory experience, or an equivalent combination of education and experience.
Must speak fluent English.
Carrying or lifting items weighing up to 50 pounds
Moving about the function areas
Handling objects
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Responsibilities

Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work.
Communicate and enforce policies and procedures.
Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies.
Alert management of potentially serious issues.
Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.
Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups.
Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
Meet with Kitchen Staff to review scheduled groups’ menu.
Ensure agreement of delivery times, amounts, and arrangements.
Coordinate any AV equipment, or other technical needs.
Ensure guests are greeted upon arrival.
Respond to guest requests and complaints in a prompt and professional manner.
Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.
Review guest check with client after function and obtain signature.
Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.
Establish par levels for supplies and equipment.
Control departmental labor and expenses.
Provide input into the preparation of the annual departmental operating budget.
Ensure that equipment is prepared for the following day’s work.
Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis.
Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
Notify Engineering immediately of any maintenance and repair needs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Interact with outside contacts: Guests – to ensure their total satisfaction; Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.; Regulatory agencies – regarding safety and compliance matters; Other contacts as needed (professional organizations, community groups, local media).
May handle incoming/outgoing boxes and exhibit materials.
May serve as Manager on Duty.
Perform other duties as assigned which includes but is not limited to assisting banquet staff with their job functions during peak periods.