Banquet Manager

Sonesta Hotels•Lihue, HI

22d•$70,500 - $82,000

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Banquet Manager sets the tone for Sonesta’s Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team. Sonesta managers are guest-focused (both internal and external), achievement-oriented leaders. The Banquet Manager ensures high quality service for all banquet and catering functions by following established safety and brand standards. The Banquet Manager promotes and implements property-wide strategies that will increase guest satisfaction, reduce employee turnover, maintain revenue and payroll budgets, and meet & exceed productivity goals. Job Description Principle duties and responsibilities (Essential Functions) include: Operational/Functional: Responsible for planning (with Catering and Convention Service Manager) and arranging all food and beverage details for all functions including visually inspecting room set-ups (linens, table set ups and decorations) and equipment to ensure adherence to quality standards. Develop and maintain lasting relationships with in-house groups to ensure excellent service and retention of business. Coordinate proper execution of food preparation and set up by informing kitchen staff when to start plating dishes etc. Respond to guest complaints and ensure proper follow-up is completed. Maintain high standards of personal appearance and grooming. Ensure and uphold safety, health, and sanitation policies, including those related to HIOSH & OSHA. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Execute projects as directed by the Food & Beverage Director. Other duties maybe assigned & directed as necessary. Strategy and Planning: Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands. Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores. Maintain proper inventories of linen, supplies and equipment as needed (including ordering and receiving). Financial Management: Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Banquet Department. Manage staffing levels to ensure that guest service, operational needs and financial objectives are met. Process payroll after each function or event and accurately calculate number of hours worked and gratuity distribution. Enter billing information into POS and generate a final guest check in a timely manner. Control liquor costs and manage the banquet beverage inventory. Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel. Managing your Team: Attract, retain, and motivate your team to uphold company standards and practices. Interview, hire, train, and promote Banquet staff. Provide consistent feedback and recommend disciplinary action when appropriate. Conduct pre-shift meetings with staff and review all information pertinent to the day’s business. Conduct regular department meetings with the Banquet team. Monitor, measure, and recognize performance of employees. Assist in the annual performance evaluations. Coach team by providing specific feedback to improve knowledge, skills and performance. Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner. Ability to work cohesively with co-workers as part of a team to reach common goals. Leading with Passion: Ensure and provide exceptional customer service. Utilize and collaborate with resources across different departments and corporate office. Motive employees to perform to their highest standard and establish a trusting environment to enrich the culture. Focus on the mission and well-being of the departments, hotel and company. Lead by example and operate with integrity and respect. Inspire your team to embrace and demonstrate Sonesta’s core values and the guest service standards. Display daily professional, courteous, attentive, helpful, and positive attitude towards all guests, fellow employees, and managers Work Environment: Must be able work in a fast-paced environment. Must be able to tolerate extreme temperatures - i.e., freezers, loading dock. Physical Demands: Ability to reach overhead and below the knees, including bending, twisting, pulling, pushing, and stooping. Climb ladders of various heights. Must be able to push, pull and lift to 50 pounds. Ability to stand entire shift. Expected Hours of Work: Hours of operation may vary based upon business needs, a flexible schedule including evenings, weekends, and overnight hours are required. Ten to twelve hour shifts sometimes required. Travel: Some travel maybe required to a from event sites.

Requirements

Highschool diploma or GED required.
Must have a minimum of 2 years’ experience in the event management, food and beverage, or related professional area.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid driver’s license as the position may require the operation of motorized and electric vehicles.

Nice To Haves

Valid Driver’s License preferred.
Bachelor’s degree or equivalent experience
4+ years of experience in food and beverage management, hotels preferred.
Strong leadership skills and ability to motivate and develop a team.
Demonstrated ability to prioritize guest satisfaction, operational efficiency, and expense control.
Ability to interpret financial and operational data into operational plan.
Strong attention to detail and ability to work under pressure while multitasking.
Proficiency in communication, including written and verbal skills.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Knowledgeable about basic function of Windows OS, MS Office, and POS.
Self-driven and able to work independently.
Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
Experience in a hotel or a hospitality-related field preferred.

Responsibilities

Responsible for planning (with Catering and Convention Service Manager) and arranging all food and beverage details for all functions including visually inspecting room set-ups (linens, table set ups and decorations) and equipment to ensure adherence to quality standards.
Develop and maintain lasting relationships with in-house groups to ensure excellent service and retention of business.
Coordinate proper execution of food preparation and set up by informing kitchen staff when to start plating dishes etc.
Respond to guest complaints and ensure proper follow-up is completed.
Maintain high standards of personal appearance and grooming.
Ensure and uphold safety, health, and sanitation policies, including those related to HIOSH & OSHA.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Execute projects as directed by the Food & Beverage Director.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.
Analyze guest satisfaction data to develop and implement plans to achieve established goals related to guest satisfaction scores.
Maintain proper inventories of linen, supplies and equipment as needed (including ordering and receiving).
Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Banquet Department.
Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
Process payroll after each function or event and accurately calculate number of hours worked and gratuity distribution.
Enter billing information into POS and generate a final guest check in a timely manner.
Control liquor costs and manage the banquet beverage inventory.
Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel.
Attract, retain, and motivate your team to uphold company standards and practices.
Interview, hire, train, and promote Banquet staff.
Provide consistent feedback and recommend disciplinary action when appropriate.
Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.
Conduct regular department meetings with the Banquet team.
Monitor, measure, and recognize performance of employees.
Assist in the annual performance evaluations.
Coach team by providing specific feedback to improve knowledge, skills and performance.
Ensure employees are treated fairly and equitably.
Handle employee issues in a professional and timely manner.
Ability to work cohesively with co-workers as part of a team to reach common goals.
Ensure and provide exceptional customer service.
Utilize and collaborate with resources across different departments and corporate office.
Motive employees to perform to their highest standard and establish a trusting environment to enrich the culture.
Focus on the mission and well-being of the departments, hotel and company.
Lead by example and operate with integrity and respect.
Inspire your team to embrace and demonstrate Sonesta’s core values and the guest service standards.
Display daily professional, courteous, attentive, helpful, and positive attitude towards all guests, fellow employees, and managers