Banquet Manager

Omni Hotels & Resorts•Washington, DC

2d•$68,000 - $75,000

About The Position

The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. Must be able to work a flexible schedule including evenings, weekends and holidays. ($68,000 - $75,000, based on experience)

Requirements

Previous Banquet experience is desirable in union hotel setting
High School Degree or Equivalent; Some College preferred.
Exceptional people skills preferred.
Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress.
Computer skills required

Responsibilities

Represents management at functions.
Determines set-ups in conjunction Catering and Convention Services.
Coordinates functions with service staff and Chef. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
Coordinates with the staff on fast recovery of food leftover and minimizes waste.
Briefs servers on functions and procedure of service.
Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
Maintains the equipment entrusted to his care and keeps pars up.
Maintains records, reports, closing reports and payroll costs.
Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
Prepare for and conduct departmental meetings.
Use Synergy and Opera to effectively relay guest concerns to other departments.