Banquet Service Manager - Williamsburg Lodge

Colonial Williamsburg Foundation • Williamsburg, VA

336d

About The Position

The Banquet Service Manager (BSM) is responsible for the planning and execution of banquet guest service, food quality, product, esthetics, and experience of banquet functions according to the established standards and procedures established in the department. The scope of work includes maintaining and improving the level of banquet service experience through interdepartmental communication and strategizing with the Culinary, Utility, Shipping and Receiving, Beverage and Rooms departments. These departments are within all Colonial Williamsburg outlets and properties including: The Williamsburg Inn, The Williamsburg Lodge, The Woodlands Hotel and Conference Center, The Historic Taverns, and to include all other offsite function locations.

Requirements

• In depth knowledge of various types of banquet services (American, French, Family Style) and banquet room set up.
• Must possess outstanding interpersonal and public contact skills.
• Must have mathematical skills to perform and process banquet checks and tip allocation sheets.
• Must have the ability to supervise and train professional banquet service employees.
• Basic computer skills to include Microsoft Office (Word, Excel, Outlook) and industry Point of Sale and Hotel Data Input Systems (Opera).
• Must be able to analyze expenses and manage to budgetary guidelines.
• Must be able to work flexible hours including nights, weekends, and holidays.
• Must ensure outstanding guest service and experience in stressful situations.

Responsibilities

• Manages day-to-day leadership and development for the banquet staff, completed shift assignments based on job classification and establishes performance evaluations from each shift where needed.
• Responsibilities may include hiring, promotions, terminations, scheduling, ensuring new employees receive appropriate training, observing performance of employees and providing feedback and counseling.
• Manage, train, and maintain the use of opening, closing and operational checklists, standard operating procedures, Banquet Service Standards, and all critical quality control points.
• Oversee and preserves all Banquet Storeroom operations to organize, zone and maintain equipment and property stewardship at the highest level.
• Collaborates with Conference Services/Catering to finalize event changes and guarantees on the BEOs for clients.
• Maximizes profitability by reviewing procedures, product, labor, and instituting industries best practices to effectively improve the bottom-line performance of all banquet functions.
• Oversees the food and beverage needs for BEOs, and coordinates set-up and service of all food functions with the culinary team.
• Collaborates with the Rooms Division, Food and Beverage, to ensure exceptional guest service in all areas of the hotel.
• Manages Banquet Event Orders (BEOs) to ensure client needs and expectations are exceeded.
• Manage all departmental revenue and financial policies and processes.
• Manages the quality of service provided during events and takes the initiative to resolve any issue or complaints.
• Collaborates with the necessary departments to ensure programming of InfoGenesis (POS Systems) with holiday meal and special event offerings.
• During certain periods of the year the BSM will assist in restaurant shift coverage and development and execution of training materials.
• Performs other related duties as required.

What This Job Offers

• Job Type: Full-time
• Industry: Educational Services