Banquet Supervisor - Marriott Airport KC - Kansas City, MO

Hotel Equities•Kansas City, MO

20h•Onsite

About The Position

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Captain/Supervisor for the Kansas City Airport Marriott in Kansas City, MO. Job Purpose: Responsible for training, assisting and supervising banquet house persons in the setting up, cleaning, servicing and maintenance of banquet equipment, function rooms and related service areas, ensuring guest satisfaction, the achievement of company standards, safety policies and profit maximization. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Requirements

High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
Requires supervision/management skills.
Requires oral and written communication skills.
Must have moderate hearing - to hear equipment timers and communicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speech communication skills to be able to communicate with staff.
Must have moderate comprehension and literacy to read and understand all BEO's requests.
Lifting/Pushing/Pulling/Carrying: All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
Standing usually during preparation or plate - up to one hour at a time, usually 3-5 times a day.
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays

Responsibilities

Review the BEO and day work assignments.
Assign and direct the set-up duties relative to preparing for functions.
Assist house persons in physical set-up, cleaning and arrangement of tables and equipment according to BEO specifications while adhering to standards of job safety.
Monitor and ensure all SOPs, policies, procedures and regulations are followed while supervising and performing duties and guest related activities.
Inspect all function rooms - check each room for completeness.
Direct/assist in refreshing rooms during breaks.
Receive and issue packages for guests for related functions.
Properly maintain, store and secure all banquet equipment.
Drive vehicles for pick-up and return of rented/borrowed items and for outside functions.
Assist banquet servers as needed.
Complete work orders on any damaged equipment for repair.
Serve on one of hotel's committees.
Greet and serve guests following guidelines set by the policies/procedures regarding the service of food and beverage.
Complete assigned paperwork per event or function.
Complete all side work during and after events.
During events when servers have down time must organize and stock all products used or help prepare for next day’s events.
All equipment used must be returned to proper area and wiped down and kept neat in banquet areas.
All buffet food that has been served must be disposed of properly.
All events both Plated and Buffet style food that is left over and untouched in the hot box or coolers must be addressed with Chef’s before event on how to handle after event is over.
All food that is saved must be labeled, dated and stored properly.
All equipment not used must be returned and put away properly in designated storage areas
Banquet areas should be neat and clean, wiped down and ready for next day’s business.