Banquets Manager

Omni Hotels & Resorts•Richmond, VA

31d

About The Position

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni! Omni Richmond is seeking a Banquets Manager to join our outstanding banquets team! This vital role will work closely with the Director of Food & Beverage to oversee all operations relating to the Banquets department, resulting in high levels of guest satisfaction and associate development. This highly motivated individual will be responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures. We are looking for motivated and energetic individuals who love contributing to a winning team. If you have banquet management experience in a hotel environment, we would love to speak with you about this role. Full Time Associates at Omni Richmond Hotel are entitled to elect the following benefits: Medical, Dental, Vision and other healthcare benefits, Paid Maternity Leave, 401k and Paid Time Off Accrual.

Requirements

Minimum 4 years’ experience in a hotel banquet senior management position, in a high-volume luxury hotel.
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.
Ability to lift/pull/push/carry up to 50lbs without assistance.
Ability to stand/walk/sit/move for extended periods of time.

Responsibilities

Represents management at functions.
Determines set-ups in conjunction with Sales Team Leaders.
Coordinates functions with service staff and Banquet Leadeship.
Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
Food costs conscious, coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
Briefs waiters 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 or 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.
Keeps updated in new food and wine trends. Sets the pace and the good example for a successful quality operation.
Assist team with set-up, break-down, and execution of banquet functions as needed.
All other duties as required.