Banquets Manager

Marriott•Orlando, FL

5d•$67,000 - $84,000

About The Position

The Banquets Manager directs and motivates the banquet team while personally assisting in delivering high-quality service in accordance with requirements and standards. The role monitors financial and administrative responsibilities, including asset protection, and communicates clearly with everyone involved in the success of events. The manager identifies training opportunities and plans strategies to accomplish goals. The position oversees banquet operations, including projecting supply needs, applying relevant laws and standards, maintaining sanitation and equipment, managing inventories and beverage costs, scheduling service staff, and building relationships with groups to retain and grow business. The manager leads and participates in event service, coordinates with kitchen staff, and develops team performance through goal setting, delegation, and meetings. The role also promotes exceptional guest service by setting a positive example, gathering feedback, responding to complaints, empowering employees, and pursuing continuous improvement. Human resources responsibilities include communicating emergency procedures, training staff in safety, providing feedback, monitoring progress, contributing to corrective action plans, reviewing meeting planner survey results, and attending relevant meetings.

Requirements

High school diploma or GED.
Two years of experience in event management, food and beverage, or a related professional area.

Responsibilities

Project departmental supply needs, including china, glass, silver, buffet presentations, and props.
Apply knowledge of laws related to events.
Manage banquet activities to maximize customer satisfaction and support the overall success of events.
Adhere to and reinforce standards, policies, and procedures.
Maintain established sanitation levels.
Manage departmental inventories and maintain equipment.
Use banquet beverage records to control liquor costs and manage perpetual beverage inventory.
Schedule banquet service staff according to forecasts and service standards while maximizing profits.
Help the team develop lasting relationships with groups to retain business and increase growth.
Set goals and delegate tasks to improve departmental performance.
Conduct monthly meetings with the Banquet team.
Broaden knowledge of food and wine pairings, contemporary cuisine, and event trends.
Act as a liaison to kitchen staff.
Lead shifts and actively participate in event service.
Set a positive example in guest relations and interact with guests to obtain feedback on product quality and service.
Respond to and handle guest problems and complaints.
Empower employees to provide excellent customer service and ensure they understand expectations and parameters.
Improve service performance and emphasize guest satisfaction and continuous improvement in departmental meetings.
Review comment cards and guest satisfaction results with employees.
Communicate and execute departmental and property emergency procedures and ensure staff are trained in safety procedures.
Observe employee service behaviors and provide individual feedback.
Monitor progress and lead discussions with staff each period.
Participate in developing and implementing corrective action plans.
Review quarterly Meeting Planner Survey results and help implement corrective action to address service challenges and improve guest satisfaction.
Attend and participate in pertinent meetings.