Banquets Manager

Marriott•San Francisco, CA

8d•$89,000 - $112,000

About The Position

The Banquets Manager directs and motivates the banquet team while personally helping deliver high-quality service that meets requirements and standards. The role monitors and controls financial and administrative responsibilities, including asset protection, and provides clear, concise communication to everyone involved in an event’s success. The manager identifies training opportunities and plans strategies to achieve goals. The position oversees banquet operations, including supply projections, compliance with applicable laws and standards, sanitation, inventories, equipment, beverage costs, and staff scheduling. It supports customer satisfaction and business growth by building lasting relationships with groups and managing activities to maximize event success. The manager sets goals, delegates work, conducts team meetings, applies knowledge of food and wine pairings and current event trends, liaises with kitchen staff, and leads and participates in event service. The role also promotes exceptional guest service, responds to feedback and complaints, supports employee service performance, communicates emergency procedures, provides staff feedback, participates in corrective action planning, and attends 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 department supply needs, including china, glass, silver, buffet presentations, and props.
Apply knowledge of laws related to events.
Manage banquet activities to support event success and maximize customer satisfaction.
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 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.
Maintain and broaden knowledge of food and wine pairings, current cuisine, and event trends.
Act as a liaison to kitchen staff.
Lead shifts and actively participate in servicing events.
Set a positive example in guest relations.
Interact with guests to obtain feedback on product quality and service levels.
Respond to and handle guest problems and complaints.
Empower employees to provide excellent customer service and ensure they understand expectations and parameters.
Work to improve service performance and emphasize guest satisfaction and continuous improvement during 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 develop and implement corrective actions addressing service challenges and guest satisfaction.
Attend and participate in pertinent meetings.