Manager - Banquets

The Venetian Las Vegas•Las Vegas, NV

3d•Onsite

About The Position

The primary responsibility of the Manager Banquets is to interpret the needs of the guests and see that these needs are met in a most aggressive, positive manner, which will prove to the guest that The Venetian Resort is driven towards guest satisfaction by every employee they encounter. In addition, ensure that all guests are drinking responsibly and not over-indulging in alcoholic beverages. All duties are to be performed in accordance with departmental and The Venetian Resort’s policies, practices, and procedures.

Requirements

21 years of age.
Proof of authorization/eligibility to work in the United States.
High school Diploma or equivalent.
Must be able to obtain and maintain Alcohol Awareness (TAM) card and Health card, as required by law or policy.
3 to 5 years’ experience as a banquet manager.
Must possess knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, and butler style service), room setup styles, organizing service from information on B.E.O.'s, and staffing guidelines / requirements for various types of banquet functions.
Must demonstrate the ability to perform job functions with attention to detail, speed and accuracy
Prioritize and organize, be a clear thinker, remaining calm and resolving problems using good judgment
Follow directions thoroughly, understand guests’ service needs, work cohesively with co-workers as part of a team, work with minimal supervision, maintain confidentiality of guest information and pertinent hotel data.
Direct performance of staff and follow up with corrections when needed.
Must be able to frequently move freely about the office, maintain manual dexterity to access computer via computer keyboard and operate office equipment, such as telephones, copiers, fax machine, etc.
Ability to communicate clearly and effectively in English, both in spoken and written form.
Must be able to give direction, review the work of others, and provide guidance and counsel when needed to achieve department goals and objectives.
Strong interpersonal skills with the ability to communicate effectively with guests and other Team Members of different backgrounds and levels of experience.
Must be able to work varied shifts, including nights, weekends and holidays.
Lift or carry 30 pounds, unassisted, in the performance of specific tasks, as assigned.
Physically access all areas of the property and drive areas with or without a reasonable accommodation.
Maintain composure under pressure and consistently meet deadlines with internal and external customers and contacts.
Ability to interact appropriately and effectively with guests, management, other team members, and outside contacts.
Ability for prolonged periods of time to walk, stand, stretch, bend and kneel.
Work in a fast-paced and busy environment.
Work indoors and be exposed to various environmental factors such as, but not limited to, CRT, noise, dust, and cigarette smoke.

Nice To Haves

A familiarity with food and beverage cost controls and sales and marketing tools for banquets is preferred.

Responsibilities

Is responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards.
Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.
Maintains complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintains complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipates guests’ needs, responds promptly and acknowledges all guests, however busy and whatever time of day.
Maintains positive guest relations at all times.
Is familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolves guest complaints, ensuring guest satisfaction.
Monitors and maintains cleanliness, sanitation and organization of assigned work areas.
Maintains complete knowledge of: manual system procedures, daily house count, arrivals/departures, VIPs.,scheduled in-house group activities, locations and times, correct maintenance and use of equipment, all department policies/service procedures.
Maintains complete knowledge of service requirements for each scheduled function: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; Particular characteristics/descriptions of wines/champagnes ordered; Prices of specified selections of cash functions; Groups' names and background; Type of functions and expected attendance/guarantee numbers; Scheduled hours of service; Special requests/arrangements; Order of service, traffic flow in room; VIPs.; Payment arrangements.
Maintains complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Checks storage areas for proper supplies, organization and cleanliness. Instructs designated personnel to rectify any cleanliness/organization deficiencies.
Establishes par levels for supplies and equipment.
Completes requisitions to replenish shortages or additional items needed for the anticipated business.
Requisitions linens/skirting required for business and assign staff to transport such to the storage areas.
Reviews sales for previous day and resolve discrepancies with Accounting.
Tracks revenue against budget.
Retrieves and organizes Banquet Event Orders (B.E.O.'s) according to departmental standards.
Make note of changes as received from Catering and post function sheets for the next 7 days.
Prepares weekly work schedules in accordance with staffing guidelines and labor forecasts.
Adjusts schedules throughout the week to meet the business demands.
Ensures that staff report to work as scheduled.
Documents any late or absent employees.
Coordinates breaks for staff.
Inspects the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
Meets with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
Ensures agreement of delivery times, amounts and special arrangements.
Prepares station assignments according to group requirements and hotel standards.
Assigns side work to Servers in accordance with departmental procedures.
Communicates additions or changes to the assignments as they arise throughout the shift.
Identifies situations, which compromise the department's standards and delegate these tasks.
Conducts pre-function meeting with Servers and reviews all information pertinent to set-up and service of group.
Inspects grooming and attire of staff; rectify any deficiencies.
Inspects table setups; checks for cleanliness, neatness and agreement with group requirements and departmental standards; rectifies deficiencies with respective personnel.
Checks bar setups for cleanliness, organization and agreement with group requirements and departmental standards; resolves any problems.
Checks buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout; ensure agreement with function order and departmental standards; resolve any problems.
Ensure replenishment of items as specified on event orders and requested by group contact.
Sets out name cards, escort cards in accordance with group requirements and departmental standards.
Organizes head table assembly and assists in group's entrance into the function area.
Meets group coordinator/host(ess) prior to function, makes introduction and ensures that all arrangements are agreeable.
Greets guests upon arrival at function and assists in seating as required by group in accordance with departmental standards.
Directs servers on timing of service throughout function.
Communicates additional meal requirements and special requests to the kitchen.
Constantly monitors staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectifies any deficiencies with respective personnel.
Assists Banquet staff with their job functions to ensure optimum service to guests.
Observes guest reactions and confers frequently with service staff to ensure guest satisfaction.
Promotes positive guest relations at all times.
Totals all charges for the group function, prepares check and presents to group contact for payment. Adheres to all cashiering procedures/policies.
Ensures that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.
Directs the final breakdown of function room and clean up. Ensures all department standards are met.
Answers outlet phone within 3 rings, using correct salutations and telephone etiquette.
Accesses all functions of the P.O.S. system in accordance to specifications.
Restocks journal tape and changes ribbons as needed.
Handles void checks in accordance with accounting procedures.
Assists servers with expediting problem payments.
Ensures all cashiering procedures are processed in compliance with accounting standards.
Issues manual checks when the system is down and ensures accountability of such.
Runs system closing reports and ensures that all servers' checks are closed before they sign out.
Ensures all closing duties for staff are completed before staff sign out.
Provides feedback to staff on their performance.
Handles disciplinary problems and counsels employees according to hotel standards.
Responds to all pages by beeper promptly.
Prepares and submits daily / weekly payroll and tip distribution records.
Completes work orders for maintenance repairs and submits to Engineering.
Contacts Engineering directly for urgent repairs.
Documents pertinent information in department log book.
Completes all paperwork and closing duties in accordance with departmental standards.
Reviews status of assignments and any follow-up action with oncoming supervisor.
Oversees the training program in Banquets and ensures that all employees meet the standards as set forth in the training program.
Completes and directs scheduled inventories.
Prepares weekly forecast of revenues, covers and labor costs.
Conducts monthly departmental meetings.
Attends designated meetings, menu and wine tastings.
Interviews banquet applicants.
Assists kitchen with plate-up.
Completes departmental filing.
Coordinates deliveries of scheduled function amenities (i.e., flowers) with vendors.
Schedules and completes function room inspections in accordance with departmental standards.
Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods.
Works in an appropriate non-hazardous manner avoiding self-injury and unsafe work methods.
Safety is an essential function of this job.
Consistent and regular attendance is an essential function of this job.
Perform any additional duties assigned to support operational needs.
Food Safety is an essential function of this job.
Maintain bar area in compliance with all OSHA regulations, SNHD standards, and company policies to maintain a safe and compliant work environment.