Banquets Manager

Overview The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Responsibilities Approach all encounters with guests and employees in a friendly, service oriented manner. Maintain regular attendance in compliance with Odessa Marriott Hotel standards, as required by scheduling which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Odessa Marriott Hotel standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include: TABC, Food Handlers, Alcohol Awareness, CPR & First Aid. Prepare schedules and wage progress reports for all Banquet employees. Prepare payroll & tip distribution for the Banquet department. Assist as necessary in the setup, service and breakdown of banquet functions. Coordinate all banquet related food and beverage requirements with the appropriate department(s). Keep kitchen informed of accurate counts for plating. Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Director of Food & Beverage. Review menu/service with Catering Manager or Sales designee. Maintain up to date details on banquet functions and communicate to supervisors. Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores. Respond to guests’ requests as needed. Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions. Notify the F & B Director of all materials and equipment that require ordering or need to be replaced. Requisition liquor, etc. for banquet bars. Responsible for safety, sanitation, and cleanliness of service areas. Responsible for loss prevention programs among service employees. Attend Weekly Food & Beverage Meeting and other property meetings to ensure proper communication between departments. Participate in required M.O.D. coverage as scheduled. Conduct menu classes as necessary to develop staff. Attend BEO meetings as scheduled. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Ensure that pre-meal meetings are conducted for all functions. Control and audit alcoholic and non-alcoholic beverages. Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis. Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel. Assist F & B Director and Catering Manager with special promotions or changes. Responsible for control and maintenance of all service equipment. Write service requests as necessary. Cross train as necessary as a manager/supervisor in other F&B Outlets Assist audio/visual company, as necessary. Be familiar with the operation of the P.O.S. system. Correct hazards and notify the F & B Director /Safety Committee. Submit order of all supplies to F & B Director for approval and maintain inventory levels. Handle items for "Lost and Found" according to the standards. Other duties as requested by Director of F & B, AGM or General Manager. Qualifications Seniority level: Mid-Senior level Employment type: Full-time Job function: Other Industries: Travel Arrangements and Hospitality Certifications: TABC, Food Handlers, Alcohol Awareness, CPR & First Aid Exempt managers must customarily and regularly direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Be familiar with the operation of the P.O.S. system. #J-18808-Ljbffr Odessa Marriott Hotel & Conference Center