FT Banquet Manager

Banquet Manager We have an immediate opening for you to join our team as a Banquet Manager. Responsible for leading the banquet functions in the hotel. Plan & manage the banquet areas to achieve customer satisfaction and quality service while meeting and exceeding financial goals. Benefits Employee discounts Health insurance Paid time off 401(k) 401(k) matching Competitive salary Dental insurance Responsibilities Responsible for creating banquet services that focus on revenue growth, controlling costs, protecting and increasing profitability, service standards and quality levels for the food and beverage department. Selection, training, coaching of staff in alignment with company policies and procedures. Monitor compliance with all state and local sanitation requirements. Schedule and receive food and beverage deliveries. Verify shipment contents to ensure product quality and quantity. Complete bi‑monthly liquor and food inventories. Coordinate BEO events with the Sales staff. Proactively manage performance of assigned staff to ensure that required work goals are fully achieved. Recommend or initiate personnel actions, such as promotions, transfers, discharges, and disciplinary measures in accordance with all LTD policies and procedures. Utilize labor management tools to schedule and control costs. Manage, oversee and monitor banquet operations: Coordinate banquet management, supervisors and servers for superior coverage of each and every event. Attend and participate in weekly BEO meetings. Coordinate the set‑up of each function by verifying desired services and menu in advance with other departments as needed. Conduct function review with guest prior to event; adjust specifications as necessary and follow up to ensure all details are correct. Synchronize timing of banquet activities by verifying details with kitchen management and staff. Manage food and beverage service provided during banquets and meetings; ensure the quality of food and beverage products served. Complete purchase orders for specific banquet items and maintain inventory of banquet equipment and supplies. Help coordinate regular inventories. Monitor meeting room usage and suggest changes when appropriate to minimize overhead and maximize revenues. Inspect meeting space on an ongoing basis and take appropriate steps to ensure facilities are of the highest cleanliness and in good repair at all times. Ensure satisfaction of banquet guests by supervising and coordinating banquet associates: Review, adjust and approve associate schedules in accordance with staffing requirements of each function; communicate details of functions to associates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Ensure banquet space is set up in accordance with guest specifications by supervising set‑up staff and inspecting room comfort, lighting and temperature prior to event. Communicate performance expectations and provide associates with ongoing feedback. Lead monthly departmental staff meetings. Develop and implement strategies and practices which support associate engagement: Manage the recruitment process, ensuring selection of qualified candidates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Communicate performance expectations and provide associates with ongoing feedback. Provide associates with coaching and counseling as needed to achieve performance objectives. Create guest satisfaction by providing associates with the training and resources they need to maximize associate engagement and deliver exceptional service and teamwork: Communicate and reinforce the vision for exceptional service to associates. Ensure that associates provide genuine hospitality and foster a teamwork environment. Maintain solid and open communications with all hotel operating departments. Ensure adherence to function space policies and all codes and regulations. Responsible for covering Restaurant Manager role when needed. Maintain up‑to‑date information on program and food and beverage events. Follow Standard Operating Procedures (SOPs) as outlined in the SOPs. Other duties, projects, and tasks as assigned. Required Knowledge, Skills and Abilities (KSAs) Minimum of 2 years of experience in a supervisory capacity in a hotel banquet department. Must be food safety certified with alcohol service training knowledge. Must have a thorough knowledge of accepted sanitation practices and standards. Must be able to speak, write, read and understand the primary language used in the workplace to communicate with guests and employees. Must be able to work flexible hours. High school diploma or equivalent required. Ability to lead, train, and motivate team members. Strong communication and problem solving skills. Has a sincere desire to exceed guest expectations. Ability to work well under pressure. Strong knowledge of banquet operations. Excellent time management skills. Move, lift, carry, push, pull and place objects weighing less than or equal to 50 pounds. Stand, sit or walk for an extended period of time. #J-18808-Ljbffr Delta Hotels by Marriott