Banquet Manager

While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine, and unscripted – from people who are passionate, sincere, curious, empathetic, and social…who love making others feel good. At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary. SUMMARY/OBJECTIVE The Banquet Manager will oversee the operation side of the event department. They are responsible for coordinating all details pertaining to the events being held in the Hotel and keeping within the standards prescribed by management. This is a fast-paced position that will involve continuous guest interaction and a constant change in venue setup. Ability to maintain a high level of enthusiasm, cooperation, and flexibility is required. ESSENTIAL JOB FUNCTIONS Assist the Banquet Director with leading the banquet team to achieve successful events. During light events week, assist the Director of Food and Beverage in the F&B spaces. Develop and maintain knowledge of the guests, clients, market trends and competition. Oversee all service aspects of events including the steps of service and banquet CGS. Take full ownership of an event’s success, from beginning to end. Check all room sets prior to each event and ensure function rooms are left clean, free of any debris and as pictured in the PUBLIC look book. Meet with the banquet Chef prior to event to go over service and timeline for the event. Conduct pre‑shift meeting to inform the banquet staff of specific needs and assignments. Communicate and liaise between the meeting planner/client, sales and hotel staff. Ensure room set ups are completed timely and accurately. Monitor labor costs daily to ensure efficiency in scheduling and limit overtime. Accurately keep track of guest count and alert sales team of overage. Correctly ring in all Banquet Checks into POS and post charges to client’s account in Stay in Touch. Control banquet liquor storeroom to verify consumption and par levels. Requisition supplies when needed and maintain adequate levels of inventory. Attend all mandatory meetings and training classes. Supervise upkeep of banquet equipment to ensure longest useable life. Develop relationships with guests in order to provide personalized service. Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible. Properly handle VIP guests and clients. Must be knowledgeable about PUBLIC, e.g., location, cuisine, etc. Ensure that PUBLIC reporting procedures are aligned with applicable SOP. Ensure all hotel policies, standards, and local laws are followed. Ensure sanitation standards and Health Department requirements are consistently met. Ensure compliance with all hotel safety policies and procedures at all levels. Assist other departments when needed, providing lateral service. Execute all other responsibilities, tasks, and special projects as assigned by leadership. REQUIRED SKILLS AND QUALIFICATIONS A minimum of 2 years of relevant F&B management experience. A comprehensive, working knowledge of the hospitality business. Must have the ability to work a flexible schedule, including weekends, holidays, late hours Must have the ability to report to work on time and when scheduled. Must have the ability to stand and/or walk for extended periods of time. Must have the ability to lift and push (30) pounds, reach with hands and arms. Must have extensive experience in fine dining service and management. Be attentive, accountable, highly organized, and capable of multitasking. Possess excellent interpersonal and communication skills. Have an upbeat, energetic, authentic, and professional attitude. Participate in a team environment. EEO M/F/M/V/D OVERVIEW While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine, and unscripted – from people who are passionate, sincere, curious, empathetic, and social…who love making others feel good. At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary. SUMMARY/OBJECTIVE The Banquet Manager will oversee the operation side of the event department. They are responsible for coordinating all details pertaining to the events being held in the Hotel and keeping within the standards prescribed by management. This is a fast-paced position that will involve continuous guest interaction and a constant change in venue setup. Ability to maintain a high level of enthusiasm, cooperation, and flexibility is required. ESSENTIAL JOB FUNCTIONS Assist the Banquet Director with leading the banquet team to achieve successful events. During light events week, assist the Director of Food and Beverage in the F&B spaces. Develop and maintain knowledge of the guests, clients, market trends and competition. Oversee all service aspects of events including the steps of service and banquet CGS. Take full ownership of an event’s success, from beginning to end. Check all room sets prior to each event and ensure function rooms are left clean, free of any debris and as pictured in the PUBLIC look book. Meet with the banquet Chef prior to event to go over service and timeline for the event. Conduct pre‑shift meeting to inform the banquet staff of specific needs and assignments. Communicate and liaise between the meeting planner/client, sales and hotel staff. Ensure room set ups are completed timely and accurately. Monitor labor costs daily to ensure efficiency in scheduling and limit overtime. Accurately keep track of guest count and alert sales team of overage. Correctly ring in all Banquet Checks into POS and post charges to client’s account in Stay in Touch. Control banquet liquor storeroom to verify consumption and par levels. Requisition supplies when needed and maintain adequate levels of inventory. Attend all mandatory meetings and training classes. Supervise upkeep of banquet equipment to ensure longest useable life. Develop relationships with guests in order to provide personalized service. Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible. Properly handle VIP guests and clients. Must be knowledgeable about PUBLIC, e.g., location, cuisine, etc. Ensure that PUBLIC reporting procedures are aligned with applicable SOP. Ensure all hotel policies, standards, and local laws are followed. Ensure sanitation standards and Health Department requirements are consistently met. Ensure compliance with all hotel safety policies and procedures at all levels. Assist other departments when needed, providing lateral service. Execute all other responsibilities, tasks, and special projects as assigned by leadership. REQUIRED SKILLS AND QUALIFICATIONS A minimum of 2 years of relevant F&B management experience. A comprehensive, working knowledge of the hospitality business. Must have the ability to work a flexible schedule, including weekends, holidays, late hours Must have the ability to report to work on time and when scheduled. Must have the ability to stand and/or walk for extended periods of time. Must have the ability to lift and push (30) pounds, reach with hands and arms. Must have extensive experience in fine dining service and management. Be attentive, accountable, highly organized, and capable of multitasking. Possess excellent interpersonal and communication skills. Have an upbeat, energetic, authentic, and professional attitude. Participate in a team environment. EEO M/F/M/V/D More detail about PUBLIC Hotel - West Hollywood part of PUBLIC Hotels, please visit #J-18808-Ljbffr