CordeValle is looking for Banquet Manager to come join our team. Nestled into the foothills of the Santa Cruz Mountains of Northern California, CordeValle is a luxury retreat in a picturesque setting between San Jose and Monterey Peninsula. Our 1,700-acre sanctuary blended into the harmony of the natural mountainside landscape that stretches along the inland coast. Infused with countryside charm and elegance, our Craftsman-style resort is a sanctuary of serenity, wellness, and extraordinary experiences.

This is a hands on Banquet Manager position responsible for the management of all aspects of the Banquet Department and event functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

RESPONSIBILITIES:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards and ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of service requirements for each scheduled function

• Check storage areas for proper supplies, organization and cleanliness.
• Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the storage areas.
• Review sales for previous day and resolve discrepancies with Accounting.
• Retrieve and organize 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.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
• Coordinate breaks for staff.

• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.

• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.

• Ensure agreement of delivery times, amounts and special arrangements.

• Prepare station assignments according to group requirements and hotel standards.

• Communicate additions or changes to the assignments as they arise throughout the shift.

• Identify situations, which compromise the department's standards and delegate these tasks.

• Conduct pre-meal meeting with Servers and review all information pertinent to set-up and service of group.

• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.

• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.

• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, 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.

• Set out name cards, escort cards in accordance with group requirements and departmental standards.

• Organize head table assembly and assist in group's entrance into the function area.

• Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.

• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.

• Direct Servers on timing of service throughout function.

• Communicate additional meal requirements and special requests to the kitchen.

• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.

• Assist Banquet Staff with their job functions to ensure optimum service to guests.

• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.

• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

• Promote positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

• Monitor and handle guest complaints 

• Ensure 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.

• Direct the final breakdown of function room and clean up. 
• Ensure all department standards are met.

• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.

• Ensure all closing duties for staff are completed before staff signing out.

• Conduct ongoing training with existing staff.

• Provide feedback to staff on their performance.

• Handle disciplinary problems and counsel employees according to hotel standards.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Complete all paperwork and closing duties in accordance with departmental standards.

• Review status of assignments and any follow-up action with on-coming supervisor.

• All other duties as required.

• QUALIFICATIONS:

  Experience: Minimum  21 years of age to serve alcoholic beverages; two years’ experience as a Banquet Manager, preferably in a luxury or ultra-luxury environment.

• Education: High school diploma.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s 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.

• Technical Skills: Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, butler style service); knowledge of specific room set-up styles; knowledge of organizing service from information on B.E.O.'s; knowledge of staffing guidelines/requirements for various types of banquet functions; ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to provide legible communication; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with Sales and Marketing tools for Banquets.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding

What we offer:

• A friendly work environment with a great work/life balance
• Opportunities for professional growth and advancement
• Excellent comprehensive benefits including medical, dental, and vision for our employees and their eligible families as well as life insurance
• Paid vacation, holidays and sick days
• 401(k) with company match
• Lifestyle benefits including golf, tennis, hiking trails and others options