The Merrill Hotel is looking for qualified applicants for a Full-Time Banquet Manager. This is a salaried position. This is an unique opportunity to help arrange for the perfect customer experience and help deliver on its promises.

The Merrill Hotel and Conference Center is a AAA Four-Diamond hotel situated on the Mississippi River in downtown Muscatine, Iowa. Ranked #1 Hotel in Iowa by the U.S. News & World Report and the #20 hotel in the United States by Trip Advisor, we consistently bring exceptional service experiences to our guests offering our New-American cuisine and elevated bar program. Our conference center provides service to hotel guests and patrons from around the world.

We are seeking an enthusiastic, diligent, outgoing Banquet Manager to work with the incumbent who is being promoted. Supervising staff members along with organization of events in the conference center, hiring and training plus much more will be part of the everyday running of the conference center.

If you have banquet experience and are looking for a new challenge, we would love to receive your resume for this position.

Command of the English language. Basic mathematical skills for report/forecast preparation and other calculations. Strong computer skills

Able to work long hours and non-traditional schedules

What you will be doing:

The Banquet Manager will consistently perform Standards of Service and assure the same from all food and beverage employees. This includes:

• Manage the day-to-day operations of the Banquet department and direct the activities of employees.
• Operate the department within budgetary guidelines and in response to actual business conditions.
• Develop and conduct effective training programs geared to educate employees on specific job skills and to enhance the service provided to guests and the expertise of staff.
• Select, direct, develop, appraise, counsel and recommend for hiring and/or termination of banquet employees. Complete the administrative duties associated with personnel, including scheduling and payroll matters in a timely manner. Ensure that all food and beverage employees consistently adhere to uniform, grooming and appearance standards.
• Ensure the proper set-up, execution and breakdown of banquet functions. Develop creative and attractive table settings, coffee break set-ups, buffets, etc.
• Develop and implement policies and controls on issues concerning banquet operations to include, service standards, food and equipment handling, safety, breakage, sanitation, etc.
• Establish goals, in conjunction with the Sales & Catering Department, for the department, analyze financial reports, anticipate and resolve problems concerning all facets of the banquet operations, anticipate trends, enact approved service, profit-oriented and cost saving ideas/activities.
• Prepare and tabulate banquet checks, follow procedures for processing of banquet checks and banquet recaps. Maintain accurate records on gratuity distribution.
• Interact effectively with guests and greet meeting/function planners.
• Resolve guest complaints and operational problems. This role will exercise effective decision-making ability. Report food related problems to the Executive Chef.
• Maintain effective communication with banquet staff, respond to staff suggestions and concerns and work to resolve problems. Meet regularly with staff and ensure that staff is kept aware of issues relating to banquet department and general hotel operations. Attend meeting as scheduled (including weekly Staff and BEO meeting as well as pre & post conference meetings as scheduled) and maintain effective working relationship with all hotel departments.
• Communicate effectively with Catering staff on all banquet events; guest comments and complaints; cover counts, etc. Coordinate details of events with and act as liaison between guest and hotel operating departments.
• Ensure adherence to all regulations concerning the service, handling and storage of alcoholic beverages. Train staff on procedures for discontinuing service to and handling of intoxicated guests and assist when needed.
• Supervise the proper handling and storage of all banquet furniture, fixtures, equipment and supplies. Schedule cleaning of function rooms and service areas and assign cleaning tasks to staff.
• Ensure department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service. Ensure that staff is trained on and follows storeroom and requisition procedures. Perform quarterly inventories of china, glass, silver and linen.
• Train staff on and adhere to safety, security and sanitation procedures and promptly act to correct all hazards.
• Prepare reports, proposals, policies and other communications as needed and/or assigned.
• Participate in weekly updates and forecasting.

Please note this job description is not designed to cover or contain comprehensive listing of activities, duties or responsibilities that are required of the artist for this job. Duties, responsibilities and activities may change at any time with or without notice.

We are an equal opportunity employer. All applicants will be considered for employment regardless of age, color, creed, race, religion, sex, sexual orientation, gender, gender identity and/or expression, genetic information, marital status, national origin, veteran or disability status or any other characteristic protected by federal, state or local law. In addition, we will provide reasonable accommodations for qualified individuals with disabilities. Our locations are drug-free. Background checks are required before employment begins.

Source: Hospitality Online