Banquet Manager

POSITION PURPOSE:

Prepare and execute all banquet functions and meetings, Receive information and schedule team members accordingly. Responsible for hiring, training, and coaching all banquet team members. Supervise all functions. Responsible for the cleanliness and maintenance of all banquet rooms and equipment. Ensure guest satisfaction to current acceptable standards. Develop and ensure decorative and professional set ups for all events.

ESSENTIAL FUNCTIONS:

Supervise all banquet functions, set-up and service.  Coordinate with other departments. Assist banquet team during peak activity periods. Maintain constant contact with group leader to ensure that their satisfaction is being exceeded. Visually inspect food items food items leaving the kitchen to ensure pleasant appearance, proper plating, and adherence to standards.

            Interview, hire, train, supervise and schedule all banquet staff in accordance with business needs productivity and service standards.  Plan and conduct monthly banquet meetings, illustrating the proper service techniques and etiquette.  Monitor staff performance, give constructive feedback, and ensure each team member meets the high standards as set by management policy for guest satisfaction.  Define performance requirements and develop action plans for achievement of goals.

            Maintain constant communication with Catering department to ensure 100% knowledge of all banquet events and up to date changes.  Advise sales team of discrepancies in room set-ups and diagrams. Attend weekly Banquet Event Order (BEO) Meetings with Catering and Food & Beverage Managers.

            Move throughout the facilities and kitchen areas to visually monitor and take any necessary corrective action to ensure food quality and service standards are met.  Verify the temperature of the food is within safety standards.  Judge appearance and taste test food to ensure quality standards are met.  Give guidance toward improvement and make necessary adjustments for consistency.

            Supervise the set-up and operations of the restaurants to include placement of linens, silver, china, and glassware.  Visually inspect rooms and equipment before and after meal periods for cleanliness, proper inventory of equipment, and staffing.   Ensure staff is ready for work in proper uniforms, nametags, and is in compliance with grooming standards.   Ensure pre-shift meetings are done daily in all areas.

            Verbally communicate, in a calm positive manner, during the course of operations, the needs between the Kitchen, Beverage, Banquets, Restaurants, and Engineering staff, as well as the guest to ensure timely execution of events, quality service, and adherence to all applicable federal, state, and local safety and health regulations and corporate standards.

            Compose weekly work schedules using approved labor and revenue forecast ensuring dollars spent do not exceed lab or forecast. Submit schedules to F&B Director for approval prior to posting. Post schedules by before 12 noon on Wednesdays. Calculate daily and weekly payroll figures using time sheets 

            Check for proper billing and posting of all room and credit card charges in Food and Beverage.  Ensure that all disputed charges are resolved weekly.  Distribute payroll on payday.

            Monitor staff attendance in accordance with posted schedules and labor standards, adjust and reassign Server stations, as necessary, in order to provide service, in all areas. Oversees the hiring, training and directing of the banquet staff.

            Act as dining room manager / F&B manager as necessary, such as during banquet downtime or in the absence of other F&B managers. 

SUPPORTIVE FUNCTIONS:

 In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions, with the percentage of time performing each function to be solely determined by the Food & Beverage Director based upon the particular requirements of the Hotel.

OTHER:

 Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel including holidays and weekends.

 All employees are required to fully comply with the rules and standards set forth by the Hilton Marco Island Beach Resort & Spa, Olshan Properties, and Hilton Hotels Corporation.

Specific Job Knowledge, Skills and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential function of the job, with or without reasonable accommodation, using some other combination of skill and abilities:

1. Possess experience and intermediate knowledge of hotel operations, including sales and marketing plans, security and safety programs, personnel and labor relations, food and beverage operations, preparation of business plans, budget forecasting and management, housekeeping, quality assurance programs, hotel law, and the development of long-range planning.

• Possess knowledge of all appropriate table settings and service ware.

• Possess leadership skills to motivate and develop staff to ensure accomplishment of goals.

• Able to set priorities, plan, organize, and to delegate assignments to accomplish tasks, often within strict time limitations.

1. Able to apply technical knowledge of federal and state tax regulations to practical situations within the hospitality industry.

1. Able to read, write, hear, speak and understand the English language to communicate with management and staff--being persuasive, clear and to the point. Written communication skills to be concise, well organized, complete, clear and understandable in order to formulate complex reports and communicate with the public, staff, and corporate offices.

• Possess considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) to create and maintain budgets, cost analysis reports, calculate trends in guest and team member opinion reports, etc.

1. Able to remain calm in emergency situations and to effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger and provide positive and proactive solutions.

• Able to analyze trends in comment card scores, safety reports, turnover, etc. and help set applicable policies.

1. Able to move throughout premise and visually inspect conditions requiring bending, stooping and reaching arms overhead.

• Able to grasp, lift, and carry or otherwise move goods weighing a minimum of 25 lbs.

• Able to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area.

• Able to perform duties in a confined space.

• Able to use finger/hand movements for extended periods of time. Able to use both hands dexterity to manipulate switches, writing instruments, a computer keyboard, etc.

QUALIFICATION STANDARDS

Education:

1. High school diploma required. 
2. College degree in hotel/restaurant management or culinary school education preferred.

Experience:

1. Minimum 5 years food and beverage management experience, including knowledge of banquet, fine and casual dining, and beverage operations required. 
2.  Experience in a first-class medium large resort with multiple outlet operations preferred.  Banquet preferred.

Licenses or certificates:

1. Able to obtain Florida State Certified Professional Food Manager Certificate.
2. Able to obtain CPR Certification  
3. Able to obtain First Aid Certification
4. Able to obtain Responsible Vendors Certification