Description

The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff.

Job Duties & Functions
• Approach all encounters with guests and employees in a friendly, service oriented manner
• Maintain regular attendance in compliance with company standards, as required by scheduling which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards)
• Comply at all times with company standards and regulations to encourage safe and efficient hotel operations
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR & First Aid
• Prepare schedules and wage progress reports for all Banquet employees
• Prepare payroll & tip distribution for the Banquet department
• Assist as necessary in the setup, service and breakdown of banquet functions
• Coordinate all banquet related food and beverage requirements with the appropriate department(s)
• Keep kitchen informed of accurate counts for plating
• Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager
• Review menu/service with Catering Manager and Food Production Manager/Assistant
• Maintain up to date details on banquet functions and communicate to supervisors
• Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores
• Respond to guests' requests as needed
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions
• Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced
• Requisition liquor, etc. for banquet bars
• Responsible for safety, sanitation, and cleanliness of service areas, ensure compliance with health regulation, liquor laws,and OSHA requirements
• Responsible for loss prevention programs among service employees
• Attend Weekly Food & Beverage Meeting to ensure proper communication between departments
• Participate in required M.O.D. coverage as scheduled
• Conduct menu classes as necessary to develop staff
• Attend daily BEO meeting
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments
• Ensure that pre-meal meetings are conducted for all functions
• Control and audit alcoholic and non-alcoholic beverages
• Maximize revenue and manage cost by monitoring labor and controlling food and beverage inventory
• Review Banquet Staff's hours worked for payroll compilation and submit to accounting on a timely basis
• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel
• Assist Banquets Director and Catering Manager with special promotions or changes
• Responsible for control and maintenance of all service equipment. Write service requests as necessary
• Cross train as necessary as a manager/supervisor in other F&B Outlets
• Assist audio/visual company, as necessary
• Be familiar with the operation of the P.O.S. system
• Correct hazards and notify the General Manager, Director of Food & Beverage, or Banquets Director
• Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Banquets Director for approval and maintain inventory levels
• Handle items for "Lost and Found" according to the standards
• Other duties as requested by Banquets Director or General Manager
• Access to back of house areas of the hotel and sensitive information
• Demonstrated ability to handle cash, prepare and deposit cash drops, secure and balance bank
• Interact and occasionally have unsupervised contact with guests and/or colleagues
• Access and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinets
• Drive safely on behalf of the company for business reasons
• Maintain a high level of trust and responsibility
• Represent the company with certain level of reputation and good character as well as exercise sound judgement

SOC:11-9051.00 - Food Service Managers Worksite:525 New Jersey Avenue, NW Washington DC 20001

This position is a full-time, permanent employment opportunity and is open to qualified U.S. workers.

Full-Time/Part-Time
Full-Time

Salary Range
100,194 Prevailing Wage Level IV

Exempt/Non-Exempt
Exempt

This position is currently accepting applications.