What are the responsibilities and job description for the S3030 MANAGER BANQUETS position at Inn of the Mountain Gods?
Job Description
Job Description : \n\nPosition Title : Banquets Manager Reports To : Director of F&B Supervises : Summary of Position Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards. Directs, Implement and maintains a service and management philosophy, which serves as a guide to respective staff to ensure 100% guest satisfaction. Key Responsibilities and Performance / Behaviors Ability Can explain and demonstrate Hospitality Behaviors and Performance Standards.Understands where to get the information needed to complete tasks to standard.Can explain and demonstrate technical skills used to complete tasks to standard.Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.Understands how to take ownership of problems and solve them when solutions may not be available.Can explain how to request help from others when needed to complete task or goal.Has complete knowledge and can tell others of IMGR&C products and services.Provide guests with directions or other venue information. Act upon all comments / complaints in a prompt, professional and friendly manner. Performance Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.Responds to obstacles; finds new ways to reach desired end results.In absence of guidance, acts and takes charge to respond to guest or internal customer needs.Responds to change by quickly applying talent and skills in a positive way to succeed.Supports achievement of Quality Goal; “Do it right the first time.”Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.Makes suggestions to improve performance. Behavior Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).Approaches all activities with enthusiasm and encourages enthusiasm from others.Chooses a positive approach in all situations.Respects individuality of others; continues to communicate in order to work together.Speaks positively about guests, other team members and our business in all situations on and off property.Treats other with respect in all situations. Service Serves others.Identifies and can communicate needs of guests and others.Takes quick action to serve others in a way that meets / exceeds their needs.Identifies ways to improve individual or team’s service to others.Provides service outside job responsibilities if needed to help resort succeed.Takes ownership of guest problem(s) until it is solved. Professionalism Meets IMGR&C Appearance standards.Professionally supports IMGR&C reputation and image in all situations, on and off property. Attendance Meets IMG&C policy for attendance.Informs supervisor of future absence as far in advance as possible. Communication Provides information others need to succeed, in time for them to use it.Shares with next shift the information needed for them to succeed.Listens to others without interruption; acts on their feedback when possible.Asks questions to better understand expectations of others.Reports all guest complaints and compliments to Supervisor or Manager.Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards. Team Work Puts Success of team ahead of personal success.Helps other team members succeed without being asked.Takes action to resolve conflict between individuals.Helps other departments achieve success.Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.Does whatever is necessary to help department and resort success.Contributes ideas that support progress and success at shift, team and departmental meetings. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion : Maintain complete knowledge of and comply with all department policies / service procedures / standards.Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.Maintain positive guest relations at all time.Be familiar with all Hotel services / features and local attractions / activities to respond to guest inquiries accurately.Resolve guest complaints, ensuring guest and satisfaction.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.Maintain complete knowledge of : Manuel system procedures; Daily house count, arrivals / departures, VIP's; Scheduled in-house group activities, locations and time; Correct maintenance and use of equipment; All department policies / services procedures.Maintain complete knowledge of service requirements for each scheduled function : Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation; Particular characteristics / descriptions of wines / champagnes ordered; Prices of specified selections of cash functions; Groups' names and background; Type of functions and expected attendance / guarantee numbers; Scheduled hours of service; Special request / arrangements; Order of service, traffic flow in room; VIP's Payment arrangements.Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness / organization deficiencies.Establish par levels for supplies and equipment. 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. Track revenue against budget.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.Adjust schedules throughout the week to meet the business demands.Ensure that staff report to work as scheduled. Document any late or absent employees.Coordinate breaks for staff.Inspect the scheduled function areas / rooms for cleanliness, working condition and proper furniture / equipment set up; rectify and 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.Assign side work to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.Conduct pre-function meeting with Servers and review all information pertinent to set-up and service of group.Inspect grooming and attire of staff; rectify and deficiencies.Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.Check bar set-up for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.Check buffet tables / receptions / coffee break for cleanliness, attractiveness, and layout; ensure agreement with function order and department standards; resolve any problems. Ensure replenishment of items as specified on event orders and requested by group contact.Set out name cards, escort and 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 guest 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 the departmental standards; rectify and 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.Promote positive guest relations at all times.Total all charges for the group function, prepare check and present to group contact of payment. Adhere to all cashiering procedures / policies.Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressing, 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.Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons are needed.Handle void checks in with accounting procedures.Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.Issue manual check when the system is down and ensure accountability of such.Run system closing reports and ensure that all Servers' checks are closed after they sign out.Ensure all closing duties for staff are completed after staff sign out.Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.Respond to all pages by beeper promptly.Prepare and submit daily / weekly payroll and tip distribution records.Complete work orders for maintenance repairs and submit to engineering. Contact engineering directly for urgent repairs.Document pertinent information in department log book.Complete all paperwork and closing duties in accordance with departmental standards.Review status of assignments and any follow-up action with on-coming Supervisor / Manager.Secondary Job FunctionsComplete and direct scheduled inventories.Prepare weekly forecast of revenues, covers and labor costs.Conduct monthly departmental meetings.Attend designated meetings, menu and wine tasting.Interview Banquet applicants.Assist Kitchen with Plate-up.Complete departmental fillingCoordinate deliveries of scheduled function amenities (i.e., flowers) with vendors.Schedule and complete function room inspections in accordance with departmental standards;Supervisory Responsibilities Manages and directs Banquet Server team in accordance with the resort's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; performance reviews; rewarding and disciplining employees; addressing issues and resolving conflictsEducation and / or Experience Requirements Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.High School graduate or equivalent vocational training certificate, some college. Minimum 21 years of age to serve alcoholic beverages; 5 years’ experience as a Banquet Manager 500-2500 Guest, Convention experience preferred. Food handling experience 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 of B.E.O.’s. Knowledge of staffing guidelines / requirements of various types of banquet functions. Fluency in English both verbal and non-verbal. Compute basic arithmetic. Familiarity with food and beverage cost controls. Familiarity with Sales and Marketing tools for Banquets. Ability to : Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Be a clear thinker, remaining calm and resolving problems good judgment. Follow directions thoroughly. Understanding guest’s service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality to guest information and pertinent hotel data. Ascertain departmental training needs and provide such training. Direct performance of staff and follow up with corrections when needed. Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position. While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and / or move up to 50 pounds. The team member must be able to stand for several hours.Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.