Position Overview:

To provide quality service to banquet customers and employ leadership and managerial skills to effectively manage the banquet staff.

Essential Functions:

• Ensures satisfaction of banquet customers by supervising and coordinating banquet associates.
• Exceeds customer expectations by ensuring the department provides excellent service and teamwork.
• Ensures compliance with specifications of the banquet event order by working closely with other departments and within Food and Beverage as required.
• Maintains adequate staff and trains new employees accordingly.
• Maintains accurate records of each banquet as required.
• Responsible for maintaining safety within the department by conducting periodic safety inspections of areas of responsibility and correcting any hazards noted.
• Responsible for enforcing safety rules and procedures within the department.
• Projects a favorable image of the property to promote its objectives.
• Keeps immediate supervisor and catering contact promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action when necessary.
• Maintains a favorable working relationship with all other associates to foster a cooperative working environment to maximize employee morale, productivity. and efficiency.
• Other duties as assigned.

Leadership Functions:

Create and maintain a positive work environment through team building and serve as a role model for staff in terms of:   

                 Professionalism          Attitude            Respect            Communication

                 Appearance                Conduct          Cooperation     Trust

Uphold and abide by the policies in the Associate Handbook, for your position. Follow these policies, rules and regulations for the safe and effective overall operation. Teach and enforce all existing and new policies and procedures. Must have commitment to company values. 

Maintain a hands-on, positive and inspirational coaching approach to while working with and supporting your supervisors and associates. Be a good role model and actively seek coaching opportunities to help maintain a positive work environment. Help maintain this environment through team building and be proactive to assure your property has a “harassment free” work environment. Report all harassing behavior immediately.

Maintain a positive approach to working with associates to include coaching and counseling. Offer praise for those times when someone is doing the right thing and immediately correct when improvement is necessary. 

Maintain a 40-hour average annual workweek. Work schedule prescribed by the Food and Beverage Director. Close the banquet facility at least twice a week or as directed by F&B Director. Work schedule as directed.

Work functions as a server, bartender or set up person for the shift or day when the need arises.

Professionally represent the hotel and property when interacting with guests from the community and industry organizations.

Directly supervise all set up staff, servers and bartenders for Conference Center and Banquet Rooms.

Responsible for the proper set up, service and product delivery as BEO guidelines reflect, for all Banquet Rooms and/or Conference Center.

As a leader of the department, your presence on the floor is essential to our overall success.  Your participation is expected during all important functions and events. Work hands-on supporting your staff by assisting with set up, serving, bartending, food line production and tear down. Support your staff and lead by example!

Management Responsibilities:

Help ensure all staff development through the use of manuals, our on-line training system, training guides, tests and tools. Follow prescribed process and checklists. Supervise, conduct and coordinate all dining room training programs supported by a strong “train the trainer” program. 

Learn to do on the spot coaching sessions with employees to help them improve performance. Learn to use documentation for that process.

Give daily support and guidance to fellow banquet personnel, as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.

Recommended raises must be presented to the F&B Director for approval.

Employ proper staffing levels per F&B Director. Watch daily schedules to assure proper coverage and staff adherence to schedule.

Monitor appearance of employees to assure they meet department and property uniform and appearance guidelines.  Ensure staff conduct themselves in a professional manner. Notify the F&B Director of any staff problems and offer solutions.

Work on meeting labor goals daily, weekly and monthly according to proper schedules and staff levels.

Responsible for maintaining safety within the department.  This is done by conducting periodic safety inspections, of areas of responsibility, and correcting any hazards noted by analysis of accident investigations.  Implement corrective procedures, while maintaining safety awareness within the department, by devoting time for safety talks at all department meetings.  Enforce safety rules and procedures within respective department.

When requested, prepare for, attend and actively participate in weekly F&B management meetings.

Attend and participate in all weekly BEO meetings. Attend and participate in other banquet and catering meetings as necessary.

Participate in management development and goal setting meetings with department managers.  Present written goals for yourself and staff. Work on projects, discuss goals and follow-up regularly.

Conduct informational, educational and inspiring pre-event banquet planning meetings.  This is to be done per shift, as applicable, with banquet staff.

Communicate shift or daily operations information/feedback to F&B Director and management team through the use of a management daily log.

Follow state and federal labor and employment laws. Do not hire anyone, under the age of sixteen, to work on our property. (see Regional Manager for any state specific exemption)

Know and maintain proper Health Department standards and codes. Keep a current Serve Safe certification.

In the event an employee injury, verify a First Report of Injury form is completed, within 24 hours of the incident. Notify the Assistant General Manager and complete all Worker’s Compensation forms. Follow proper reporting procedures.

Help control banquet labor costs at or under budget by using the costed schedules and utilize staff out times. Help control unnecessary overtime.

Do a proper shift checkout process and reconcile the sales to receipts. Reconcile the assigned tills at the end of each shift. Rebuild tills to par levels. Bundle and record sales, to be held in safe, for office personnel to process the next morning.  Validate this process is being followed by all who close the restaurant nightly.

Banquet Functions

Responsible for the maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation. Reassure proper steps of service are being followed by bartenders and servers.

Help maintain solid and open communications with all food and beverage operating departments.

Responsible for a quality presentation of facility with proper cleanliness, organization and readiness for guest access.

Responsible for assuring all scheduled staff report to work and document any lateness or shift call-ins.

Confirm all rooms are set, tables and food lines arranged, proper AV and equipment in place and in working order, proper lighting, temperature and music levels set per BEO guidelines, guest expectations and company standard.

Verify all meeting rooms are refreshed.

Verify proper amounts of food are delivered to buffet lines.

Verify proper breakdown and cleaning of rooms and equipment is stored properly.

Be the guest liaison for functions and maintain constant communication with the Director of Catering as it applies to the guest client. Maintain good working relations with our guests and ensure adherence to function space policies, all codes and regulations.

Help manage our liquor, beer and wine costs.  This is done by requisitioning all liquor for banquet bars, checking it back in and reconciling usage to sales.

Help manage the inventory and help control breakage/loss reduction of dishware, glassware, silverware and banquet supplies as it relates to function services and banquet services.

Maintain all equipment is in good clean working condition through daily checklists.

Maintain the building is in good repair and working condition through daily checklists.

Maintain the banquet rooms and storage areas cleanliness standards by following our area cleaning lists.

Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.  Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.

Qualification Standards:

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 functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities.

Education:     High School Diploma or GED required.

Experience:    1-3 years of full-service banquet experience as server and set up person.

Prior management experience required.

Licenses or Certificates: State requirements

Specific job knowledge, skills and abilities:

• Communicate effectively with staff and guests, verbally and in writing.  This being done with a strong understanding of the English language.
• Possess hospitality and guest relations related experience and ability.
• Operate computer for daily work.
• Possess working knowledge of POS systems
• Have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.
• Possess working knowledge of banquet guest table and buffet service.
• Have working knowledge of liquor, beer and wine.
• Follow directions and to act independently with minimal supervision at times.
• Ability to organize, perform and prioritize work.  Ability to meet deadlines and ensure thorough completion of duties.
• Possess and demonstrate supervisory skills and to provide clear directions

• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, labor relations, and corporate and property-specific policies.

Physical Demands:

• Requires the ability to walk and stand during long lengths of time. 
• Exert well-paced ability to reach other areas of the banquet facility and departments of the hotel in a timely basis.

• Able to lift up to 50 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Climb steps in hotels that do not provide elevators. 

Appearance Guidelines:

Business casual attire is required. See manager dress and appearance guidelines. Also, one must maintain a neat, clean and well-groomed appearance.