What are the responsibilities and job description for the Assistant Banquet Manager position at Sheraton & Four Points by Sheraton Hong Kong Tung Chung?
Additional Information: This hotel is owned and operated by an independent franchisee, MDM Hotel Group, Ltd.. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Job Summary
The Assistant Banquet Manager leads the Food and Beverage service of events and the corresponding staff. Ensures consistency and the highest level of service by training and developing staff and executing the requirements of events based on catering service standards. As an assistant department head, uses leadership skills to coach and develop staff.
JOB SPECIFIC TASKS
The following are specific responsibilities and contributions critical to the successful performance of the position:
Banquet Operations
Manages departmental inventories and assets including par levels and maintenance of equipment.
Orders supplies for the department, e.g., china, glass, silver, buffet presentations, props, and other service equipment needs
Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
Conducts monthly department meetings with the Banquet captains and associates.
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
Schedules banquet service staff to forecast and service standards, while maximizing profits.
Maintains attendance log for banquet associates.
Maintains and enforces established sanitation levels.
Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.
Guest Satisfaction
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates. Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures associate awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
Experience
Schedule: Full-Time
Position Type: Management
Work setting: on-site
Benefits
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Job Summary
The Assistant Banquet Manager leads the Food and Beverage service of events and the corresponding staff. Ensures consistency and the highest level of service by training and developing staff and executing the requirements of events based on catering service standards. As an assistant department head, uses leadership skills to coach and develop staff.
JOB SPECIFIC TASKS
The following are specific responsibilities and contributions critical to the successful performance of the position:
Banquet Operations
Manages departmental inventories and assets including par levels and maintenance of equipment.
Orders supplies for the department, e.g., china, glass, silver, buffet presentations, props, and other service equipment needs
Uses banquet beverage “Use” records to guide banquet beverage supervisor in controlling liquor costs, managing the banquet beverage perpetual inventory and requisitioning liquor.
Conducts monthly department meetings with the Banquet captains and associates.
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine, and overall event presentation.
Schedules banquet service staff to forecast and service standards, while maximizing profits.
Maintains attendance log for banquet associates.
Maintains and enforces established sanitation levels.
Adheres to and reinforces all standards, policies, and procedures (PPM, Core Deliverables, SOPs, LSOPs, etc.).
Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.
Guest Satisfaction
Sets a positive example for guest relations.
Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates. Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures associate awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.
Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.
Experience
- Varies by size and complexity of property
- Effective sales skills to up-sell products and services
- Knowledge of menu planning, food presentation, and banquet and event service operations
- Broad understanding of facility management (sanitation, maintenance, operations)
- Knowledge of overall hotel operations as they affect department
- Strong communication skills (verbal, listening, writing)
- Effective conflict management skills
- Strong customer and associate relation skills
- Good training/facilitator skills
- Strong organizational skills
- Ability to use standard software applications and hotel systems
- Effective decision making skills
- Effective influence skills
- Strong problem-solving skills
- Effective coaching and development skills
- Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling
- Good presentation and platform skills
- Knowledge of purchasing, inventory controls, supplies and equipment
- Ability to effectively manage labor productivity
- Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)
- High School Diploma or equivalent required; Bachelor’s Degree preferred.
Schedule: Full-Time
Position Type: Management
Work setting: on-site
Benefits
- Health Insurance
- Dental and Vision
- Paid Time Off
- 401K
- Parking and Metro Reimbursement
- Travel Perks and Benefits
- Recognition and Rewards
- Growth Opportunities
- Holiday pay
- Free Meals
- Free uniforms
- Free life insurance
- Free short-term disability
- Exclusive Discounts via LifeMart
- …and much more!
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