Banquet Manager Hotel

Description

• Display professional leadership skills at all times.
• Ensure floor presence and room checks prior to client arrival.
• Handle all guest interactions with the highest level of hospitality and professionalism.
• Attend all pre-event and post-event meeting with clients, guests, and catering staff.
• Holds pre-function meetings with banquet team, ensuring proper staffing and understanding of service.
• Assigns job tasks and stations of the Servers, Bartenders and Porters.
• Supervises the Banquet Servers during the shift and ensures friendly, courteous, and efficient service is extended to all guests.
• Maintains Banquet operating standards as dictated by the Hotel Manager.
• Ensures Quarterly linen / glass / china / silver / banquet equipment inventories are scheduled and recorded properly. Ensuring tools required for jobs are readily available.
• Makes sure all required equipment is available for event.
• Requisition’s liquor, wine, beer where appropriate.
• Generates and promotes teamwork and good work ethics between the Banquet Servers and all other team members.
• Work closely with the Kitchen to coordinate food presentation and delivery times
• Be familiar with the Union agreement to ensure compliance.
• Advise staff of formal policies and procedures.
• Hires, trains & develops service team to ensure that service levels are maintained.
• Keeps the General Manager informed of all VIP groups.
• Maintains a high level of cleanliness, sanitation and safety within the outlet in accordance to health regulations and Safety Program
• Monitor safety conditions and employee’s adherence with safety procedures.
• Enforces provincial/territorial liquor legislation and regulations.
• To be aware and actively participate as part of the hotel fire emergency response team and ensure that all on duty staff are aware of their responsibility in case of emergency.
• Execution of weekly schedule and payroll
• Complete any tasks assigned by the General Manager

Requirements

• Must have comprehensive knowledge of table set up, banquet table service, and types of service required.
• Must be able to understand and absorb BEO information as required and communicate clear instructions to the team.
• Excellent knowledge of food and beverage and the appropriate way to serve.
• Must be watchful of guest’s potential intoxication and be able to handle difficult situations with subtlety, patience and above all professionalism.
• Must be able to lead team by example, personal effort and professional dedication.
• A true desire to satisfy the needs of others in a fast-paced environment.
• Excellent written and verbal communications skills with co-workers and clients
• Must possess excellent interpersonal skills.
• Ability to stand for long periods of time and walk moderate distances.
• Flexible schedule, including days, evenings, weekends, holidays, etc.
• Able to lift 25-50 lbs.
• Previous union experience required.
• Adaptable, flexible, reacts and adjusts to last minute requests in a positive manner.
• Great attention to details with high standards of service.
• Food Safety Handlers, Smart Serve, CPR/First Aid and WHMIS Certification