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JOB TITLE: Banquet Manager

SUPERVISES DIRECTLY: Banquet Captains

WORKS HAND AND HAND WITH: Hotel management and EC committee

SUPERVISES THROUGH SUBORDINATES:

·       Banquet Servers, Banquet Set-Up and Banquet Bartenders.

·       Indirectly -Aqua and Bluefin Associates- Servers, Food runners, Bussers, MClub, Host or

hostess and Bartenders.

Do you have the J Quality?

https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be

Interested applicants should send cover letter and resume to: ProvidenceMarriottHR@marriottprovidence.com

Purpose for the position: To manage the Banquet department of the hotel in coordination with the Director of Food and Beverage, Food and Beverage Managers and Executive Chef so as to maintain established operational standards and maximize profits of the hotel.

ESSENTIAL RESPONSIBILITES:

1. Maintain standards of food and beverage quality and guest service quality
2. Achieves budgeted revenues, expenses and maximizes profitability related to the food and beverage department
3. Contributes to the guest satisfaction of other hotel departments as well as the Food and Beverage departments
4. Increases level of guest satisfaction by delivery of an improved product through associate developmental training, communication and organization of department and staff
5. Assist or become responsible for schedules based on future business, Events, occupancy and information gathered through the sales and marketing team.  Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse).
6. Check schedules daily for changes as they correspond to banquet event orders, covers shifts if unable to find replacements for call outs or shortage- works hands on daily with subordinates. Ability to work under pressure and deal with stressful situations during busy periods
7. Meets with sales team to assist with special requests in regards to limited menus, chef tables, tastings and banquet event orders
8. Ensures proper cleaning and orderliness of all Banquet Areas as assigned up to and possibly including Aqua, as well as, storages and work space. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
9. Manages in compliance with established company policies and procedures
10. Manages in compliance with local, state and federal laws
11. Maintains procedures in regards to security of hotel products and monies
12. Performs inventories and controls product. Ensure par stock levels are maintained, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures based on inventory fluctuation.
13. Oversees beverage program and adheres to both Marriott and Meyer Jabar guidelines
14. Receives departmental internal and external complaints and ensures corrective action is taken effectively with tact and diplomacy in line with the company’s service standards
15. Acts as manager on duty when scheduled
16. Conducts quarterly departmental meetings, or monthly when deemed necessary
17. Attends weekly operations meetings and banquet event meetings
18. Assumes responsibility of the Director of food and beverage in their absence and assist with responsibility in the absence of the Food and Beverage manager
19. Responsible for staffing, training, counseling, disciplining and interviewing for Banquet related positions
20. Assist with expo on Banquet line when needed, Move through facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for
    consistency.
21. Directs supervisor’s daily tasks to include, pre function room checks, pre function meetings,  greeting guests, going over details, Handles bill preparation in accordance with catering contract, final count or any additional changes, present checks, get signature  and payment when needed, ci/ty duties, end of shift duties as trained, closing rounds and cleanliness checks ,or ensure a captain has been assigned to do the above tasks.
22. Performs other duties as assigned by the Director of food and beverage
23. Answer telephones in a clear voice, coordinate and document information as needed.
24. Utilize Red coat, computer and MICROS become the leader in regards to these applications
25. Highly professional appearance, ability to maintain a neat, clean and well-groomed
    appearance. (specific standards available) OTHER: Additional language ability
    preferred.

PHYSICAL DEMANDS:

Ability to walk, stand and/or bend continuously to perform essential job functions.

Ability to move up to 100+ lbs., with wheeled assistance. * Ability to lift up to 30
lbs., and lift lighter objects overhead.

MATH SKILLS:

Considerable skill in math and algebraic equations using percentage

Qualification Standards & Education:

Any combination of education and experience equivalent to graduation from high
school or any other combination of education, training or experience that
provides the required knowledge skills and abilities. High School diploma
required, college degree preferred.

Position requires 2+ years previous Banquet supervisory
experience.

Demonstrated leadership qualities.
LICENSES OR CERTIFICATES:

Food Service Sanitation Certification, TIPS preferred
Certification required, CPR certification preferred.