Banquet Manager en LM SERVICES CORPORATION GROUP

Description

POSITION PURPOSE

Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience.

ESSENTIAL FUNCTIONS

AVERAGE %

OF TIME

15%                            Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups.  Communicate all changes within the Banquet Department and makes adjustments according to the above items.  Communicate information to the kitchen and other supportive departments prior to and during events.

15%                            Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees.  Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.

15%                            Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.  Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.

15%                            Responsible for the development and 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.

10%                            Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function service staffs.

10%                            Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.

Qualifications

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Introduce and recommend preferred vendors as determined with the revenue goal of the hotel.

• Participate in china, glassware, silverware, and linen inventories as necessary.

• Generate Banquet Event Orders, VIP, limousine, and amenity forms as required.

• Maintain solid and open communications with all hotel operating departments.

• Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations.
• Maintain up-to-date information on program and food and beverage events.

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• Attend all department and hotel meetings as necessary.

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• Supervise support staff and provide ongoing training and support as necessary.

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• Maintain accurate par levels and inventory of supplies and equipment within the department.

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• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

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  SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

  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:

   

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

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• Must be able to read and write to facilitate the communication process.  

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• Requires good communication skills, both verbal and written.

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• Must possess basic computational ability.  

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• Must possess basic computer skills.

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• Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.

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• Must have excellent interpersonal and sales-related skills.

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• Must have exceptional organizational, supervisory skills.

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• Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.