Banquet Manager

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As a Banquet Manager, you will be responsible for supervise, train and inspect the performance of assigned Banquet Staff, ensuring that all procedures are completed to the hotel's standards. Assist where necessary to ensure optimum service to guests.

Key Responsibilities

• Must be hands on during events assisting Banquet Operations Staff and management with their job functions to ensure optimum service to guests.
• Meet group coordinator/host prior to function with sales team representative, make introduction and ensure that all arrangements are agreeable.
• Maintain complete knowledge of service requirements for assigned functions:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation
• Characteristics/descriptions of wines/champagnes ordered, Prices for specified selections on cash functions, Groups' names and background, Type of functions and expected attendance/guarantee numbers
• Scheduled hours of service, Special requests/arrangements, Order of service, traffic flow in room V.I.P.'s
• Organize all assigned functions and complete preparation work in accordance with departmental standards.
• Meet on a daily basis with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements. Coordinate buffet requirements when necessary. Communicate service needs throughout the function.
• Prepare station assignments for Banquet Servers according to group requirements and hotel standards.
• Inspect the scheduled function areas/rooms well in advance for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements.
• Inspect set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Banquet Event Sales and post function sheets for the next 7 days.
• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of: Daily house-count, arrivals/departures, V.I.P.’s, scheduled in-house group activities, locations and times, Correct maintenance and use of equipment, All department policies/service procedures.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Document any late or absent employees.
• Prepare station assignments according to group requirements and hotel standards. Assign side-work to Servers in accordance with departmental procedures.
• Inspect grooming and attire of staff and management, rectify any deficiencies.
• Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
• Other duties, responsibilities and projects as assigned.

JOB REQUIREMENTS

Qualifications

• Minimum three years’ experience in banquet operations in a unionized four/five-star hotel.
• Diploma/degree in Hospitality/Banquets Management preferred with proven record in delivering operating results in high volume banquet operations in four/five-star hotels.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, butler style service); knowledge of specific room set-up styles; knowledge of organizing service from information on B.E.O.'s; knowledge of staffing guidelines/requirements for various types of banquet functions; ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; ability to provide legible communication; ability to compute basic mathematical calculations; familiarity with food and beverage cost controls; familiarity with Sales and Marketing tools for Banquets.
• Required to speak, read and write English, with fluency in other languages preferred.
• Must be able to exert physical effort in transporting 75 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Licenses & Certifications California Responsible Beverage Service (RBS) Certificate & California Food Handler Card, preferred.

Rosewood Sand Hill provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Pay

The salary range for this position is $80,000 to $87,000 annually. This is the pay range for this position that the Hotel reasonably expects to pay. This position is eligible for bonus.

Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel luxury experience, location, and education.