B. F. Saul Company

Manages business-class hotels under major brands

Banquet Supervisor

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeMcLean, VA, USANo salary listedIn-person

About the Job

Requirements

A high school diploma or GED and a college degree or equivalent experience are required.
A Serve Safe, TIPS, or CARE beverage service certification is required, or the ability to obtain certification.
At least two years of progressive banquet experience and a minimum of one year of supervisory or management experience are required.
At least one year of banquet experience in the hotel industry is required.
Candidates must have open availability with no restrictions.
Candidates must be able to communicate with people at all organizational levels and solve problems with team members and guests.
Candidates must be able to manage multiple priorities in a fast-paced environment.
Candidates must be able to lift, push, and pull up to 50 pounds regularly throughout a shift, and occasionally lift, transport, and connect a keg weighing up to 150 pounds with assistance.
Candidates must be able to work extended hours based on business needs and perform physically demanding tasks, including walking, standing, carrying, and lifting throughout an extended shift.

Responsibilities

Assist in leading food and beverage staff to ensure the banquet department operates efficiently and achieves business goals.
Attend appropriate meetings and communicate with responsible staff to meet guest and team member needs.
Ensure food and beverage service standards are met, respond to guest needs promptly, and resolve complaints courteously, using service recovery when applicable.
Work alongside staff to train them and model appropriate guest service standards.
Assist in interviewing, hiring, coaching, and developing team members.
Evaluate staff performance and take corrective action as needed; set goals, provide ongoing feedback, and recognize team members.
Assist in training team members, maintaining training records, analyzing quality issues, identifying training needs, and implementing improvements.
Ensure company, brand, and department-specific training requirements are met and follow company training policies.
Support revenue goals by implementing and delivering service programs, maintaining client relationships to encourage repeat business and referrals, and making operational changes based on sales and guest feedback.
Support expense management and labor management through scheduling, monitoring, and adjustment based on business needs and the departmental budget.
Follow procurement guidelines, use sound business judgment, and maintain company assets within budget guidelines.
Conduct routine inspections of banquet operations to maintain food, beverage, kitchen, and restaurant standards in accordance with company, brand, and applicable regulations.
Maintain a clean and safe work environment and follow procedures for guest and team member incidents.
Manage workload effectively, promote collaboration and a positive professional work environment, attend department and hotel meetings, and follow standard operating procedures.

Desired Qualifications

At least two years of supervisory or management experience in a hotel setting of similar brand or distinction is preferred.
Experience with a venue of similar size, volume, and reputation for guest satisfaction is preferred.
Basic knowledge of culinary operations, restaurant, banquet, and beverage service is preferred.
Bartending and serving experience in the hotel industry is preferred.

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!

This position is responsible for ensuring overall effective operations of the banquet department, including adherence to all health regulations and liquor laws. Uses leadership skills to drive revenue, maximize profit, and ensure quality. Accountable for management of assigned staff to ensure achievement of overall financial results, guest satisfaction, and positive team member relations.

Responsibilities

Effective Operation of Banquet Outlets:Assists in leading the food & beverage staff to ensure department operates efficiently and business goals are achieved. Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and team member needs are met.

Guest Service: Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable. Works side by side with staff to train and model appropriate guest service standards.

People Management and Development: Assists in interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members. Assists in training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met.

Financial Expectations: Supports business revenue goals by implementing and delivering service programs. Responsible for building and maintaining client relationships to drive repeat business/customer referrals. Assists in implementing changes to banquet operations based on sales and guest comments. Supports management of expenses to maximize hotel profitability. Supports effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment. Manages and maintains company assets to stay within budget guidelines.

Safety/Risk Management: Conduct routine inspections of banquet operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group’s procedures for guest/team member incidents.

Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.

Qualifications

REQUIRED SKILLS AND EXPERIENCE
Education: High school diploma or GED required. College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.
Experience/Knowledge/Skills/Abilities: 2+ years of progressive banquet experience required, with a minimum of one year supervisory/management experience. Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members and guests. Must be able to manage multiple priorities in a fast-paced environment.
Physical: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.
1 year of Banquet Experience in hotel industry

PREFERRED SKILLS AND EXPERIENCE
Experience/Knowledge/Skills/Abilities: Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction. Prefer experience with venue of similar size, volume, and reputation for focus on guest satisfaction. Basic knowledge of culinary operation, restaurant, banquet and beverage service.
Bartending and Serving experience in hotel industry

Required:

Open Availability, no restrictions

Banquet Experience

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held. Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more.

B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

About the Company

B. F. Saul Company

Manages business-class hotels under major brands

The B.F. Saul Company Hospitality Group owns and runs a collection of business-class hotels under well-known brands such as Intercontinental, Marriott, Leading Hotels of the World, Best Western, and Hilton. It operates branded hotels with centralized standards and service, delivering consistent guest experiences and revenue from rooms, events, dining, and recreation. Backed by the parent B.F. Saul Company, a large private real estate and banking firm, it relies on financial stability and brand partnerships to attract business travelers and conferences. Its goal is to provide high-quality, reliable lodging for professionals and events while growing revenue and maintaining financial strength.

Company size: 51-200
Company stage: Not listed
Total funding: Not listed
Headquarters: Bethesda, MD
Founded: 1892

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