Banquet Manager

Job Description

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards.  Direct, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff to ensure guest satisfaction.  The Banquet Manager’s job is both colleague and guest focused. They must motivate and mentor their peers towards greater service delivery as well as champion the product offering, from upkeep and quality of the furnishings and meeting room to the food and beverage quality. They must be pleasant, conscientious and professional—with excellent knowledge of service expectations, Fairmont Service Essentials and standards. The Banquet Manager must also be able to operate effectively as part of a team, communicate clearly and ensure smooth service operations and quality service.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
• Manual system procedures.
• Daily housecount, arrivals/departures, VIPs.
• Scheduled in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies/service procedures.
• All liquor brands, beers and non alcoholic selections available.
• All Banquet menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
• P.O.S. and manual system procedures.
• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of service requirements for each scheduled function:
• Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
• Particular characteristics/descriptions of wines/champagnes ordered.
• Prices of specified selections of 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.
• VIPs.
• Payment arrangements.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Assign staff to transport linen/table skirting to the storage areas.
• Review sales for previous day and resolve discrepancies with Accounting.  Track revenue against budget.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards.  Make note of changes as received from Catering and post function sheets for the next 7 days.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
• Ensure that staffs report to work as scheduled.  Document any late or absent employees.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Monitor all work areas for compliance with State/City local health regulations and hotel Ecosure & LQA Audit requirements, scoring a minimum of 85%; follow through on any violation.
• Meet with the Catering/Conference Services Managers, Chef and Stewarding to review scheduled group's menu and guaranteed numbers and all equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements.
• Prepare station assignments according to group requirements and Hotel standards.
• Assign side work to Servers in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.  
• Conduct pre-function meeting with Servers and Chef and review all information pertinent to set-up and service of group.

Qualifications

• Minimum of 3 years’ experience as an F&B manager/assistant manager, or similar experience in Catering and Conference Services leadership role—both preferably at a luxury or upper-upscale hotel.
• College degree, preferably in Hotel and/or Restaurant Management.
• Previous Culinary training.
• Previous guest relations training.
• Food handling and alcohol awareness program (TABC) certification.
• Fluency in a second language—preferably Spanish.
• Certification in CPR.
• Have strong computer skills, including a history of working with Micros and Microsoft Office applications.
• Ability to input and access information in the property management system/computers/point of sales system.
• Ability to suggestively sell.
• Creative ability to decorate food tables/displays.
• Be goal oriented with a strong desire to succeed—and strong sales oriented qualities.
• Strong off-premises catering and kosher service experience an asset.
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, Butler style service).
• Knowledge of specific room set-up types.
• Knowledge of organizing service from information on B.E.O.’s.
• Knowledge of staffing guidelines/requirements for various types of banquet functions.
• Provide legible communication and direction (written, verbal and comprehension).
• Compute basic arithmetic.
• Familiarity with food and beverage cost controls.
• Familiarity with Sales and Marketing tools for banquets.
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