Banquet Manager - Washington, D.C

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Description

Job Title: Banquet Manager

Location: Washington, District of Columbia - On-Site, In Person Position

Department: Banquet

FLSA Status: Exempt

Reports To: Banquet Director

Job Summary: The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional Guest service. The Banquet Manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. The Banquet Manager oversees hiring, training, coaching, disciplining and reviewing banquet Associates.

Key Responsibilities:

• Approach all encounters with Guests and Associates in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Company standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply, at all times, with Company standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR & First Aid.
• Prepare schedules and wage progress reports for all Banquet Associates.
• Prepare payroll & tip distribution for the Banquet department.
• Assist, as necessary, in the setup, service and breakdown of banquet functions.
• Coordinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit, hire, train and evaluate all Banquet Associates with the assistance of the Food & Beverage Manager.
• Review menu/service with Catering Manager and Food Production Manager/Assistant.
• Maintain up to date details on Banquet functions and communicate to Supervisors.
• Responsible for ongoing training of captains/hourly Associates to maintain standards of service and Guest service scores.
• Respond to Guests' requests as needed.
• Prepare banquet checks, obtain Guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced.
• Requisition liquor, etc. for banquet bars.
• Responsible for safety, sanitation, and cleanliness of service areas.
• Responsible for loss prevention programs among service Associates
• Attend Weekly Food & Beverage Meeting to ensure proper communication between departments.
• Participate in required M.O.D. coverage as scheduled.
• Conduct menu classes as necessary to develop Associates.
• Attend daily BEO meeting.
• Maintain a professional working relationship and promote open lines of communication with Managers, Associates and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Control and audit alcoholic and non-alcoholic beverages.
• Review Banquet Associates' hours worked for payroll compilation and submit to Accounting on a timely basis.
• Supervise the work of Banquet Captains/Supervisors and observe the performance of hourly service Associates.
• Assist Banquets Director and Catering Manager with special promotions or changes.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Cross train as necessary as a Manager/Supervisor in other F&B Outlets.
• Assist audio/visual company, as necessary.
• Be familiar with the operation of the P.O.S. system.
• Correct hazards and notify the General Manager, Director of Food & Beverage, or Banquets Director.
• Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Banquets Director for approval and maintain inventory levels.
• Handle items for "Lost and Found" according to the standards.
• Other duties as requested by Banquet Director or General Manager.
• Access to back of house areas of the hotel and sensitive information.
• Demonstrated ability to handle cash, prepare and deposit cash drops, secure and balance bank.
• Interact and occasionally have unsupervised contact with Guests and/or colleagues.
• Access and control to sensitive areas on the hotel premises, including master keys and/or Guest rooms, storage/liquor room, and secured file cabinets.
• Drive safely on behalf of the Company for business reasons.
• Maintain a high level of trust and responsibility.
• Represent the Company with certain level of reputation and good character as well as exercise sound judgement.

Required Skills, Experience and Knowledge:

• High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
• Supervisory experience required.
• Must be proficient in Windows operating systems.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the need.
• Must be effective at listening to understand and clarifying the concerns and issues raised by co-workers and Guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Working Conditions / Environment: The following outlines the work environment Associates will encounter while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.

Job Type: Full-Time

Work Location: On-Site, In-Person Position

Background Check Required: Yes

Salary Range: $75,488 - $92,786 annually

Benefits:

• 401(k)
• 401(k) matching
• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Paid Time Off

Position Requirements

Required Skills, Experience and Knowledge:

• High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
• Supervisory experience required.
• Must be proficient in Windows operating systems.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the need.
• Must be effective at listening to understand and clarifying the concerns and issues raised by co-workers and Guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Full-Time/Part-Time
Full-Time

Salary Range
$75,488 - $92,786 annually

Position
Banquet Manager

Exempt/Non-Exempt
Exempt

This position is currently accepting applications.