Hilton Baton Rouge - Banquets Manager OEM

Overview

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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. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.

Responsibilities

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality 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 Aimbridge Hospitality 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 employees.
• 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 personnel 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 employees 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 employees.
• 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 staff.
• Attend daily BEO meeting.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Control and audit alcoholic and non-alcoholic beverages.
• Review Banquet Staff's 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 personnel.
• 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 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 Banquets Director or General Manager.

Qualifications

Job details

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