What are the responsibilities and job description for the Banquet Manager position at Atlanta Marriott Northeast/Emory Area?
BASIC FUNCTION: To lead and manage the Banquet department and staff ensuring a high level of performance, guest satisfaction and profitability. Prefer Marriott experience.
WHAT YOU WILL BE DOING
Consistently perform Standards of Service and assure the same from all food and beverage employees.
- Manage the day-to-day operations of the Banquet department and direct the activities of employees.
- Operate the department within budgetary guidelines and in response to actual business conditions.
- Develop and conduct effective training programs geared to educate employees on specific job skills and to enhance the service provided to guests and the expertise of staff.
- Select, direct, develop, appraise, counsel and recommend for termination of banquet employees. Complete the administrative duties associated with personnel and payroll matters in a timely manner. Ensure that all food and beverage employees consistently adhere to uniform, grooming and appearance standards.
- Ensure the proper set-up, execution and breakdown of banquet functions. Develop creative and attractive table settings, coffee break set-ups, buffets, etc.
- Develop and implement policies and controls on issues concerning banquet operations to include, service standards, food and equipment handling, safety, breakage and sanitation, etc.
- Establish goals, in conjunction with the Director of Catering, for the department, analyze financial reports, anticipate and resolve problems concerning all facets of the banquet operations, anticipate trends, enact approved service, profit-oriented and cost saving ideas/activities.
- Prepare and tabulate banquet checks, follow procedures for processing of banquet checks and banquet recaps. Maintain accurate records on gratuity distribution.
- Interact effectively with guests and greet meeting/function planners.
- Resolve guest complaints and operational problems and exercise effective decision making ability. Report food related problems to hotel chef.
- Maintain effective communication with banquet staff, be responsive to staff suggestions and concerns and work to resolve problems. Meet regularly with staff and ensure that staff is kept aware of issues relating to banquet department and general hotel operations. Attend meeting as scheduled (including pre & post conference meetings) and maintain effective working relationship with all hotel departments.
- Communicate effectively with Catering staff on all banquet events; guest comments and complaints; cover counts, etc. Coordinate details of events with and act as liaison between guest and hotel operating departments.
- Ensure adherence to all regulations concerning the service, handling and storage of alcoholic beverages. Train staff on procedures for discontinuing service to and handling of intoxicated guests and assist when needed.
- Supervise the proper handling and storage of all banquet furniture, fixtures, equipment and supplies. Schedule cleaning of function rooms and service areas and assign cleaning tasks to staff.
- Ensure department is stocked with adequate supplies of all service ware, linen, condiments, dairy products, juices and all other items used during service. Ensure that staff is trained on and follows storeroom and requisition procedures.
- Train staff on and adhere to safety, security and sanitation procedures and promptly act to correct all hazards.
- Prepare reports, proposals, policies and other communications as needed and/or assigned.
- Communicate with kitchen on cover counts and any other food-related issues.
QUALIFICATION STANDARDS:
Education:
One year certificate from college or technical school; or equivalent combination of education and experience.
Experience: 2 - 4 years experience as a Banquet Manager related experience and/or training. Previous Hotel
Source: Hospitality Online