Aimbridge Hospitality - Springfield, MA

posted 5 months ago

Full-time - Mid Level
Springfield, MA
1,001-5,000 employees
Accommodation

About the position

The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. This role encompasses overseeing all aspects of a banquet or event, including set-up, serving, and cleanup. The Banquets Manager is tasked with hiring, training, coaching, disciplining, and reviewing banquet staff to ensure high standards of service and operational efficiency. Exempt associates are expected to work as much of each workday as necessary to complete their job responsibilities, and they must customarily and regularly direct the work of at least three full-time associates or their equivalents. The primary duties of this position consist of administrative, executive, or professional tasks more than 50 percent of the time, and the job duties must also involve the use of discretion and independent judgment more than 50 percent of the time. In this role, the Banquets Manager will approach all encounters with guests and employees in a friendly, service-oriented manner. They will maintain regular attendance in compliance with Aimbridge Hospitality standards, which will vary according to the needs of the hotel. The manager is expected to maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working. Compliance with Aimbridge Hospitality standards and regulations is essential to encourage safe and efficient hotel operations. The Banquets Manager will also prepare schedules and wage progress reports for all banquet employees, assist in the setup, service, and breakdown of banquet functions, and coordinate all banquet-related food and beverage requirements with the appropriate departments. Additionally, the Banquets Manager will be responsible for ongoing training of captains and hourly employees to maintain standards of service and guest service scores. They will respond to guests' requests as needed, prepare banquet checks, and inform clients of payment procedures at the completion of all assigned functions. The manager will also supervise the work of Banquet Captains and observe the performance of hourly service personnel, ensuring that all operations run smoothly and efficiently while maintaining a professional working relationship with all staff and departments.

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.

Requirements

  • 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 among 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 particular need.
  • Must be effective at listening to understanding 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.

Benefits

  • Daily Pay
  • Medical, Dental, and Vision Coverage
  • Short-Term and Long-Term Disability Income
  • Term Life and AD&D Insurance
  • Paid Time Off
  • Employee Assistance Program
  • 401k Retirement Plan
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