Aimbridge Hospitality - Springfield, MA
posted 5 months ago
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.