Job Duties & Functions
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with the company's 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).
• Always comply with the company's 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 for the Banquet, The Placery, Pour Tap room 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 the kitchen informed of accurate counts for plating and buffets.
• Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Director.
• Review menu/service with Catering/ Conference Manager and Culinary teams.
• Maintain up to date details on banquet functions and communicate to supervisors/captains.
• 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.
• Order 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 BEO and other hotel leadership meetings to ensure proper communication between departments.
• Participate in required M.O.D. coverage as scheduled.
• Conduct menu classes as necessary to develop staff.
• Review Banquet Staff’s hours worked for payroll compilation and submitted to accounting on a timely basis.
• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
• Assist Catering/ CS 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.
• Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Director of F&B for approval and maintain inventory levels.
• Handle items for “Lost and Found” according to the standards.
• Other duties as requested by General Manager.
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