Meyer Jabara Hotels is seeking a Banquet Manager to lead the Banquet department and maintain established operational standards while maximizing profits. The ideal candidate will have 2+ years of previous Banquet supervisory experience and a high school diploma (college degree preferred).
Requirements
- Maintain standards of food and beverage quality and guest service quality
- Achieves budgeted revenues, expenses and maximizes profitability related to the food and beverage department
- Contributes to the guest satisfaction of other hotel departments as well as the Food and Beverage departments
- Increases level of guest satisfaction by delivery of an improved product through associate developmental training, communication and organization of department and staff
- Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimize loss and misuse)
- Meets with sales team to assist with special requests in regards to limited menus, chef tables, tastings and banquet event orders
- Ensures proper cleaning and orderliness of all Banquet Areas as assigned up to and possibly including Aqua, as well as, storages and work space
- Oversees beverage program and adheres to both Marriott and Meyer Jabar guidelines
- Receives departmental internal and external complaints and ensures corrective action is taken effectively with tact and diplomacy in line with the company’s service standards
- Acts as manager on duty when scheduled
- Conducts quarterly departmental meetings, or monthly when deemed necessary
- Attends weekly operations meetings and banquet event meetings
- Assumes responsibility of the Director of food and beverage in their absence and assist with responsibility in the absence of the Food and Beverage manager
- Responsible for staffing, training, counseling, disciplining and interviewing for Banquet related positions
- Assist with expo on Banquet line when needed, Move through facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
- Directs supervisor’s daily tasks to include, pre function room checks, pre function meetings, greeting guests, going over details, Handles bill preparation in accordance with catering contract, final count or any additional changes, present checks, get signature and payment when needed, ci/ty duties, end of shift duties as trained, closing rounds and cleanliness checks,or ensure a captain has been assigned to do the above tasks
- Performs other duties as assigned by the Director of food and beverage
