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.