Job Description
- Review all written communication, i.e., resumes, daily/weekly, MEOs and BEOs to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.
- Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Director of Sales & Catering and the Director of Food and Beverages as it applies to the client at hand.
- Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.
- Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
- Responsible for the development and implementation of a training plan to ensure a high-quality presentation and level of customer service within the banquet service/function service staffs.
- Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.
- Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.
- Maintain a high level of service by constantly training and coaching all direct reports and staff.
- Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.
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