Banquet Manager

Company Description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Job Description

Responsible for the management of all aspects of the Banquet Department functions, in accordance with Hotel standards.  Direct, implements and maintains a service and leadership philosophy, which serves as a guide to respective staff to ensure guest satisfaction.  The Banquet Manager’s job is both colleague and guest focused. They must motivate and mentor their peers towards greater service delivery as well as champion the product offering, from upkeep and quality of the furnishings and meeting room to the food and beverage quality. They must be pleasant, conscientious and professional—with excellent knowledge of service expectations, Fairmont Service Essentials and standards. The Banquet Manager must also be able to operate effectively as part of a team, communicate clearly and ensure smooth service operations and quality service.

Includes but is not limited to the following duties. Other duties may be assigned.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Review sales for previous day and resolve discrepancies with Accounting.
• Retrieve and organize Banquet Event Orders (B.E.O.'s) Completing daily and weekly distro
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
• Ensure that staffs report to work as scheduled.  Document any late or absent employees.
• Coordinate breaks for staff.
• Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Monitor all work areas for compliance with State/City local health regulations and hotel Ecosure
• Conduct pre-function meeting with Servers and Chef and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
• Meet group coordinator/host prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Ensure Room Readiness with regards to departmental Standards
• Direct Servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the Kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assist Banquet staff with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Promote positive guest relations at all times.
• Direct the final breakdown of function room and clean up.  Ensure all department standards are met.
• Provide feedback to staff on their performance.  Handle disciplinary problems and counsel employees according to hotel standards.
• Maintain complete records on Attendance Calendars of attendance and any performance/disciplinary conversations with staff.
• Conduct performance reviews in a timely manner.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Ensure that all service and maintenance requests are submitted to Royal Service.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming Captain/Manager.
• Ensure all health and safety procedures and policies are followed in the care, storage and service of food and beverages.
•  Establish and maintain effective colleague relations—both inter- and intra-departmentally.
• Act as a liaison with the Stewarding and Culinary teams to deliver an outstanding banquet experience.
• Set the highest standards specific to grooming and overall professionalism.
• Ensure all situations are handled with our core values in mind.
• Attend pre-convention & departmental meetings—establishing on site relationship with all meeting planners/organizers.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Maintain and enhance staff morale by “leading by example” and lead a positive team environment.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Maximize cost control opportunities through optimal scheduling and maintenance of equipment and Banquet floor areas. Conduct daily inspections of the banquet facilities and equipment.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Complete Royal Service work orders for maintenance repairs. Document pertinent information in Royal Service

Qualifications

To perform as a Banquet Manager successfully, an individual must be able to perform each essential job function satisfactorily. In addition, the essential qualifications listed below are representative of the knowledge, skill, and/or ability required to assume the role. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

Essential:

• High school graduate, or equivalent, and/or vocational training certificate.
• Of legal age to serve alcoholic beverages.
• Minimum of 3 years' experience as an F&B manager/assistant manager, preferably at a luxury or upper-upscale hotel.
• Food handling and alcohol awareness program (TABC) certification.
• Knowledge of specific room set-up types.
• Understanding of Banquet services, Meals, Coffee Breaks, Receptions, etc.
• Knowledge of organizing service from information on B.E.O.’s.
• Knowledge of staffing guidelines/requirements for various types of banquet functions.
• Fluency in English both verbally and non-verbally.
• Provide legible communication and direction (written, verbal and comprehension).
• Familiarity with food and beverage cost controls.

Have previously demonstrated the ability to:

• Enforce service & product standards, policies and procedures.
• Prioritize and organize work assignments, delegate work.
• Direct performance and follow up with corrections where needed.
• Motivate and maintain a cohesive team.
• Perform job functions with attention to speed, as well as accuracy.
• Remain calm and resolve problems during busy periods.
• Ascertain training needs and provide such training.
• Be a clear thinker, analyze and resolve problems exercising good judgment.
• Follow directions thoroughly and work without direct supervision.
• Understand guests’ service needs. 
• Maintain confidentiality of guest information and pertinent hotel data.
• Have prior experience working with a food and beverage P.O.S. system

Desirable:

1. College degree, preferably in Hotel and/or Restaurant Management.
2. Previous Culinary training.
3. Have certification in previous training for liquor, wine and food service.
4. Fluency in a second language—preferably Spanish.
5. Have strong computer skills, including a history of working with Micros and Microsoft Office applications.
6. Ability to input and access information in the property management system/computers/point of sales system.
7. Be goal oriented with a strong desire to succeed—and strong sales oriented qualities.

Essential:

1. Exert physical effort in transporting miscellaneous items (i.e. trays of food, food items, Queen Mary’s, warmers, chairs, tables, etc.) weighing from 30 to 100 pounds, throughout all areas of the hotel on a regular and continuing basis.
2. Able to push and pull carts and equipment weighing up to 250 lbs. frequently.
3. Endure various physical movements throughout the work areas.
4. Remain in stationary position for up to 2 hours throughout work shift.
5. Able to exert well-paced mobility for up to 7 hours throughout work shift.
6. Able to use and operate all necessary equipment.

Additional Information

What’s in it for you:

• Paid time off
• Medical, Dental and Vision Insurance
• 401K Retirement Plan
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academy designed to sharpen your skills.
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities