Banquet Manager

SUMMARY
Responsible for the management of all aspects of the day to day operations of all Events in Ace Hotel, including restaurant, bar, and catering. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Works closely with the Director of Food & Beverage to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other Food and Beverage operations as needed.
CORE FOCUS & ESSENTIAL RESPONSIBILITIES
Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.
Ensure that Events staff report to work as scheduled.
Inspect grooming and attire of staff and rectify any deficiencies.
Review daily sales and resolve discrepancies with Accounting via Delphi.
Track Events revenues against budgets.
Prepare weekly schedules in accordance with staffing guidelines and labor forecasts and adjust schedules throughout the week to meet the business demands.
Compare daily labor costs against forecasted costs to ensure labor cost percentages is met.
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
Conduct pre-shift meeting with staff and review all information pertinent to the days business.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain consistent knowledge of house account and arrivals.
Monitor the preparation of station assignments, ensuring compliance to departmental standards.
Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Rectify all deficiencies.
Supervise the timing of one or more events assuring that all events are ready to start 30 minutes prior to listed time.
Supervise set up dining, tables buffet tables, coffee breaks and stations according to theme and BEO.
Coordinate set-up & maintain inventory of all speakers, turntables, etc. (works with Sales Coordinator to get all relevant info for each event, before each event).
Manage inventory for liquor, wine, beer, and other beverage ingredients.
Ensure all employees are fully trained in their job functions.
Establish par levels for supplies and equipment. Complete requisitions to replenish.
Ensure that specified amounts of menus and wine lists are available and in good condition for each meal period.
Anticipate guests needs and promote positive guest relations through name recognition at all times.
Monitor and handle all guest complaints.
Ensure that all staff closing duties are complete before staff sign out.
Update FUTURE POS Event menu changes.
Complete work orders for maintenance repairs and submit to Engineering. Contact engineering for urgent repairs.
Do monthly inventories of Event liquor and wine.
Prepare and submit daily payroll costs and bi-weekly payroll.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
SUPPORTING FUNCTIONS
In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:
Expedite on the floor and in the kitchen as business demands.
Provide feedback to staff on their performance. Handle disciplinary problems and council employees according to hotel policy
Attend hotel operational meetings as requested.

ESSENTIAL QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.
Prioritize and organize work assignments, have timely follow up and execution.
Have superb time management skills.
Maintain complete knowledge of all hotel services/features and hours of operation.
Other language, mathematical, and reasoning abilities as outlined below.
Ability to comply with physical demands as outlined below.
Knowledge and understanding of Atelier & Ace Culture & initiatives
Technologically sound with Google applications.
Ability to compute basic mathematical calculations.
If applicable, must meet any required minimum age to serve alcohol.
Must be able to maintain a flexible work schedule.
Knowledge of safety initiatives in compliance with OSHA guidelines.
Knowledge of Delphi and other Hotel Management Systems.
REQUIRED EDUCATION and/or EXPERIENCE
Bachelors degree in hospitality management, culinary arts, business administration or similar required. Previous experience as a restaurant manager required. Minimum five years working in a restaurant setting required. Additional certifications (ServSafe, TiPS, etc.) required. Event Manager should have knowledge of various food service styles, wines and spirits, and proper food service safety protocol.
LANGUAGE, MATHEMATICAL, and REASONING ABILITIES
Candidate must meet the following cognitive abilities:
Ability to understand guests service needs & requests.
Ability to acknowledge guests requests in a polite manner.
Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
Ability to apply logical thinking and understanding to carry out written and oral instructions.
Ability to address and solve problems involving guest and operational issues.
Ability to compute basic mathematical calculations.
PHYSICAL DEMANDS / WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional office equipment as found in a typical hotel environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sit, walk, and stand continuously.
Lift / carry 25lbs (frequently) and 50lbs (occasionally)
Bend, squat, crawl, and reach above shoulder level.
Use dominant hand coordination for simple grasping, pushing/pulling, and fine manipulation.
May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.