BANQUET MANAGER - DOUBLETREE NEW ORLEANS

Description

Reports To: Director Food & Beverage 

Supervises:  Banquet Staff

Job Purpose: To oversee banquet functions and provide support to F&B outlets during the PM shift.   Maintain established service and quality standards to ensure superior service and maximize profits.  The position will manage banquet events to include meetings, F&B stations and bar/restaurant operations.  Ensure very high level or quality and service is provided to exceed customer expectations.

Job Responsibilities:

1. Work with Catering/Sales department to understand client's banquet requirements and expectations.
2. Meet with F&B Director to review and determine adequate banquet staffing levels. 
3. Meet with function group leaders to determine last minute changes and discuss various set-up arrangements.
4. Ensure proper service to clients during the banquet.
5. Provide support to restaurant/bar staff to ensure timeliness and quality of guest orders.
6. Ensure proper cleaning of all banquet equipment and outlets at the end of shift or function.
7. Supervise assigned banquet personnel: hiring, training and developing.
8. Assist personnel in setting up a function room to the desired specifications set forth by the CS/sales office. 
9. Assist with closing duties of F&B outlets.
10. Other duties as assigned.

Job Skills:

1. Read and interpret business records and statistical reports.
2. Use mathematical skills to interpret financial information and prepare budgets.
3. Analyze and interpret policies established by administrators.
4. Understand government regulations covering business operations.
5. Make business decisions based on production reports, similar facts, and experience.
6. Deal with the general public, customers, employees, union and government officials with tact and courtesy.
7. Plan and organize the work of others.
8. Change activity frequently and cope with interruptions.

Requirements

Education 

• Bachelor's Degree in Hotel Management preferred.

Experience 

• 2 years supervisory experience in banquet operations with 2 years F&B operations experience; OR, an equivalent level of education and experience.

Licenses/Certifications 

• TIPS Certification and Food Safety Certification