Banquet Manager

Banquet Manager

The primary function of the Banquet Manager is to assist in all areas of supervision, coordination, training and direction of all personnel for the Banquet Department.

Approach all encounters with guests and employees in a friendly, service oriented manner

Maintain regular attendance in compliance with Fairmont Hotels & Resorts standards, as required by scheduling with will vary according to the needs of the hotel.

Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working

Comply at all times with Fairmont Hotels & Resorts standards and regulations to encourage safe and efficient hotel operations

Inspect the rooms for assigned functions, making certain that every detail of the set up is done

Check in servers, assign stations and pre-post function side work duties

Inspect table place settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractive

Supervise the setting of buffet tables and other food service tables used for catering function

Supervise the handling, storage and security of all catering service equipment

See that all scheduled functions take place on time and according to plan

Contact host in charge of function to introduce him/herself and coordinate any last minute details regarding the function

Responsible for the department of all servers on the floor and supervise service received by the guests throughout each function assigned

Supervise clearing and post function clean-up, check servers "out", making sure that function rooms, aisle and storage areas are clean and equipment is cleaned and properly stored

Assist Director of Banquets in all departmental administrative duties, i.e. scheduling, payroll, etc.

Comply with all loss prevention guidelines

Get accurate count after guests are seated for plating and preparation of guest check

Responsible for cleanliness and organization of office, work aisles and storage areas

Write and post work schedules for future functions

Other duties as required

Salary Range: 75 - 77K USD annually

Qualifications

At least 4 years of progressive experience in a hotel or a related field required.

High School diploma preferred.

Previous supervisory responsibility preferred.

Long hours sometimes may be required.

Medium work – exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequency or constantly to lift, carry, push, pull or otherwise move objects.

Must be able to convey information and ideas clearly

Must be able to evaluate and select among alternate courses of action quickly and accurately

Must work well in stressful, high-pressure situations

Must maintain composure an objectivity under pressure

Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need

Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests

Must be able to work with and understand financial information and data and basic arithmetic functions

Pay rate is $75,000.00 - $77,000.00 USD annually.

All your information will be kept confidential according to EEO guidelines.