Banquet Manager

Banquet Manager

Requisition :

Category:
Banquets

Job Location:

US-FL-Miami

Property:
The Elser Hotel & Residences

Compensation Type:
Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition.

Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive out performance and maximize asset value.

The Elser Hotel & Residences is a 49-story luxury condominium hotel located in Downtown Miami. The newly completed tower offers 646 fully furnished rooms/residences, over 19,000 square feet of curated amenities and 5,000 square feet of prime retail space. Named after the iconic Elser Pier, which was built in the 1900s and became the premier place for locals and visitors to enjoy the magical shoreline of Biscayne Bay in downtown Miami, The Elser Hotel & Residences will continue this tradition.

The Banquet Manager is responsible for assuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. He/she is expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Oversee all aspects of the daily operation of the hotel's banquet operation.
• Supervise all banquet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the banquet operation.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans.
• Monitor quality of service in banquet operations.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP's in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand and be able to prepare payroll and tip distribution.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
• Coordinate all banquet related food and beverage requirements with the appropriate departments.
• Keep kitchen informed of accurate counts for plating.
• Review menu/service with catering managers and banquet chef.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Conduct ongoing training of captains/hourly employees to maintain standards of service.
• Make personal contact with guests and assist them with any requests.
• Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature.
• Requisition liquor, etc. for banquet bars.
• Ensure safety, sanitation, and cleanliness of service areas.
• Oversee banquet set-up assignments.
• Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis.
• Conduct menu classes and line-ups for all functions.
• Supervise the work of banquet management and captains, and observe the performance of hourly service personnel.
• Control and maintain all service equipment. Write service requests as necessary.
• Ensure overall guest satisfaction.

• At least 2 years of progressive experience in a hotel or a related field.
• High school diploma required.
• Previous supervisory responsibility preferred.
• Strong knowledge of service standards, and different service types (French, Russian, etc.).
• Knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and…