Banquet Supervisor- DoubleTree by Hilton Mclean Tysons, Weekly Pay

We need to output HTML fragment with sections: About the role? The posting includes description about company and role. Use

for headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections with real specific content. We need to parse the posting. Content: - Intro paragraph about company: "B. F. Saul Company Hospitality Group is a subsidiary... over 130 years... operates portfolio... team of >1,000...". This is about the role/company. Could be "About the role" or maybe "About the company". Use "About the role". We'll put that paragraph in

. - Then "This position is responsible for ensuring overall effective operations of the banquet department..." That's also part of role description, could be part of About the role. - Then "Responsibilities" heading with bullet points. We need to extract bullet list. Responsibilities content after "Responsibilities" heading: It lists several bullet-like sentences separated by periods? Let's parse: "Effective Operation of Banquet Outlets:Assists in leading the food & beverage staff to ensure department operates efficiently and business goals are achieved. Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and team member needs are met. Guest Service: Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable. Works side by side with staff to train and model appropriate guest service standards. People Management and Development: Assists in interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members. Assists in training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met. Financial Expectations: Supports business revenue goals by implementing and delivering service programs. Responsible for building and maintaining client relationships to drive repeat business/customer referrals. Assists in implementing changes to banquet operations based on sales and guest comments. Supports management of expenses to maximize hotel profitability. Supports effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment. Manages and maintains company assets to stay within budget guidelines. Safety/Risk Management: Conduct routine inspections of banquet operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group’s procedures for guest/team member incidents.Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures." We need to convert each sentence into

items. Probably group by subheadings? But we just need a list of duties. We'll split by periods that end sentences. However some sentences have colons. We'll treat each sentence as a bullet. Let's list them: 1. Assists in leading the food & beverage staff to ensure department operates efficiently and business goals are achieved. 2. Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and team member needs are met. 3. Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. 4. Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable. 5. Works side by side with staff to train and model appropriate guest service standards. 6. Assists in interviewing, hiring, coaching, and development of all team members. 7. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. 8. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members. 9. Assists in training all team members and ensuring training records are maintained. 10. Analyzes quality issues, identifies training needs and ensures implementation to improve results. 11. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. 12. Ensures all company, brand, and department specific training requirements are met. 13. Supports business revenue goals by implementing and delivering service programs. 14. Responsible for building and maintaining client relationships to drive repeat business/customer referrals. 15. Assists in implementing changes to banquet operations based on sales and guest comments. 16. Supports management of expenses to maximize hotel profitability. 17. Supports effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget. 18. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment. 19. Manages and maintains company assets to stay within budget guidelines. 20. Conduct routine inspections of banquet operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. 21. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group’s procedures for guest/team member incidents. 22. Responsible for effective self/workload management. 23. Demonstrates clear written and verbal communication skills. 24. Promotes collaboration and positive, professional work environment. 25. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. 26. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures. Now "Qualifications" section: The posting has "Qualifications REQUIRED SKILLS AND EXPERIENCE" then subheadings Education, Experience/Knowledge/Skills/Abilities, Physical, etc. Also "PREFERRED SKILLS AND EXPERIENCE". We need to decide which sections to output: Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We have content for Requirements? The posting includes "REQUIRED SKILLS AND EXPERIENCE". That could go under Requirements or Qualifications. We'll map: "Requirements" for required qualifications; "Qualifications" maybe for preferred? But we need to avoid duplication. The instruction: Use headings for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have both Requirements and Qualifications if content distinct. We have required: Education: High school diploma or GED required. College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required. Experience/Knowledge/Skills/Abilities: 2+ years of progressive banquet experience required, with a minimum of one year supervisory/management experience. Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members and guests. Must be able to manage multiple priorities in a fast-paced environment. Physical: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift. 1 year of Banquet Experience in hotel industry (maybe duplicate). Also "Bartending and Serving experience in hotel industry Required Open Availability, no restrictions Banquet Experience". That seems like required as well. Preferred: Experience/Knowledge/Skills/Abilities: Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction. Prefer experience with venue of similar size, volume, and reputation for focus on guest satisfaction. Basic knowledge of culinary operation, restaurant, banquet and beverage service. Thus we can put required under "Requirements" and preferred under "Qualifications" or "Skills". The instruction says we can have Skills section. Could put preferred under Skills. But we also have "Skills" heading possible. We need to avoid filler like "commensurate with experience". Not present. Pay section: The posting includes "The actual base pay offered is determined by several variables...". That's about pay. So we can include a Pay section with that paragraph. Benefits: The posting mentions "Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more." That's benefits. So we can include Benefits section. Schedule: Not explicitly mentioned. There's "Open Availability, no restrictions" under required. That's about schedule but not explicit schedule details. Might be considered schedule info. However instruction: only include Schedule if posting actually states them. It says "Open Availability, no restrictions". That is a schedule requirement. Could be considered schedule. But we might treat that as part of Requirements (availability). Safer to not create Schedule section unless explicit schedule like "Full-time, evenings, weekends". We'll skip Schedule. Now we need to output HTML fragment with sections in order: About the role, Responsibilities, Requirements, Qualifications (or Skills), Benefits, Pay. We'll decide to put Requirements for required, Qualifications for preferred (or Skills). Let's use Qualifications for preferred and Skills for maybe something else? But we have no other skills besides those. Could combine preferred under Qualifications. We'll not create Skills section if not needed. Thus sections: - About the role: includes intro paragraph(s) about company and position description. - Responsibilities: ul list. - Requirements: ul list of required items (education, certification, experience, physical, availability). We'll need to parse required items into list items. - Qualifications: ul list of preferred items. - Benefits: p paragraph. - Pay: p paragraph. We must not repeat job title as heading. Not include ID. Now craft HTML. We'll need to escape any HTML special characters like & in "food & beverage". Use &. Let's write. About the role paragraph: combine the intro sentences. Intro: "B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! This position is responsible for ensuring overall effective operations of the banquet department, including adherence to all health regulations and liquor laws. Uses leadership skills to drive revenue, maximize profit, and ensure quality. Accountable for management of assigned staff to ensure achievement of overall financial results, guest satisfaction, and positive team member relations." We'll put that in

. Now Responsibilities

• ... each bullet. Now Requirements list: items: - High school diploma or GED required. - College degree or equivalent experience required. - Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required. - 2+ years of progressive banquet experience required, with a minimum of one year supervisory/management experience. - Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members and guests. - Must be able to manage multiple priorities in a fast-p