Banquets Manager

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Odessa Marriott Hotel standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with Odessa Marriott Hotel standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: TABC, Food Handlers, Alcohol Awareness, CPR & First Aid.
• Prepare schedules and wage progress reports for all Banquet employees.
• Prepare payroll & tip distribution for the Banquet department.
• Aid as necessary in the setup, service and breakdown of banquet functions.
• Cookinate all banquet related food and beverage requirements with the appropriate department(s).
• Keep kitchen informed of accurate counts for plating.
• Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Director of Food & Beverage.
• Review menu/service with Catering Manager or Sales designee.
• Maintain up to date details on banquet functions and communicate to supervisors.
• Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores.
• Respond to guests’ requests as needed.
• Prepare banquet checks, obtain guest signatures and inform client of payment procedures at the completion of all assigned functions.
• Notify the F & B Director of all materials and equipment that require ordering or need to be replaced.
• Requisition liquor, etc. for banquet bars.
• Responsible for safety, sanitation, and cleanliness of service areas.
• Responsible for loss prevention programs among service employees.
• Attend Weekly Food & Beverage Meeting and other property meetings to ensure proper communication between departments.
• Participate in required M.O.D. coverage as scheduled.
• Conduct menu classes as necessary to develop staff.
• Attend BEO meetings as scheduled.
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Ensure that pre-meal meetings are conducted for all functions.
• Control and audit alcoholic and non-alcoholic beverages.
• Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
• Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel.
• Aid F & B Director and Catering Manager with special promotions or changes.
• Responsible for control and maintenance of all service equipment. Write service requests as necessary.
• Cross train as necessary as a manager/supervisor in other F&B Outlets
• Aid audio/visual company, as necessary.
• Be familiar with the operation of the P.O.S. system.
• Correct hazards and notify the F & B Director / Safety Committee.
• Submit order of all supplies to F & B Director for approval and maintain inventory levels.
• Handle items for “Lost and Found” according to the standards.
• Other duties as requested by Director of F & B, AGM or General Manager.