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

 

 

• 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.