Banquet Manager

As Banquet Manager, you are responsible for planning, scheduling, and training of all banquet Team Member to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for all  types of service.

As a Banquet Manager will be perform the following function in addition to other tasks that may be assigned to you by your supervisor or HOD:   
 

• Define Team Member performance requirements, monitor performance, and develop action plans for achievement of goals.
• Set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications
• Visually inspects function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
• Orders supplies and linens for functions from Purchasing and Housekeeping departments.
• Verbally communicates, in a calm, positive demeanor, during the course of the function with support department, as well as the guest host to ensure timely execution of events.
• Adhere to all applicable federal, state, local safety and health regulations and corporate standards.
• Supervises clean-up of function room and proper breakdown and storage of equipment.
• Separates, posts, and distributes event order sheets.
• Assist servers and captains with the execution of events according to the event order and Hilton quality standards.

• Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.  
•  Knowledge of the appropriate table settings and serviceware. 
•  Knowledge of all applicable federal, state and local health and safety regulations.
•  Comprehensive knowledge of the English language in order to read event orders and effectively communicate with guests and employees.
•  Basic mathematical skills.
•  Ability to grasp, lift, carry or transport up to 40 pounds.
• Ability to operate various food and beverage equipment present at a function.
• Ability to set realistic goals and standards.
• Thorough knowledge of food and beverage operations including product knowledge, supervisory skills, service techniques, and guest interaction.
•  Ability to communicate orally in English with both guests and employees
• Ability to react promptly to guest requests and ensure accurate follow-up
• Ability to work under pressure and deal with stressful situations during busy periods
• To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your  Manager
• To carry out any other reasonable tasks requested by your Manager or HOD
• Ensure departmental service standards are strictly adhered to at all times
• Ensure proper handling of all operating equipment to minimize breakage or loss
• To be friendly and polite in front of guests at all times
• Assign and supervise duties to all direct reports
• To assist in other Food & Beverage areas if and when required
• Handle guest complaints / comments efficiently and promptly
• Ensure outlet cleaning schedules are adhered to and identify additional requirements
• To assist in the service of food & beverage when required
• To assists in the preparation of mis-en-place when required
• Study and learn menu terminology
• Report for duty on time with clean attire
• Follow the policies and procedures introduced by the Food & Beverage department
• Train, coach and mentor team members actively to ensure continuous skill improvement
• Perform periodic scheduled performance reviews with all team members
• Take disciplinary action when required in line with team member conditions of service
• Balances working hours in accordance with needs of the outlet operations