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DESCRIPTION:

An upscale, globally inspired New American restaurant and bar seeks an experienced banquet manager to help run events and banquet operations. Located in a hip hotel in DC, the Banquet Manager will provide dynamic leadership and management for F&B operations of the restaurant, Hotel Banquet and Catering Events. The Banquet Manager provides hospitality and attention to detail in the areas of steps of service, product knowledge, and event execution.

Day to Day responsibilities:

• Establish a sense of urgency with the team in order to achieve the needs of the catering, private dining and restaurant operations.
• Maintain thorough knowledge of property, space, capacities and restaurant concept
• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work.
• Communicate and enforce policies and procedures.
• Work closely with the Executive Chef, General Manager, and Event Sales Managers to design effective menus, wine lists and amenity options while ensuring excellent product quality at a fair price.
• Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Organize, and Lead BEO Meetings with Restaurant Management and Hotel Catering Sales to review in detail upcoming events and troubleshoot any outstanding details or conflicts for execution. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.
• Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
• Meet with Kitchen Managers and Beverage Manager to review scheduled groups menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs
• Ensure guests are greeted upon arrival.
• Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.
• Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.
• Establish par levels for supplies and equipment.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel. Provide input into the preparation of the annual departmental operating budget.
• Ensure accuracy of all event checks by ringing through POS and updating actuals on BEOs in both Tripleseat and Delphi insuring that all total including itemized pricing, service charges, and taxes match.
• Ensure that equipment is prepared for the following days work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Review of Quarterly Reports (Group, Sales + Catering Pace, Forecasts, etc.) to gain understanding of wins and vulnerabilities.
• Work with Directors of Sales + Catering, Sales + Catering Managers + Conference Services to ensure that Delphi and Tripleseat are being used properly and most effectively.
• May serve as Manager on Duty in the restaurant on a weekly basis for opening, mid, or closing shifts.
• Perform other duties as assigned which includes but is not limited to assisting banquet staff with their job functions during peak periods and restaurant management.
• Responsibility for the daily cleanliness of all areas of the restaurant, Event and Pre-Event spaces both internally and externally. Coordination of kitchen cleanliness with the Executive Chef.
• Coordination of service area maintenance with floor management, employees and any outside services. Ongoing maintenance of the physical asset through capital planning as required in the budget process.
• Manages all subordinate employees in the Restaurant and Event Space. Is responsible for the overall direction, coordination, training and development of this restaurant's employees. Carries out supervisory responsibilities in accordance with the brand's policies, procedures and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.

REQUIREMENTS:

• Minimum 3 years as a Banquet Manager or Event Manager or combination of both
• experience with proven experience with all aspects of restaurant/banquet/catering operations and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations and P&L management.
• BA/BS in Hospitality/Restaurant Management, Business or equivalent field required.
• Proven systems knowledge and experience with Delphi, Tripleseat, Silverware (Restaurant POS), and payroll systems or combination of these systems required.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 40 pounds and frequently lift and/or move up to 50 pounds.

BENEFITS: