Job Duties & Functions
• Approach all encounters with guests and employees in a friendly, service oriented manner

• Maintain regular attendance in compliance with Aimbridge Hospitality 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 Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations
  • Comply with certification requirements as applicable for position to include: 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
  • Assist as necessary in the setup, service and breakdown of banquet functions
  • Coordinate 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 Food & Beverage Manager
  • Review menu/service with Catering Manager and Food Production Manager/Assistant
  • 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 Banquets Director and/or F&B Manager 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 safety, sanitation, and cleanliness of service areas
  • Responsible for loss prevention programs among service employees
  • Attend Weekly Food & Beverage Meeting to ensure proper communication between departments
  • Participate in required M.O.D. coverage as scheduled
  • Conduct menu classes as necessary to develop staff
  • Attend daily BEO meeting
  • 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
  • Assist Banquets 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
  • Assist audio/visual company, as necessary
  • Be familiar with the operation of the P.O.S. system
  • Correct hazards and notify the General Manager or Banquets Director
  • Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Banquets Director for approval and maintain inventory levels
  • Handle items for “Lost and Found” according to the standards
  • Other duties as requested by Banquets Director or General Manager
• Access to back of house areas of the hotel and sensitive information
  • Demonstrated ability to handle cash, prepare and deposit cash drops, secure and balance bank
  • Interact and occasionally have unsupervised contact with guests and/or colleagues
  • Access and control to sensitive areas in the hotel premises, including Master Keys and/or guestrooms, Storage/Liquor Room, and secured file cabinets
  • Drive safely on behalf of the company for business reasons
  • Maintain a high level of trust and responsibility
  • Represent the company with certain level of reputation and good character as well as exercise sound judgement

The Banquets Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The banquet manager oversees all aspects of a banquet or event, including set-up, serving, and cleanup. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff.

Company paid benefits including paid time off, sick pay, free meal with every shift. Also includes access to medical, dental, vision insurances as well as many other benefits.