About the job

HUMAN RESOURCES VISION

We will strive to create and maintain a community of winning talent which feels valued and lives the connection to the brand in whatever we do. We will provide the freedom and support where individuals can demonstrate their skills and abilities; grow and reach their potential in a performance reward driven environment. We will embrace diversity and inclusion and will act honestly and ethically in everything we do; aspiring to be the employer of choice.

POSITION PURPOSE

Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience

ESSENTIAL FUNCTIONS

• Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events;
• Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand;
• Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another;
• Manage, in conjunction with the Executive Steward and the Banqueting Manager, the inventory, control and breakage/loss reduction of China, glass and silver as it relates to function services and banquet services;
• Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests;
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery;
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the banquet event;
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff;
• Interact positively with customers promoting hotel facilities and services, resolving problems to the satisfaction of involved parties;
• To manage implementation of revised or new Sheraton standards in product;
• To provide regular feedback on progress/reports/magazines within the industry and how new concepts may be applied to our product;
• To generate new ideas for service and products that will maintain a competitive and leading edge over our Competitive set;
• Support, when needed, in the generation of Banquet Event Orders, VIP, limousine, and amenity forms;
• Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations;
• Maintain up-to-date information on program and food and beverage events;
• When needed, support the Banquet Manager and Venue Managers and proactively contribute to the organization of special events in the restaurant, maintaining communication with all departments to ensure customer service needs are met;
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency;
• Maintain profitability of the Banqueting Department to support overall hotel operation by:
• Control of payroll and equipment costs (minimizing loss and misuse);
• Participate in China, glassware, silverware, and linen inventories as necessary;
• Ensuring par stock levels are maintained, calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Evaluating cost effectiveness of all aspects of operation and developing and implementing cost saving and profit enhancing measures;
• Utilize prescribed procedures to accurately charge customers, create forecast and revenue reports and write correspondence;
• To understand and effectively manage cultural needs and expectations of different groups utilizing Hotel;
• To set yearly SMART objectives and goals for direct reports with approval from Director of Food and Beverage;
• To conduct quarterly appraisals with direct reports;
• To conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis;
• To support preparing and regularly updating Job Descriptions for direct reports;
• To support in the preparation of Departmental Training Manual;
• In conjunction with Banqueting Manager, develop and implement Training programes for Department;
• To create an environment in which direct reports can take responsibility and authority for their work and development;
• To provide other written reports as requested;
• To maintain a 24-hour response time to enquiries and correspondence and maintain system for active follow-up;

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel such as provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace;
• Must be able to read and write to facilitate the communication process;
• Requires good communication skills, both verbal and written;
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary;
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer;
• Ability to dialogue informally and effectively with all co-workers, in one-on-one or small group settings, through clear articulation of ideas and active listening;
• Awareness of the importance on non-verbal communications in interaction with others;
• Knowledge of hotel food and beverage operations;
• Knowledge of food and alcoholic beverages;
• Must possess basic computational ability;
• Must possess basic computer skills;
• Budgetary analysis capabilities required;
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses;
• Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc;
• Must have excellent interpersonal and sales-related skills;
• Must have exceptional organizational, supervisory skills;

• Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer;
• Must have exceptional food and beverage knowledge and pricing.
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