POSITION SUMMARY

Responsible for in-house banquet facilities, managing the daily operations of all banquet functions, coordinate all function activity with the banquet sales and culinary teams, and oversee maintenance of the banquet facilities and inventory. Strive to exceed all guest expectations.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

• Degree in Hospitality management or related field preferred.
• Prior experience as a Banquet Captain or Supervisory Banquet experience.
• Proficient in MS Excel/Word.
• Experience in overseeing events over 100 people or multiple events.
• Experience managing staff in excess of five plus employees.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Regularly required to walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear.
• Required to reach with hands and arms.
• Occasionally required to stand, climb or balance, stoop, kneel, crouch or crawl, and taste or smell.
• Regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move more than 100 pounds.
• Specific vision abilities required by this job include close vision, distance vision, reasonable color vision, peripheral vision, depth perception, and the ability to adjust focus.

OTHER REQUIREMENTS

• Strong communication skills with ability to resolve conflict and provide direction to teams.
• Ability to read, write and comprehend verbal and written instructions in English.
• Involvement/understanding of managing inventory, cost of goods and overall control of financials.
• Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.
• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.
• Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established time frames.
• Must be able to understand and comply with all company and departmental rules and regulations, policies and procedures.
• Skill in establishing and maintaining effective working relationships with staff.
• Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Hotel Madison standards.

ADDITIONAL NOTES

Equal Employment Opportunity. Hotel Madison is committed to providing equal employment opportunities in all employment practices, without regard to race, color, religion, sex, national origin, citizenship status, marital status, age, veteran’s status, disability, sexual orientation, gender identity, or gender expression. Hotel Madison complies with the law regarding reasonable accommodation for disabled employees and applicants.
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice

ESSENTIAL FUNCTIONS

• Support the daily operations of all banquets.
• Assists in hiring, training, scheduling, coaching, motivation, evaluation and discipline of all staff.
• Ensure that all guests are treated in a courteous and professional manner and handle any guest conflicts.
• Maintain all banquet and catering equipment and supplies including china, flatware, glassware, linen and serving components.
• Assists the Operations Manager in achieving or exceeding cost objectives.
• Conducts pre-shift meetings with staff.
• Co-ordinate the delivery of all food and beverage for functions and all the details pertaining to functions being held in all Banquet and Meeting spaces maintaining the standards prescribed by management.
• Oversees proper beverage stock levels and be accountable for beverage inventory.
• Responsible for the knowledge of Federal, State and local alcohol ordinances and the implementation of these ordinances and public health standards.
• Ensures that all staff is TIPS trained and certified.
• Organize and maintain control of all Banquet Event Orders (BEO’s).
• Execute banquet event orders with collaboration of Group Sales and F&B management including Chefs.
• Attends weekly BEO meetings.
• Fills in as a working supervisor/manager in all other F&B outlets when there aren’t any banquet events.
• Perform other related duties incidental to the work described herein.
• Be sure to perform, execute, as well as adjust to other duties as assigned.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Regularly required to walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear.
• Required to reach with hands and arms.
• Occasionally required to stand, climb or balance, stoop, kneel, crouch or crawl, and taste or smell.
• Regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move more than 100 pounds.
• Specific vision abilities required by this job include close vision, distance vision, reasonable color vision, peripheral vision, depth perception, and the ability to adjust focus