ADDITIONAL INFORMATION

Job Number25136675
Job CategoryEvent Management
LocationSheraton Grand Hotel & Spa Edinburgh, 1 Festival Square, Edinburgh, Scotland, United Kingdom, EH3 9SR
ScheduleFull Time
Located Remotely?N
Position Type Management
VACANCY – Head of Banqueting Operations
We are currently recruiting for a Head of Banqueting Operations to join our award winning Food & Beverage team at the Sheraton Grand Hotel & Spa.
Sheraton Grand Hotel & Spa is one of Scotland’s leading 5 star hotels. As the largest 5 star hotel, we also have the biggest banqueting and meeting facilities of any hotel in Edinburgh with a capacity of up to 500 and our One Square Restaurant and bar.

REQUIREMENTS:

We are looking for someone who is energetic, passionate, self-motivated and who is ready to take the next step on your career path. Ideally you will have at least 5 years’ experience within a large volume F&B/Banqueting Department within a 5 star environment, with supervisory/management experience required. We are looking for candidates who have a flexible approach to working hours and a desire to continually improve our product.

Our expectations of you will be that you are able to work on your own initiative as well as part of a team and have a strong desire to improve on your skills and knowledge as well as:

• Require good communication skills, both verbal and written.
• Must possess well developed computer skills and ability to analyze and prepare data/figures
• Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.
• Ability to effectively communicate at different organizational levels
• Excellent Customer Service skills, preferably at 5* level
• Must have excellent interpersonal skills, sales-related skills & organizational/supervisory qualities
• Must have exceptional food and Beverage knowledge and pricing.
• Must have significant experience in operating Conference and Banqueting and good local knowledge of the surrounding area

ROLE:

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

ESSENTIAL FUNCTIONS:

• Review all written communication, i.e., daily/weekly banqueting event orders to determine appropriate staffing levels, room/station assignments, décor and enhancements. Communicate all changes within the Banqueting Department to other departments and make adjustments accordingly.
• Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotels operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Events Team 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 banqueting associates to ensure smooth transition and follow-up from one function to another.
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
• Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function staff.
• Manage the inventory and control of facilities/equipment.
• Maintain a high level of service by constantly training and coaching all direct reports and associates.
• To instigate and monitor opening and closing procedures for banqueting supervisors/lead servers in order to establish and maintain the standards and condition of all banqueting rooms.
• Responsible for monthly scheduling/forecasting for payroll/expenses for the department to ensure that these costs do not exceed forecasted parameters.