Perched on its own 15-acre peninsula, Loews Coronado Bay Resort is a private oasis of tranquility near San Diego. This Coronado hotel offers views of the shimmering bay waters and the San Diego skyline. Welcome to Coronado's Secluded Water Escape.

Job Specific

• Assists in the development of all banquet department schedules, forecasts and budgets
• Administers all departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of all banquet food service functions, to include; labor management, equipment inventory control, proper preparation of banquet check
• Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations
• Reviews daily payroll report/records, ensures labor costs conform to established guidelines
• Maintains banquet server gratuity information, prepares transmittal for submission to payroll department
• Assists in the interviewing and selection of departmental employees
• Trains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standards
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
• Assists in the establishment of appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations
• Ensures the security and maintenance of all banquet equipment and supplies
• Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotel
• Communicates daily with Banquet Chef and Captains to obtain/provide current status of daily activities/functions and information regarding upcoming events
• Verifies banquet cover count, prepares and presents banquet check for guest payment/signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative
• Responds to guests complaints/comments in a positive, professional manner
• Attends/conducts departmental meeting as required to communicate effectively with all banquet  department personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations
• Three to five years progressive management experience in large up-scale, hotel or convention center banquet operations
• Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include weekends and holidays

Salary range for this position, based on experience, is $64,480.00 to $72,000.00.