This position assists in managing all operations related to the delivery of superlative banquet/group food service, and in the absence of the Banquet Manager assumes the management position.  Responsibilities include assisting in the planning, organizing, directing and coordinating all banquet, service-related activities, to ensure efficient operation of the department and that a quality product which exceeds guest expectations and hotel standards is delivered in a friendly, professional manner; staffing, training, scheduling of employees.

Essential Functions and Responsibilities

• 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, including, labor management, equipment inventory control, banquet check prep.
• 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, and submits 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 Hotel New Hire Training and ongoing Star Service Competency programs
• Evaluates individual employee performance, determines areas for 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
• Addresses guests by the names at all times
• Is friendly, sincere, and professional to make guest feel important

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  to attain maximum operating efficiency while ensuring compliance with guest satisfaction criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include weekends and holidays