Banquet Manager

Description

Do you enjoy putting a smile on people’s faces and creating memories that will last a lifetime? At the Hilton Minneapolis/Bloomington located in the heart of 494 & France Avenue, you will have the opportunity for a rewarding career working with hospitality professionals who together to make the hotel one of the top ranked Hiltons in North America. Our priority is providing our guests and team members with exceptional experiences every day.
The Banquet Manager is responsible for managing the banquet operations of the hotel. This position ensures each banquet event resume and contract is completely fulfilled as promised to the client and guarantees the client is pleased and satisfied with all aspects of the event. The Banquet Manager coordinates event planning and execution with other departments as well as supervising the banquet set-up and service staff.

Responsibilities:

• Interview, select, train, supervise, counsel restaurant staff for the efficient operation of the outlet.
• Ensures the highest quality of food, beverage, and service related to all banquet areas.
• Directs and coordinates the activities of all assigned personnel and departmental responsibilities. Responsible for training standards throughout department.
• Ensures the coordination of banquet service needs with food production.
• Maintains effective communications within and between departments to ensure proper servicing of guests expectations.
• Maintains warm, hospitable guest relations in all guest contact. Interacts with banquet department associates as needed for guest service purposes.
• Controls labor, costs and expenses, and operates within budgetary and forecasted guidelines.
• Maintains accurate banquet function’s records and banquet checks.
• Conducts monthly departmental meetings. Attends F&B, BEO, Special Events and other required meetings.
• Maintains adequate inventories of banquet and beverage service supplies to meet the needs of the hotel and the guest.
• Responds to individual guest needs as they occur.
• Staffs department to meet departmental responsibilities.
• Make recommendations to his/her supervisor regarding improved methods and procedures so as to have a positive impact on guest/associate satisfaction.
• Establish and maintain effective associate relations.
• Ensure discipline is administered timely and fairly with HR involvement.

Requirements:

• Strong knowledge of Food & Beverage operations and preparation techniques.
• Knowledge of Beverage operations and understanding wine varieties, labels and vintages.
• Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
• Ability to work entire shift standing and moving about in banquet areas.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
• High school diploma required. College degree or equal work experience required.
• 2 years-previous Food & Beverage and supervisory experience.
• Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, and POS systems.

For each position, we require at least five positive verifiable references, a stable work history verified by a background check, a positive attitude, a willingness to be a team player, and the ability to work weekends and holidays.
We will verify through E-Verify the identity and employment eligibility of all persons hired.

Marcus Hotels & Resorts is an Equal Opportunity Employer.