Banquets Manager

Position: Banquets ManagerDepartment: Food and Beverage

Reports to: Assistant General Manager - F&B FLSA designation: Exempt

SILVER CLOUD HOTEL – POINT RUSTON

We are looking for the best Banquet Manager to work in the best luxury hotel banquets facilities in the South Sound, located at the Silver Cloud Hotel Point Ruston at Tacoma. Come and apply, and be part of a great team with a company that takes wonderful care of its team members. The Banquet space features multiple areas totaling 15,000 sq ft of event space, most with water front views.

Silver Cloud Hotels, founded in 1980, is proud to celebrate over 40 years of providing outstanding guest service. With eight hotels located throughout the Pacific Northwest, guests return again and again, thanks in part to our motto “Friendliness and Cleanliness”.

JOB TITLE: Banquet Manager

POSITION PURPOSE: Reporting to the Assistant General Manager – F&B Division, the Banquets Manager is primarily responsible for leading all areas and all aspects of the effective management of banquet operations within a hotel environment.

WHO YOU ARE…what will you be doing?

People and Team Building

• Participates in building an engaged team morale as part of the management team.
• Maintains a positive attitude and performs according to company standards.
• Effectively manages a diverse team including but not limited to recruiting, training, scheduling, reporting and managing performance of front of the house.
• Is self-motivated, able to think and work independently as well as with others, with an emphasis on collaboration and team building.
• Cultivate a culture of connection, craftsmanship and character, allowing people space to be themselves, whilst aligning team with shared goals of the hotel.
• Works closely with other departments to maintain a clean and safe work environment.
• Is a strong ambassador and representative of the food & beverage program and the hotel.
• Willingness to assist the entire food and beverage program when called upon.

Problem Solver and Communicator

• Effectively communicates with the management about new ideas, problems, capital expense needs, and any other issues that affect the overall operation.
• Is able to provide open and effective lines of communication and address issues or concerns in a prompt and efficient manner. Establishes adequate reporting tools to communicate people, product, profit and service initiatives to the leadership and management team.
• Manages guest issues resolution in a prompt and friendly manner, including internal guests.

Planning ahead, Working Creatively!

• Responsible for the planning and execution of the event experience.
• Strong and creative desire to build unique banquet experiences.
• Ensures that all staff performs to expectations to deliver and exceed expectations.
• Is a motivator and coach for all F&B team members.
• Ensures that banquet experiences delivered are in line with agreed upon concepts and strategic goals.
• Strongly influences service deliveries, commensurate with a four-star hotel environment.
• Strongly influences banquet experiences in support of the hotel being a community leader.
• Ensures the safety and cleanliness of our work environment. Ensures that all health and sanitation guidelines are adhered to.
• Ensures preventative maintenance and repair of banquet equipment. Ensures that everything is in proper working order.
• Influences meeting budgetary targets.

WHO YOU ARE…what do you need?

• You are influential in product creativity.
• You are beyond food and beverage passionate, and continue to keep yourself up to date with regards to trends and experiences. You understand future trends, and best practices.
• You are daring.
• You are passionate about servicing others, guests and staff alike.
• You want to grow and develop your career.
• English proficiency: expected ability to read, write and speak English fluently to be able to read, analyze, and interpret financial reports, legal documents, etc.
• Valid ServSafe certificate or Food Handler's Card as required by state and/or county of venue.
• Valid Alcohol Service Permit as required by state and/or county of venue.
• Computer proficiency to include Microsoft Office.
• Ability to adhere to highest standard of confidentiality and discretion.
• The ability to exert up to 50 pounds of force occasionally to move objects (boxes, product, and trays). Able to stand for long periods of time throughout the day.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Ability to lead efficiently in a team-oriented, fast-paced, event-driven environment.

EXPERIENCE: Experience in hotels’ banquet operations preferred. Full banquet/ catering leadership background of three to five years, managing multiple direct reports.

EDUCATION: College degree preferred; plus 3-5 years related banquet/ catering leadership experience in hotels or upscale Banquet operations.

COMPENSATION:

$80,000 annually and is based on applicable experience and work history.

BENEFITS:

· Medical, Dental and Vision plans available for qualifying employees after 60 days

· 401k Plan with company matching after 60 days

· 7 paid holidays

· Paid Time Off (PTO) program

· Complimentary Parking

· Employee Stay program

· Career Growth and Development

Benefits are subject to terms and conditions, which may include rules regarding eligibility, enrollment, waiting period, contribution, benefit limits, election changes, benefit exclusions, and others.

SUPPLEMENTAL PAY:

· Incentive Program

Silver Cloud Inns & Hotels is an Equal Opportunity employer. All applicants must be able to pass a drug screening and background check as part of the employment process.

Job Type: Full-time

Pay: $80,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekends as needed

Work Location: In person