Prince Waikiki: Banquet Manager (Salary)

Essential Duties:

1. Hire, train, manage, and direct all Banquet staff including conducting roll call, and illustrating the proper techniques and etiquette for buffets and various types of service.
2. Ensure proper maintenance of equipment and setup of all function rooms according to established standards and specifications.
3. Conduct pre-shift, quarterly, and/or monthly meetings as appropriate.
4. Define staff performance requirements, monitor, and develop action plans for achievement of goals.
5. Supervise the setup of function rooms to include placement of linen, silver, china, and equipment prior to functions for cleanliness, proper inventory, and setup.
6. Supervise the cleanup of function rooms, the proper breakdown, and storage of equipment.
7. Communicate with Culinary, Stewarding, Service team, Catering & Conference Services, and Engineering staff in a calm and positive demeanor during the course of the function.
8. Communicate with the guest host to ensure timely execution of events, quality service and adherence to all applicable federal, state, and local safety and health regulations and corporate standards.
9. Develop and manage Banquet budget to ensure profitability while maintaining a high quality of standards.
10. Monitor all expenses including labor, food, beverage, and equipment costs.  Work with the DOCCS to prepare financial reports and forecasts to track and analyze revenue, expenses, and profitability.
11. Manage all banquet equipment inventory and proactively source/budget additional equipment as needed.
12. Anticipate and resolve any issues that may arise during events to ensure a positive experience for guests.
13. Participate in any client meetings, site inspections, and pre-cons as necessary.
14. Work closely with the DOCCS and Catering & Conference Services Team to create customized, memorable, and unique events and client experiences.
15. Enter billing information into the Delphi system to generate the final guest check. Process payroll for each event, including calculating the number of hours worked and gratuity distribution.
16. Check staff attendance according to schedules and adjust and reassign server stations as necessary in order to provide quality service during functions.
17. Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.
18. Knowledge of all applicable federal, state, and local health and safety regulations.
19. Ability to manage a large staff and apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees as necessary.

Other Duties:

1. Maintain an open-door policy and monitor employee relations.
2. Attend various meetings including but not limited to BEO, Ops, Monthly F&B Department Update, and F&B Meeting.
3. Order supplies and linens for functions from the Purchasing and Housekeeping Departments.
4. Separate, post, and distribute banquet event orders (BEO) and floor plans.
5. Assist the Wait help and Banquet Captains with the execution of events according to event orders and the quality standards of the Hotel.
6. Perform other duties as requested by the Director of Catering & Conference Services.

Working Conditions:

• Enclosed banquet and meeting rooms.
• Outdoor venues for functions.

Work Hours:

• Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel. 

Equipment Use:

• Ability to use various office equipment, including but not limited to, computers, laptops, photocopiers, and facsimile machines.
• Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error.
• Ability to operate various equipment - OnTrack, MICROS, Salesforce, Dayforce.

Mental and Physical Demands:

• Ability to perform tasks requiring bending, stooping, kneeling, walking, and standing for an extended period of time.
• Ability to sit at a work station for a minimum of 9 hours.
• Ability to exercise judgment in evaluating situations and making sound decisions.
• Ability to grasp, lift, carry, or transport items weighing up to 40 lbs.
• Ability to multi-task and work in a fast paced environment.

Communication Demands:

• Ability to communicate effectively in the English language with employees and guests, understand reports and related correspondence, and accurately perform all essential job functions.
• Ability to effectively deal with employees and guests, some requiring high levels of patience, tact, and diplomacy to defuse anger and collect accurate information. This involves listening to the nature of the concern, demonstrating empathy with the guest and providing positive and proactive solutions.

Minimum Qualification Requirements:

• Any combination of education, training or experience that proves the required knowledge, skills, and abilities necessary to perform the duties of the position.
• High School diploma or equivalent. College degree in Hotel and Restaurant management preferred.
• Minimum five years of experience in a Food and Beverage management position required. High volume banquet experience required.
• Ability to obtain a Tuberculosis Clearance Certificate.
• Ability to obtain a Honolulu Liquor Commission blue (management) card. Ability to obtain a certificate of completion for the Honolulu Liquor Commission Server-Training program. CPR training required. First Aid training preferred.