Employees must, at all times,
be attentive, friendly, helpful, and courteous to all guests, managers,
and fellow employees.
Oversee all aspects of the daily operation of
the hotel’s banquet operation.
Supervise all banquet personnel.
Respond to guest complaints in a timely manner.
Work with other
F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters
requiring his/her attention.
Coordinate and monitor all phases of Loss
Prevention in the banquet operation.
Prepare and submit required
reports in a timely manner.
Ensure preparation of required reports,
including (but not limited to) Wage Progress, payroll, revenue, employee
Schedules, quarterly actions plans.
Monitor quality of service
in banquet operations.
Ensure compliance with all local liquor laws,
and health and sanitation regulations.
Ensure compliance with SOP’s
in all outlets.
Ensure compliance with requisition procedures.
Conduct staff performance reviews in accordance with Highgate Hotel
standards.
Understand and be able to prepare payroll and tip
distribution.
Be involved in and/or conduct departmental and hotel
training (CARE, One to One), etc.
Coordinate all banquet related food
and beverage requirements with the appropriate departments.
Keep
kitchen informed of accurate counts for plating.
Review menu/service
with catering managers and banquet chef.
Maintain up to date details
on banquet functions and communicate to supervisors.
Conduct ongoing
training of captains/hourly employees to maintain standards of service.
Make personal contact with guests and assist them with any requests.
Supervise proper tabulation of all banquet checks and ensure that all checks
are presented to guests for signature.
Requisition liquor, etc.
for banquet bars.
Ensure safety, sanitation, and cleanliness of service
areas.
Oversee banquet set-up assignments.
Ensure inspection
of all banquet areas for cleanliness and maintenance on a regular basis.
Conduct menu classes and line-ups for all functions.
Supervise
the work of banquet management and captains, and observe the performance
of hourly service personnel.
Control and maintain all service
equipment. Write service requests as necessary.
Ensure overall guest
satisfaction.
The ideal candidate for this position
At least 2 years of progressive experience in a hotel or a related
field.
High school diploma required.
Previous supervisory
responsibility preferred.
Strong knowledge of service standards,
and different service types (French, Russian, etc.).
Knowledge of food
and beverage preparation techniques, health department rules and regulations,
liquor laws and regulations.
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20
pounds of force frequently or constantly to lift, carry, push, pull or otherwise
move objects.
Must be able to effectively communicate both verbally
and written, with all level of employees and guests in an attentive, friendly,
courteous and service oriented manner.
Must be effective at listening
to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet
deadlines.
Approach all encounters with guests and employees in
an attentive, friendly, courteous and service-oriented manner.
Attend
all hotel required meetings and trainings.
Participate in M.O.D.
coverage as required.
Maintain regular attendance in compliance
with Highgate Hotel Standards, as required by scheduling, which will vary
according to the needs of the hotel.
Maintain high standards
of personal appearance and grooming, including wearing nametags.
Comply
with Highgate Hotel Standards and regulations to encourage safe and efficient
hotel operations.
Maximize efforts towards productivity, identify
problem areas and assist in implementing solutions.
Must be effective
in handling problems, including anticipating, preventing, identifying
and solving problems as necessary.
Must be able to understand
and evaluate complex information, data, etc. from various sources to meet
appropriate objectives.
Must be able to maintain confidentiality
of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.
This position is at a location where Hyatt is not
the employer. The employer of individuals working at this hotel may be
a third-party management company that is responsible for all employment benefits
and obligations at this location.
