• Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and make adjustments according to the above items. Communicate information to the kitchen and other affected departments prior to and during events.
• Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments resulting in a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.
• Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.
• Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.
• Responsible for the development and implementation of a training manual to ensure a high-quality presentation and level of customer service within the banquet service team.
• Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services. Develop an effective and efficient storage plan.
• Give daily support and guidance to banquet Associates as well as monitor job performance to ensure a successful meeting/banquet experience by our guests.
• Maintain a high level of service by constantly training and coaching all captains, servers and housemen.
• Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.
• Responsible for weekly scheduling, staffing and payroll for the Banquet Department.

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  High school or equivalent education required. Bachelor's Degree preferred.
• Three to five years of food and beverage service background and prior hospitality experience required.

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  Most work tasks are performed outdoors. Event dates are mainly outdoors, the heat and sun are uncontrollable. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 4 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally

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• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan