The Charles Hotel – Banquets Manager

As an employee of The Charles Hotel, you will benefit from having access to Blue Cross Blue Shield medical insurance starting from $1.16* weekly, travel benefits across multiple brands, a complimentary daily meal, $5 discounted daily parking, $500 referral bonus and advancement opportunities.  Joining The Charles Hotel surrounds you with like-minded peers an independent hotel has to offer.  In this role as a Banquets Manager, you are responsible for ensuring the efficient operation of the Banquets Department with a focus on exceptional guest service. 

*Rate is subject to change. 

QUALIFICATIONS:

  • High School diploma or equivalent required with at least 2 years of progressive experience in a hotel or related field.
  • Supervisory experience required.
  • Must be proficient in Windows operating systems
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful high-pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions.

RESPONSIBILITIES:

  • Approach all encounters with guests and employees in a friendly service-oriented manner.
  • Oversees all aspects of a banquet or event including set-up serving and cleanup.
  • Responsible for hiring, training, coaching, disciplining and reviewing banquets team.
  • Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.
  • Maintain regular attendance in compliance with The Charles Hotel standards as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
  • Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
  • Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR & First Aid.
  • Prepare schedules and wage progress reports for all Banquets employees.
  • Prepare payroll & tip distribution for the Banquets department.
  • Assist as necessary in the setup service and breakdown of banquet functions.
  • Coordinate all banquet related food and beverage requirements with the appropriate department(s).
  • Keep kitchen informed of accurate counts for plating.
  • Recruit hire train and evaluate all Banquet personnel with the assistance of the Food & Beverage Manager.
  • Review menu/service with Catering Manager and Food Production Manager/Assistant.
  • Maintain up to date details on banquet functions and communicate to supervisors.
  • Notify the Banquets Director and/or F&B Manager of all materials and equipment that require ordering or need to be replaced.
  • Requisition liquor etc. for banquet bars.
  • Responsible for safety sanitation and cleanliness of service areas.
  • Responsible for loss prevention programs among service employees.
  • Participate in required M.O.D. coverage as scheduled.
  • Attend daily BEO meeting.
  • Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
  • Ensure that pre-meal meetings are conducted for all functions.
  • Control and audit alcoholic and non-alcoholic beverages.
  • Review Banquet Staff’s hours worked for payroll compilation and submit to accounting on a timely basis.
  • Supervise the work of Banquets Captains/supervisors and observe the performance of hourly service personnel.
  • Assist Director of Banquets and Catering Managers with special promotions or changes.
  • Responsible for control and maintenance of all service equipment. Write service requests as necessary.
  • Cross train as necessary as a manager/supervisor in other F&B Outlets
  • Assist audio/visual company as necessary.
  • Perform any other duties as requested by management.
Employment Type(s): Full Time

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