Banquet Service Manager - Williamsburg Lodge

1. Manages day-to-day leadership and development for the banquet staff, completed shift assignments based on

job classification and establishes performance evaluations from each shift where needed to include Guest

Service Supervisors, and 50+ front line employees in the Collective Bargaining unit. Develops/adjusts

weekly work schedules based on forecasted business needs.

2. Responsibilities may include hiring, promotions, terminations, scheduling, ensuring new employees receive

appropriate training, observing performance of employees and providing feedback and counseling.

Responsible for performance reviews of direct reports.

3. Manage, train, and maintain the use of opening, closing and operational checklists, standard operating

procedures, Banquet Service Standards, and all critical quality control points.

4. Oversee and preserves all Banquet Storeroom operations to organize, zone and maintain equipment and

property stewardship at the highest level. Maintains an updated equipment inventory and focuses on

projected equipment, décor and supply needs based on forecasted event/sales volumes.

5. Collaborates with Conference Services/Catering to finalize event changes and guarantees on the BEOs for

clients. Collaborates with Food and Beverage department to develop banquet menu ideas, table- top design,

buffet set up, floral arrangements, event spaces, and special events/holidays.

6. Maximizes profitability by reviewing procedures, product, labor, and instituting industries best practices to

effectively improve the bottom-line performance of all banquet functions.

7. Oversees the food and beverage needs for BEOs, and coordinates set-up and service of all food functions

with the culinary team to include buffets, hors d 'oeuvres service, table arrangements, types of service, and

number of staff needed to do the event, while facilitating the execution of a five star dining experience to

exceed expectations.

8. Collaborates with the Rooms Division, Food and Beverage, to ensure exceptional guest service in all areas of

the hotel. Conducts daily, weekly, and monthly performance maintenance schedules with housekeeping and

maintenance teamsto ensure clean, orderly, and proper function of all guests and back of house areas.

9. Manages Banquet Event Orders (BEOs) to ensure client needs and expectations are exceeded by attending

BEO meetings and communicating the banquet needs to the Banquet Set up Manager. Takes proactive

measures to assure the cleanliness and integrity of all banquet equipment for each BEO.

10. Manage all departmental revenue and financial policies and processes. Conducts audits of banquet checks

and service charges to ensure sales, revenue and costs are appropriately accounted for.

11. Manages the quality of service provided during events and takes the initiative to resolve any issue or

complaints: Ensures that leadership is aware of any complaint. Review and evaluates guest comments and

other reports to determine the degree of customer satisfaction, takes action to correct identified deficiencies.

12. Collaborates with the necessary departments to ensure programing of InfoGenesis (POS Systems) with

holiday meal and special event offerings. Ensure that banquet checks are posted in V-1 and/or Opera within

24 hours following events. Ensure that re-posting log checks are re-posted, and adjustment made to service

charges as needed.

13. During certain period of the year the BSM will assist in restaurant shift coverage and development and

execution of training materials.

14. Performs other related duties as required.

Qualifications:

• In depth knowledge of various types of banquet services (American, French, Family Style) and

banquet room set up

• Must possess outstanding interpersonal and public contact skills.
• Must have mathematical skills to perform and process banquet checks and tip allocation sheets.
• Must have the ability to supervise and train professional banquet service employees.
• Basic computer skills to include Microsoft Office (Word, Excel, Outlook) and industry Point of Sale

and Hotel Data Input Systems (Opera).

• Must be able to analyze expenses and manage to budgetary guidelines.
• Must be able to work flexible hours including nights, weekends, and holidays.
• Must ensure outstanding guest service and experience in stressful situations.