The Westin San Francisco Airport Logo for The Westin San Francisco Airport

 
 

Banquet Manager – Millbrae, CA

Posted January 6, 2020

 
 

Job overview

To effectively and professionally handle the process for the Banquet functions/events for the hotel.

What you will be doing
  • Achievement of budgeted food sales, beverage sales and labor costs.
  • Achieve maximum profitability and overall success by controlling costs and quality of service.
  • Control of Banquet china, cutlery, glassware, linen and equipment.
  • Completion of BEO's in an accurate and timely fashion.
  • Produce a weekly schedule for hotel food and beverage staff, according to business levels and labor budgets.
  • To supervise and coordinate daily operation of meeting/banquet set-ups and service.
  • Completion of Banquet Bar Requisitions.
  • Following of proper purchasing and requisitioning procedures.
  • Maintain records for inventory, labor cost, and food cost etc.
  • Follow-up each functions by completing an event costing and submit to the Sales, Dir. F&B and CEO.
  • Attendance and participation of weekly F & B meeting and BEO meeting.
  • To assist in menu planning and pricing.
  • Development and maintenance of all department control procedures.
  • Development and maintenance of department manual.
  • Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.
  • Ensuring that services meet customer specifications.
  • Ensure quality of meeting room set-up. Ensure staff is briefed before the beginning of every event. Ensure rooms are turned around in time for next event.
  • Ensure all areas are kept clean, before during and after an event.
  • Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.
  • Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.
  • Participation towards overall Hotel Maintenance and cleanliness.
  • Liaise on an on-going basis with the Catering Sales, Chef, and Dir. F&B to ensure all client needs and requirements will be met.
  • Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
  • Greet the customer upon arrival. Introduce oneself to the host of the event and act as the point of contact during the event.
  • Provide quick service for last minute changes.
  • Handling customer complaints.
  • Work with the Catering Sales Manager to increase sales of the department. Assist with show rounds when necessary.
  • Check Staff attitude and appearance.
  • Teamwork/Professional relations with co-workers and management.
  • Ensure staff is properly trained. Ensure all training checklists are completed on a timely manner.
  • Effective communication skills.
  • Staff training and development. Annual performance reviews are completed. Ensure ongoing training , coaching and mentoring of the Banquets team
  • Department meeting being held monthly.
  • Personal development and growth.
  • Discipline of Personnel when required.
  • Other duties as assigned.
Requirements Education & Experience
  • Bachelor's degree in Hospitality or related fields
  • At least 2 years' experience as a Banquet Manager or prior experience in managing or supervising a banquet/ F&B team
Knowledge, Skills, and Abilities
  • Must have a flexible schedule, be highly motivated and quality driven
  • Detail oriented yet able to excel while multi-tasking
  • Able to accept responsibility and lead by example
  • Cash handling and computer skills
  • Excellent communication skills
Competencies
  • Commitment to Task: Demonstrates dependability and shows a sense of urgency about getting results; willing to commit the hours it takes to get the job completed; takes responsibility for actions and achieves results; overcomes obstacles.
  • Communication Skills: Presents ideas, concepts, and information effectively and clearly through the spoken word; actively listens; communicates comfortably with various audiences; responds effectively to questions.
  • Flexibility: Adapts and changes course of action when appropriate; effectively transitions from task to task; deals well with unresolved situations, frequent change, delays, or unexpected events; maintains objectives amidst shifting priorities.
  • Initiative: Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments; demonstrates clear purpose, enthusiasm, and a "can-do" attitude.
  • Managing Execution: Manages multiple projects and effectively prioritizes tasks, responsibilities, and goals; uses goals to guide actions and creates detailed action plans; organizes and schedules people and tasks; utilizes resources effectively to meet goals.
  • Teamwork: Works cooperatively with others to accomplish business goals and objectives; asks others for their ideas and opinions; supports team's decisions; contributes to the team's efforts.

Schulte Hospitality Group is an Equal Opportunity Employer.