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Banquet Operations Manager
2 months ago
Job Summary:
We are seeking a highly organized and experienced Banquet Operations Manager to join our team at Fairmont Château Laurier. As a key member of our Food and Beverage Management team, you will be responsible for ensuring the smooth and efficient functioning of the Banquet Department on a daily basis.
Key Responsibilities:
- Leadership and Direction: Provide leadership, direction, training, and support to colleagues and leaders in the department.
- Performance Management: Assist in the completion of annual reviews, ongoing mentorship, and providing regular feedback to exceed performance goals.
- Departmental Operations: Ensure the smooth and efficient functioning of the Banquet Department on a daily basis.
- Objectives and Goals: Contribute to the weekly, monthly, quarterly, and annual objectives.
- Scheduling and Productivity: Creative, cost-effective scheduling of the banquet leadership team, captains, banquet servers, coordinator, and housepersons to minimize productivity to forecast and budget.
- Communication and Teamwork: Maintain open communication lines with catering and convention services to promote teamwork and exceed guest service expectations.
- Service Standards: Maintain, enforce, and enhance Fairmont Service Standards and Conference Services/F&B Core Standards.
- Process Improvement: Proactively analyze, develop, and revamp internal processes to create new ways of providing unique and innovative services ideas and incentives.
- Staff Morale and Training: Maintain and enhance staff morale and promote a positive team environment. Ensure proper training of banquet managers and colleagues.
- Financial Reporting: Ensure all financial reporting is maintained and accurate.
- Health and Safety: Ensure departmental adherence to, and awareness of, health and safety standards.
- Guest Satisfaction: Share in the responsibility to achieve or exceed financial and guest satisfaction goals (average check, payroll, beverage revenue, GSI, etc.) for the department.
- Guest Interaction: Active interaction with guests and conveners on an ongoing basis.
- Equipment and Supplies: Assume responsibility for all equipment, inventories, supplies, furniture, and fixtures assigned to the Banquet Department. Schedule cleaning of all banquet equipment during slow times, with reports generated to monitor completion.
- Recruitment and Training: Responsible for recruitment and training of new employees and maintains appropriate staffing levels at all times by liaising with the Talent & Culture Department.
- Union Guidelines: Ensure all union guidelines are followed with regard to seniority and the existing union agreement.
- Performance Standards: Establish, evaluate, and enforce performance standards.
- Event Execution: Responsible for the timely, precise, and expert execution of all banquets functions.
- Meetings and Communication: Attend operations meetings, pre-convention meetings, and other departmental meetings as required.
Qualifications:
- Education: Post-secondary education or hospitality certificate.
- Experience: Minimum five (5) years' experience in food and beverage management, including a minimum of three years in a banquet manager or assistant banquet manager setting.
- Skills: Highly organized individual with the ability to multi-task. Ability to delegate tasks to team members and ensure their completion with a strict adherence to deadlines. Strong, proven leadership qualities and management skills. Proven staff scheduling skills. Ability to recognize and correct guest service issues through an established presence on the banquet floor. Working knowledge of Micros, Timesaver, Excel, PowerPoint, Microsoft Word.
- Language: Fluent in both official languages an asset.
