Banquet Operations Manager

**Job Description**:
**Begin Your Rosewood Journey**

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Hotel Georgia is looking for a Banquet Operations Manager.

As a Banquet Operations Manager, you will be responsible for the management of all aspects of the Banquet Operations Department in accordance with hotel standards. Directs, follows, implements, and maintains a service and management philosophy which serves as a guide to respective staff.

**Key Responsibilities**:

- Must be hands on during events assisting Banquet Operations Staff and management with their job functions to ensure optimum service to guests.
- Meet group coordinator/host prior to function with sales team representative, make introduction and ensure that all arrangements are agreeable.
- Inspect the scheduled function areas/rooms well in advance for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
- Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements. Ensure agreement of delivery times, amounts and special arrangements.
- Inspect set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel.
- Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
- Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
- Retrieve and organize Banquet Event Orders (B.E.O.'s) according to departmental standards. Make note of changes as received from Banquet Event Sales and post function sheets for the next 7 days.
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis.
- Maintain complete knowledge of: Daily house-count, arrivals/departures, V.I.P.’s, scheduled in-house group activities, locations and times, Correct maintenance and use of equipment, All department policies/service procedures
- Maintain complete knowledge of strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Check storage areas for proper supplies, organization and cleanliness. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Requisition linens/skirting required for business and assign staff to transport such to the storage areas.
- Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Document any late or absent employees.
- Prepare station assignments according to group requirements and hotel standards. Assign side-work to Servers in accordance with departmental procedures.
- Inspect grooming and attire of staff and management, rectify any deficiencies.
- Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
- Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet operations supplies are returned to designated storage areas. Direct the final breakdown of function room and clean up. Ensure all department standards are met.
- Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
- Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards. Handle void checks in accordance with Accounting procedures. Run system-closing reports and ensure that all servers' checks are closed before they sign out.
- Ensure all closing duties for staff are completed before staff signing out.
- Conduct ongoing training with existing staff and provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
- Prepare and submit daily/weekly payroll and tip distribution records.
- Contact Engineering directly for urgent repairs and document pertinent information in department logbook informing Director of Food and