Banquets Talent Leader

Looking for employment and want to stay ahead of the competition? Do you want to work for a place that knows how to work hard AND have fun? If you’re ready to break the bonds of chain-affiliated hotel regimes and achieve service excellence, Brookstreet is the place to be This 276 room luxury hotel is located in the heart of Ottawa’s high tech community and is guaranteed to offer unique experiences for guests and employees alike. Are you ready to break the bonds of typical chain-affiliated hotel regimes and drive innovation in your area of expertise?

The Banquet Talent Leader is considered a management role for the banquet team. This position is responsible for ensuring guest satisfaction, adherence to the SOP’s (Standard Operating Procedures) by the banquet team, maintenance of banquet areas and equipment, partner management including payroll, scheduling, disciplinary actions etc. The Banquet Talent Leader will report to the Banquet Manager, and be responsible for efficient day-to-day operations of the Banquet Department.

**Requirements**:

- Minimum 2 years in a supervisory function in Food & Beverage, preferably in Banquets and/or Conventions
- Post-Secondary education in Hotel/Food and Beverage Management an asset
- Excellent communication skills, with “can do” attitude
- Open availability; evenings, mornings, weekends, nights, and holidays
- Self-motivated decision maker; ability to perform job functions with mínimal supervision
- Ability to work cohesively in a team setting; lead by example by being a positive motivator
- Ability to multi-task, be creative and must possess organizational skills
- Retail purchasing and inventory experience
- Creativity and ability to focus attention on details
- Working knowledge of Microsoft word, excel and outlook, Visual 1
- Sincere desire for outstanding guest satisfaction
- Ability to follow budgetary guidelines
- Smart Serve Certification

**Job Profile**:

- Conduct themselves in a professional manner in all that is performed and be accountable in ensuring the Banquet department is a clean, safe, and well-run, working environment.
- Conducting a daily inspection of the banquet areas including noting and advising of maintenance issues. Ensuring that rooms are set and food ordered is as per indicated on Event Order.
- Executing larger events and meal functions and ensuring regular quality checks with the meeting organizer and effective communication with the culinary team and banquet partners.
- Lead, coach and develop Partner Leads and Partners using appropriate progressive corrective action when necessary.
- To maintain appropriate staffing levels at all times by communicating with the Casting department, developing proactive recruitment strategies and managing the recruitment process.
- Ensuring that the Banquet SOP’s (Standard Operating Procedures) are being followed, as well as, company policies.
- Planning, coordination and direction for flawless, prompt, courteous and efficient food, beverage, meeting and audio/visual services representing the Banquet department which result in outstanding scores as measure guest index.
- Assisting the Banquet Manager with the regular liaison with the culinary team ensuring smooth and efficient process for food pick up, dish out and regulating the dish pit area.
- Ensuring that the banquet pass off is consistently sent complete with accurate information.
- Daily communication summary passed on to the next shift (AM or PM Daily Shift Report).
- Preparing the banquet setup and coffee setup sheet for the next day. Delegate some events to the Banquet Partner Leads.
- Proactive in ordering supplies and liquor requisitions
- Reviewing Event Orders for the next week and requesting missing information or clarifying instructions with Event Managers.
- Ensuring that payroll is complete, accurate and verified with sign in-out sheet (before 10am ).
- Banquet partner scheduling and payroll considerations / revised on a daily basis to ensure accuracy (including WMW Services).
- Prepare floor plans to accommodate special requests (training to be provided on Auto Sketch)
- Posting of all banquet invoices on daily basis, preparing the bill tracking sheet and gratuity division.
- Securing par stock levels, moving the product and ordering for all banquet supplies including beverages (Tuesday), dry items, pencils, meeting paper, mints etc.
- Conducting inventory on banquet equipment 3 times a year (January / May / September).
- Conducting inventory on china and glassware 2 times a year (June / December).
- Organizing and updating the EO file binder / attending the 2:30 review meeting.
- Regular maintenance of the Starbucks equipment including the cleaning, inventory proper storage.
- Ensuring a team member’s presence at the following meetings: B Green, Health and Safety.
- Ensuring par stock levels and quality of linen returned by Independent Linen Services / Good Fellow Cleaners (always looking 2 weeks ahead)
- Print labels a