Banquet Manager

OVERVIEW/BASIC FUNCTION:
Responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Supervise, train and inspect the performance of assigned Banquet Staff, ensuring

that all procedures are completed to the hotel's standards. Assist where necessary to ensure optimum service to guests. This person will be responsible for providing outstanding leadership of the Banquet department of the hotel that will result in positioning the Rosewood Hotel Georgia as the leader in our industry sector

RESPONSIBILITIES:

- 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.
- Attend weekly Heath Labour Management meetings and ensure that daily and weekly labour management procedures are followed.
- Ensure that daily payroll management procedures are submitted within deadlines. Ensure payroll paperwork is submitted on time for all departments within your department. Ensure staff adheres to the proper requisition process.
- Ensure occupational health and safety standards are maintained throughout the hotel and are in compliance with local, state and Federal laws. Follow up on items requiring actions from the Occupational Health & Safety Committee.
- Follow up on items requiring actions from the Coffee Club committee.
- Maintain complete knowledge of service requirements for assigned functions: Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation, Particular characteristics/descriptions of wines/champagnes ordered

Prices for specified selections on cash functions ,Groups' names and background, Type of functions and expected attendance/guarantee numbers, Scheduled hours of service, Special requests/arrangements, Order of service, traffic flow in room, V.I.P.'s, Billing arrangements
- Maintain complete knowledge of liquor regulations. Abide by Serving it Right particularly those prohibiting service

to minors, intoxicated persons and drunk driving.
- Organize all assigned functions and complete preparation work in accordance to departmental standards.
- Working hours: the working hours are in accordance with the established duty roster issued by the department. Expected to support the department by extending their duty hours until such time that the emergency is solved.
- Follow up on special arrangements to ensure compliance with such.
- Check heart of house areas for proper supplies, organization and cleanliness.
- Set up par levels for supplies and complete requisition for additional supplies needed and submit to F&B Manager or Director of Purchasing.
- Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- Requisition linens/skirting required for business and assign staff to transport such to the linen room.
- Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
- Meet on a daily basis with the Head Chef, AV, Catering and Stewarding to review scheduled group's menu and equipment requirements.
- Ensure agreement of delivery times, amounts and special arrangements. Coordinate buffet requirements when necessary.
- Communicate service needs throughout the function.
- Prepare station assignments for Banquet Servers according to group requirements and hotel standards.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
- Ensure that assigned staff has reported to work; document any late or absent employees. Performance discipline if necessary.
- Coordinate breaks for assigned staff.
- Assign stations and side-work to Servers in accordance with departmental procedures.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Identify situations, which compromise the department's standards and delegate these tasks.
- Conduct pre-meal meeting with Servers and review all information pertinent to set-up and service of group.
- Inspect grooming and attire of staff; rectify any deficiencies and document.
- Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel. Ensure setups are down 30 minutes prior to guest arrival.
- Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
- Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
- Ensure replenishment of items as specified on event orders and requested by group contact.
- Set out buffet cards i