Banquet Manager -The Westin at The Woodlands

Overview:
The Banquet Manager will be responsible of achieving hotel and banquet revenue, profit and guest satisfaction goals by overseeing banquet operations.  Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to banquet associates to ensure a successful and effective operation, ending with a positive guest experience. Ensure that Brand, Ultima and Hotel standards are maintained regarding banquet operations and guest service.

Responsibilities:
Ensure the highest quality of food, beverage and service related to all banquet areas and in-room dining. Direct and coordinate the activities of all assigned personnel and departmental responsibilities. Maintain effective communication within and between departments to ensure guest expectations are exceeded. Implement and support hotel operation policies and procedures.Coordinate banquet management, supervisors and servers for superior coverage of each and every event. Attend and participate in weekly BEO meetings. Coordinate the set-up of each function by verifying desired services and menu in advance with other departments as needed. Conduct function review with guest prior to event; adjust specifications as necessary and follow up to insure all details are correct.Manage food and beverage service provided during banquets and meetings; ensure the quality of food and beverage products served. Complete purchase orders for specific banquet items and maintain inventory of banquet equipment and supplies. Help coordinate regular inventories. Monitor meeting room usage and suggest changes when appropriate to minimize overhead and maximize revenues. Inspect meeting space on an on-going basis and take appropriate steps to ensure facilities are of the highest cleanliness and in good repair at all times. Ensure satisfaction of banquet guests by supervising and coordinating banquet associates:Review, adjust and approve associate schedules in accordance with staffing requirements of each function; communicate details of functions to associates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Ensure banquet space is set up in accordance with guest specifications by supervising set-up staff and inspecting room comfort, lighting and temperature prior to event. Communicate performance expectations and provide associates with on-going feedback. Manage the recruitment process, ensuring selection of qualified candidates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Communicate performance expectations and provide associates with on-going feedback. Provide associates with coaching and counseling as needed to achieve performance objectives. Create guest satisfaction by providing associates with the training and resources they need to maximize associates engagement and deliver exceptional service and teamwork: Communicate and reinforce the vision for exceptional service to associates. Ensure that associates provide genuine hospitality and foster a teamwork environment.Seek guest feedback, review management reports, and develop strategies to improve department and hotel services. Maintain solid and open communications with all hotel operating departments. Be a leader and a role model to all associates. Conduct pre-function meetings to ensure personal hygiene and appearance standards of staff are met.  Allocate stations and partners for staff.  Review banquet event orders. Communicate with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes. Be aware of all upcoming groups and major conventions over upcoming 90 days. Review assigned work functions for the entire day and the next week. Read all assigned banquet menus and ask if specific items are unclear.  Complete all daily administrative tasks. Select several tables at random during the function to evaluate food and service.  Ensure that food is served at the appropriate temperature, and that the entrée is placed properly on table.  For receptions, ensure sufficient food is available and any upsell opportunities are met.

Qualifications:
Three years of Progressive Related Experience Required. Two or more years of banquet management over a Similar-Sized Banquet Operation preferred. Strong familiarization with food and beverage financial systems and cost controls. Excellent written and verbal communication skills required. High School or Equivalent Education Required. Associates or Bachelor’s Degree Strongly Preferred. Strong English Communication Skill (Written & Verbal) - additional languages spoken helpful but not required. Proficient Computer Skills in Microsoft Office (Word, Excel, PowerPoint and Outlook). Marriott or similar branded, full service hotel experience preferred.

 

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