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Banquet Manager

Banquet Manager

Requisition ID / ID de la demande 
2017-18193
# of Openings / # d'ouvertures 
1
Job Locations / Lieux de travail 
US-GA-Atlanta
Posted Date / date de publication 
9/20/2017
Category / catégorie 
Banquets

More information about this job / Plus d'information au sujet de l'emploi

Overview / vue générale

 

Atlanta

Scheduled to open early 2018, the luxurious Omni property will be a full-service hotel and serve as a cornerstone of the mixed-use community adjacent to SunTrust Park, future home of the Atlanta Braves. The Omni Hotel at The Battery Atlanta will feature 16 floors, approximately 264 guest rooms including 28 suites, over 12,000 square feet of meeting space, an elevated pool deck and bar overlooking the ballpark, and a signature restaurant.

 

Located on the 60-acre mixed-use development site, at the northwest intersection of I-75 and I-285 at Cobb Parkway, the new community will redefine the traditional model of “live, work, play” into a “play, work, stay” destination. The community will also feature residences and premier office space, an entertainment venue, retail and a variety of dining options.”

Job Description / description de l'emploi

The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures.

Qualifications / qualifications

  • 6 plus years of previous Banquet experience is desirable in hotel setting
  • High School Degree or Equivalent; Some College Preferred.
  • Exceptional people skills preferred.
  • Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress.
  • Computer skills required

Responsibilities / responsabilités

  • Represents management at functions.
  • Determines set-ups in conjunction with Director of Catering.
  • Coordinates functions with service staff, Chef and Head Steward.Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
  • Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
  • Briefs waiters on functions and procedure of service.
  • Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
  • Maintains the equipment entrusted to his care and keeps pars up.
  • Maintains records, reports, closing reports and payroll costs.
  • Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
  • Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
  • Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
  • Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
  • Prepare for and conduct departmental meetings.
  • Use Synergy and Epitome Reports to effectively relay guest concerns to other departments.