• Assistant Banquet Manager

    Job Locations / Lieux de travail CA-ON-Toronto
    Posted Date / date de publication 18 hours ago(6/18/2018 9:09 AM)
    Requisition ID / ID de la demande
    2018-25862
    # of Openings / # d'ouvertures
    1
    Category / catégorie
    Banquets
  • Overview / vue générale

    King Edward Hotel

    Omni-King-Edward-Entrance

     

    With its rich history, timeless elegance, and modern hospitality, the Omni King Edward Hotel has been a favourite of both locals and visitors for over 110 years. Located in the heart of downtown Toronto, this landmark hotel is just steps away from a wealth of diverse restaurants, tourist hotspots, and shopping centres.  It's no wonder the Omni King Edward is the perfect destination for business and leisure travellers alike. 


    The Omni King Edward Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni King Edward Hotel may be your perfect match

    Job Description / description de l'emploi

    The Assistant Banquet Manager will lead the Banquet department and ensure that functions at the hotel are properly set up and executed. This is a great opportunity for someone looking to further their hospitality career and join a team of dynamic associates. Reporting to the Director of Banquets, responsibilities and essential job functions include but are not limited to the tasks below.

    Qualifications / qualifications

    • Post secondary degree in Hospitality or Food and Beverage Management an asset.
    • Smart Serve certified.
    • Bilingual an asset.
    • Previous experience in luxury properties (4 or 5 stars segment).
    • Previous experience in a unionized environment an asset.
    • Previous serving experience in different types of restaurants.
    • Minimum 3 years of experience in F&B Leadership, with 2 years in a Banquet setting.
    • Strong, engaging personality with proven Leadership qualities.
    • Working knowledge of Micros, Opera, Delphi, Birchstreet, Kronos, Microsoft, Outlook, Microsoft Word and Excel is preferred.
    • Excellent interpersonal skills, with strong written and verbal communication abilities.
    • Highly responsible, attentive to detail and reliable.
    • Ability to work well under pressure in a fast paced environment.
    • Ability to focus attention on guest needs, remaining calm and courteous at all times.


    Physical requirements of the job:

    • Constant standing and walking through shifts.
    • Ability to lift up to 50lbs, and push up to 200 lbs on a daily basis.
    • Kneeling, pushing, pulling and lifting on a daily basis.
    • Occasional ascending or descending ladders, stairs and ramps.

    Responsibilities / responsabilités

    • Consistently offer professional, engaging and friendly service to new and returning guests.
    • Direct operations in a 27,000 square feet banquet space.
    • Responsible for ensuring the cleanliness, repair and maintenance of all banquet facilities, including reporting any deficiencies
    • Oversee and lead one on ones and performance management discussions.
    • Review forecast and labour figures daily.
    • Follow productivity guidelines and create the banquet scheduling accordingly.
    • Recruitment, mentorship and development of full time, part time and casual associates (servers, bartenders and housepersons).
    • Be a champion and example for Omni’s culture and values, including the Omni Six Pillars
    • Display strong verbal and written communication daily.
    • Be the driving force that leads the banquet team from setup and execution to tear down of events.
    • Strategize to exceed guest satisfaction results, grow our associate engagement and surpass our financial goals daily.
    • Perform other duties as directed by the Director of Banquets, Director of Food and Beverage or Hotel Management.
    • Confidentiality on all matters pertaining to management, associates or any associated Food and Beverage matters.

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