Banquet_Manager_Job_Description by ashrafp

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									                                        Job Description
Job Title:                 Banquet Manager/Maitre’d
Department:                Banquets
Supervisor:                Director of Sales and Catering / F&B Manager
Pay Grade:                 __ (Exempt)
B/R:

Summary:
To maximize customer satisfaction and hotel profitability by supervising the hotel’s service of banquet
function and ensuring that it is in accordance with specific standards.

Standard Specifications:
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this
job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
functions.

         Qualifications:
                           Essential:
                             1) High school graduate or equivalent.
                             2) Two years experience as a banquet supervisor other banquet
                              experience.
                             3) Knowledge of proper cleaning techniques, requirements, and
                             use of equipment.
                             4) Knowledge of proper chemical handling.
                             5) Ability to satisfactorily communicate in English with guests,
                              management and co-workers to their understanding.
                             6) Ability to provide legible communication.
                             7) Ability to do basic arithmetic.

                           Desirable:
                             1) Four year undergraduate degree in Hotel Management.
                             2) Any supervisory experience in Food and Beverage.
         Skills:
                           Essential:
                             1) Ability to enforce hotel’s standards, policies and
                             procedures with assigned staff.
                             2) Ability to prioritize and organize work assignments; delegate
                            work.
                             3) Ability to direct performance of assigned staff and follow up
                            with corrective where needed.
                             4) Ability to motivate assigned staff and maintain a cohesive
                            team.
                             5) Ability to ascertain staff training needs and provide such
              t             raining.
                             6) Ability to be a clear thinker in pressure situations and
                             exercise good judgments.
                             7) Ability to focus attention on details, speed and accuracy.
                             8) Ability to maintain confidentiality of hotel guests and
                             pertinent hotel information.
                             9) Ability to ensure security of guest room access and hotel
                              property.
                            10) Ability to work with minimal supervision.

Essential Duties and Responsibilities
Include the following. Other duties may be assigned.

 Ensures that function rooms are set-up in accordance with customer satisfaction by supervising set-up
  staff and inspecting function room.
 Conducts function review with customer; adjusts specifications as necessary and performs follow-up to
  insure all details are correct.
 Maintains proper staffing levels and controls payroll costs.
 Assures proper sanitation and hygiene techniques with staff.
 Insures the timeliness of all banquet activities.
 Inspects function rooms regularly to ensure the room is maintained and in excellent condition at all
  times.
 Provides the proper skills training for all staff on a regular basis so the staff may provide value added
  service to the guests.
 Utilizes one-on-one training skills
 Monitors service and teamwork on a regular basis and counsels employees on providing this for guests.
 Performs other duties as required.
 Initiates purchase orders for specific banquet items when necessary.
 Ensures readiness and compliance in case of last minute changes to banquet orders.
 Assures quality of food and beverage products.
 Interviews, hires, orientates, and trains qualified applicants.
 Conducts effective monthly meetings and counseling sessions for the department.
 Determines, communicates, and monitors achievement of standards of performance on a timely basis.

Supervisory Responsibilities
Directly supervises ________ employees in the Kitchen Department. Carries out supervisory
responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include
interviewing, hiring, and training employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and
procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively
before groups of customers or employees of organization.

Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common
fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or
diagram form. Ability to deal with problems involving several concrete variables in standardized
situations.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stoop, kneel, crouch, talk and
hear. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; and reach
with hands and arms. The employee is occasionally required to climb or balance. the employee must
frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to
adjust focus.

Work Environment
The work environment characteristics described here are representative of those employees encounter while
performing the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts,
fumes or airborne particles, toxic or caustic chemicals, and outside weather conditions. The noise level in
the work environment is usually moderate.

Note:              A review of this description has excluded the marginal functions of the
         position that are incidental to the performance of fundamental job duties.
         All duties and requirements are essential job functions.

                   This job description in no way states or implies that these are the only
         duties to be performed by the employee occupying this position.
         Employees will be required to perform any other job-related duties
         assigned by their supervisor.

                 This document does not create an employment contract, implied or
         otherwise, other than an “at will” employment relationship.




_______________________________                                           _______________________
Associate Signature                                                       Date

								
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