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Banquet Events Operations Manager

Allgemeine Informationen

Land/Region
Vereinigte Staaten von Amerika
Bundesland/Kanton/Stadt
Dallas, Texas
Standort
Rosewood Mansion on Turtle Creek
Abteilung
Speisen und Getränke – Dienstleistungen
Jobtyp
Festangestellt in Vollzeit

Jobbeschreibung

Job Summary –

The Banquet Events Operations Manager is responsible for the management of all aspects of the B&E department in accordance with hotel standards. Coordinates details and menus for clients' functions and maintains budgeted revenues through solicitation of business while controlling expenditures. Directs, implements, and maintains a management philosophy which serves as a guide to B&E associates.

Essential Duties and Responsibilities – (Key Activities)
• 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.
• Maintain complete knowledge of and comply with all hotel/departmental policies and procedures, ensuring that Catering associates are informed as well.
• Liase daily with B&E associates to review status of business, schedules, priority assignments, bookings and all information pertinent to the department operation.
• Direct and monitor the performance of B&E associates, ensuring that all procedures are followed; correct any deficiencies with respective personnel.
• Ensure that B&E offices are kept organized and clean.
• Review the handovers from previous day functions; follow up any problems noted and file.
• Review Banquet sales for the previous day; resolve discrepancies with Accounting; track revenue against budget.
• Review Banquet checks for the previous day's functions; ensure accuracy of charges and presence of guest signature; resolve discrepancies.
• Establish a departmental manual identifying all policies relevant to booking functions with respective charges.
• Ensure that B&E associates are knowledgeable of such:
o Function room capacities and various set ups
o Blocking space (definite/tentative)
o Use of all forms
o Menus and pricing
o Guarantee policy
o Cancellation policy
o Payment policy
o Room rental charges
o Corkage fees
o Food handling policy
o Service charges
o Coat room policy
o Miscellaneous pricing (floral, entertainment, etc.)
o Shipping/receiving policies
o Lost and found policy
• Ensure that B&E associates are familiar with Banquet service standards to better sell the facilities.
• Ensure client files are kept organized and current with all required information.
• Ensure that all incoming calls are answered within 3 rings with proper greetings and telephone etiquette.
• Monitor response time to messages, ensuring that all messages are returned promptly.
• Meet with clients to work out the details of their functions.
• Escort clients through the property and highlight features of facility as well as available services.
• Suggestively sell items, such as cocktails, etc.
• Liaise with the Executive Chef or Banquet Chef to plan special requests for clients and special event menus.
• Ensure that all definite functions are detailed accurately on Banquet Event Orders
• Review estimated guarantees and ensure that firm guarantees are obtained by appropriate business days prior to scheduled function.
• Monitor the Daily with the list of events, making sure that all information is correct and any areas that may need assistance (ie. Lobby duty)
• Monitor changes to Banquet Event Orders; ensure that accurate information is communicated to respective departments on a timely basis to best service the client; resolve discrepancies with catering associates.
• Identify groups which do not have scheduled functions and communicate such to outlets to help them anticipate expected business levels.
• Prepare and present at weekly OnTrack meetings, coming prepared with all information ahead of time and ready to discuss any discrepancies, special circumstances or any other areas that need explanation and/or fixing.
• Ensure that all Banquet checks are closed in the appropriate day for reporting accuracy.
• Check function room set ups prior to guest arrival, ensuring all details agree with client's requirements and hotel standards; ensure respective personnel correct deficiencies.
• Meet with the Chef prior to function time to verify arrangements and to observe the quality of the food presentation.
• Assist in plate up of meals as requested; ensure that standards are met.
• Welcome group contact upon arrival at function and ensure guest satisfaction.
• Check that functions are properly staffed to provide the required standard of service; ensure that associates are well groomed.
• Assist in supervising the service of functions, ensuring guest satisfaction.
• Monitor, handle and process all billing/payment procedures according to Accounting standards.
• Monitor guest reactions and confer with service associates to ensure guest satisfaction.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Always promote positive guest relations.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints and ensure guest satisfaction. Creating a Glitch when appropriate.
• Attend and assist in conducting weekly B.E.O. review meetings; resolve any discrepancies.
• Attend designated meetings, menu, and wine tastings.
• Conduct ongoing training with existing associates.
• Provide feedback to B&E associates on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts; adjust schedules throughout the shift to meet the business demands.
• Prepare and submit daily/weekly payroll records.
• Attend all training courses and meetings as needed.
• Assist other departments when there is a need or an opportunity.
• Communicate between departments as well as between the hotel of important B&E movements or information.
• Create and maintain food & beverage presentations in compliance with Rosewood B&E standards, as well as with a sense of place, continually evolving with new trends.
• All other duties as required.

Other
• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition of the ones stated, in a reasonable framework.
• Be always a “brand ambassador” and ensure brand integrity and clarity are always maintained.
• Model the company’s culture, vision, mission, and core values at all times.
• While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
Required Skills –

General Skills
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills
• Thorough understanding of financial reports including labour; ability to effectively direct and manage all facets of B&E.
• Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team, flexibility with work schedule.
• Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of B&E associates and follow up with corrections where needed; ability to motivate B&E associates and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8–12-hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.

Language
Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements
• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Pool & Beach Environment- constantly exposed to heat, high cold and wind, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications –
• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler’s card and TABC certification.

Experience –
• Minimum three years’ experience as Events Operations Manager or Banquets Manager in a similar capacity or three years’ experience as Assistant Director of Banquets or Events Operations in a smaller operation.
• Hotel operational exposure (i.e., F&B) preferred.
• Experience with a luxury or ultra-luxury property or brand preferred

Über uns

One of the most romantic hotels in Dallas, Rosewood Mansion on Turtle Creek® retains the intimate ambience of the private residence it once was. Meticulously restored interiors and impeccable service, attentive associates and thoughtful amenities make it an icon among Dallas luxury hotels. For decades, the Mansion Restaurant has been acclaimed as one of the best restaurants in Dallas for fine dining. A proud tradition of culinary excellence is at the heart of all dining experiences at Rosewood Mansion on Turtle Creek, which also presents guests with options for al fresco and in-room dining.