About this role
The primary function of the Banquet Manager is to assist in all areas of supervision, coordination, training and direction of all personnel for the Banquet Department.
Approach all encounters with guests and employees in a friendly, service oriented mannerMaintain regular attendance in compliance with Fairmont Hotels & Resorts standards, as required by scheduling with will vary according to the needs of the hotel.Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while workingComply at all times with Fairmont Hotels & Resorts standards and regulations to encourage safe and efficient hotel operationsInspect the rooms for assigned functions, making certain that every detail of the set up is doneCheck in servers, assign stations and pre-post function side work dutiesInspect table place settings, including table linen, china, glass, silverware and condiments for correct placement by set-up crew and to ensure that each element is clean, undamaged and attractiveSupervise the setting of buffet tables and other food service tables used for catering functionSupervise the handling, storage and security of all catering service equipmentSee that all scheduled functions take place on time and according to planContact host in charge of function to introduce him/herself and coordinate any last minute details regarding the functionResponsible for the department of all servers on the floor and supervise service received by the guests throughout each function assignedSupervise clearing and post function clean-up, check servers “out”, making sure that function rooms, aisle and storage areas are clean and equipment is cleaned and properly storedAssist Director of Banquets in all departmental administrative duties, i.e. scheduling, payroll, etc.Comply with all loss prevention guidelinesGet accurate count after guests are seated for plating and preparation of guest checkResponsible for cleanliness and organization of office, work aisles and storage areasWrite and post work schedules for future functionsOther duties as requiredSalary Range: 75 - 77K USD annually
At least 4 years of progressive experience in a hotel or a related field required. High School diploma preferred. Previous supervisory responsibility preferred.Long hours sometimes may be required. Medium work – exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequency or constantly to lift, carry, push, pull or otherwise move objects.Must be able to convey information and ideas clearlyMust be able to evaluate and select among alternate courses of action quickly and accuratelyMust work well in stressful, high-pressure situationsMust maintain composure an objectivity under pressureMust be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessaryMust have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular needMust be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guestsMust be able to work with and understand financial information and data and basic arithmetic functions Pay rate is $75,000.00 - $77,000.00 USD annually.
All your information will be kept confidential according to EEO guidelines.