Manager, Banquet Operations - InterContinental Mark Hopkins

What’s on the menu for your next career move? As our new Banquet Manager, you could be leading the charge to ensure our guests enjoy a truly memorable experience – whether they’ve worked up an appetite for a full conference banquet or are just joining us for a special getaway.

 

A little taste of your day-to-day:

 

Every day is different, but you’ll mostly be:



* Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work.

Communicate and enforce policies and procedures.


* Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies.

Alert management of potentially serious issues.


* Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.


* Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.

Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups.

Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.


* Meet with Kitchen Staff to review scheduled groups’ menu.

Ensure agreement of delivery times, amounts, and arrangements.

Coordinate any AV equipment, or other technical needs


* Ensure guests are greeted upon arrival.

Respond to guest requests and complaints in a prompt and professional manner.

Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.


* Review guest check with client after function and obtain signature.


* Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc.

in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.

Establish par levels for supplies and equipment.


* Control departmental labor and expenses.

Provide input into the preparation of the annual departmental operating budget.


* Ensure that equipment is prepared for the following day’s work.

Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis.

Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.

Notify Engineering immediately of any maintenance and repair needs.


* Promote teamwork and quality service through daily communication and coordination with other departments.

Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance and Guest Services.


* Interact with outside contacts:
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