Banquet Manager

Job Description
WHAT YOU WILL BE DOING:
Engaging service, delicious cuisine and legendary views make every special event atSwissôtelChicagoa truly memorable experience. Your leadership and organization strengths as Banquet Manager will ensure that each group function reflects your team’s commitment to quality, efficiency and superior guest service in our award-winning hotel!
Reporting to the Director, Banquets, the Banquet Manager will be responsible for fulfilling the client experience in our 65,000 square feet of state-of-the-art event center. The Banquet Manager will assist the Director, Banquets and in overseeing a large team of talented individuals and will be responsible for managing and working with the Supervisors in supervising Banquet events, employees and the overall department.
All areas of guest service and core standards
Daily supervision, coordination and direction of all colleagues in the Banquet and Banquet Set-up Department includingstaff supervision, tip distribution, ringing in of checks, alcohol distribution, etc.
Ensuring all functions maintain a first class and positive visual impact;
including ambiance, cleanliness, orderliness, décor and service flows.
Maintaining high staff morale and team spirit within the Banquet Department.
Leading and coaching all colleagues in the banquet services department
Assisting the Director, Banquets with overall recruiting, staffing and scheduling ensuring adequate staffing levels to satisfy guest needs.
Create and implement colleague-training initiatives
Implementing meeting and conference service standards.
Creating and implementing a preventative cleaning and maintenance program of all banqueting areas &
equipment.
Creating and implementing new processes and procedures to drive the department forward
The overall financial success of the department, including day-to-day payroll control, planning yearly capital improvements and exercising control of fixed and variable expenses.
The Director will partner with Meetings and Events, along with various Meeting Planners to produce positive Voice of the Guest scores.
Adhere to all budget guidelines that are established for each event.
Work together with the Culinary &
Stewarding team to ensure that all food service exceeds guest expectations and to promote teamwork as a strong component of the daily service culture.
Work with the Stewarding team to ensure that all equipment needs are met and all equipment is properly maintained.
Finding creative solutions and proactively solving problems in order to meet a demanding client base.
Creation and implementation of guest preference programs.
Actively involved on a day-to-day basis with creative buffet décor and establishing new ideas.
Work with the Conference Service &
Catering Department in order to ensure that revenues and guest satisfaction levels are maximized.
Maintain high level of professional appearance, demeanor and image of self / hotel
Consistently offer professional, friendly and engaging service
Any other tasks that may be assigned
Physical aspects of the position include but are not limited to the following:
Frequent walking throughout the shift
Occasional lifting and carrying up to 50 lbs
Occasional bending, kneeling, pushing, pulling, walking and standing
Occasional ascending or descending ladders, stairs and ramps