JOB REQUIREMENTS: Banquets & Events Manager GENERAL PURPOSE Plan and
manage all banquet functions and special events at Hotel Northland to
achieve customer satisfaction, quality service, and compliance with
policies and procedures while meeting/exceeding financial goals. This
position is responsible for the planning and execution of all banquets
booked by the sales team, overseeing banquet captains, the set-up team,
and banquet bartenders. The role also involves developing and
implementing special hotel events coordinating with various departments
to ensure successful execution of both internal and external events
while maintaining the hotel\'s standards of excellence. During slower
banquet periods, this role will assist with supervision of the hotel\'s
other F&B outlets. ESSENTIAL DUTIES/RESPONSIBILITIES Manage the banquet
staff by training, developing, empowering, coaching, resolving problems,
providing open communications, and recommending discipline actions to
the Director of F&B. Ensure Marriott brand standards (including required
trainings) are maintained. Coordinate with the sales team to understand
client requirements for banquet events and ensure proper execution of
all details according to client specifications and hotel standards.
Attend weekly BEO meetings lead by Sales/Catering team. Develop detailed
plans for each catered event in conjunction with the hotel\'s function
committee (Director of F&B, Executive Chef, Banquet Chef, and other
relevant departments). Oversee the banquet captains & banquet staff and
ensure proper staffing, setup, and service for all banquet functions.
Oversee department scheduling and time card/payroll approvals. Plan,
coordinate, and execute hotel-specific activations such as Mother\'s Day
Brunch, Easter Brunch, and other special promotions to enhance guest
experience and increase revenue. Create and implement promotional events
that capture a larger share of the local market while showcasing the
hotel\'s food and beverage offerings. Hold pre-function meetings with
servers to ensure smooth, efficient service; assign server stations and
coordinate the timing of courses. Monitor and control the
maintenance/sanitation of banquet areas and equipment to protect assets,
comply with regulations, and ensure quality service. Work with the
Director of F&B on controlling labor and expense costs for banquet
operations and special events. Respond to customer trends, needs,
issues, comments, and problems to ensure a quality experience and
enhance future sales prospects. Conduct post-event evaluations to assess
success, gather feedback, and identify areas for improvement. Assist
with occasional manager coverage in food and beverage outlets when
banquet schedule permits. Assist in daily operations of the restaurant
and room service and the bar. Supervise the shift\'s operations in the
outlet(s) and liaise with the kitchen staff to ensure smooth operations,
compliance with procedures and safety regulations and an optimal level
of quality service and hospitality are achieved. Flexible, forty to
fifty-five hour work week. No travel required. OTHER
DUTIES/RESPONSIBILITIES Perform special projects and other
responsibilities as assigned by the Director of F&B. Participate in task
forces and committees as required. Assist in the development of annual
budgets and marketing plans for the banquet department. SUPERVISORY
DUTIES Directly supervises banquet captains and indirectly oversees ten
to twenty banquet service staff members. JOB QUALIFICATIONS Knowledge
Requires thorough knowledge of banquet and event management practices
and procedures to perform non-repetitive analytical work. Familiarity
with Banquet Event Orders, event diagrams, labor forecasting, and menu
design best practices. Knowledge of hotel policies and procedures and
the ability to determine course of action based on these guidelines.
Strong supervisory and management communication skills required. Ability
to investigate and analyze current activities or information and make
logical conclusions and recommendations. Ability to make decisions
guided by established policy and procedures while adapting to unique
event requirements. Good oral and communications skills. Must have
professional appearance and attitude Skills Excellent comprehension for
assisting with guest and associate matters. Interpreting instructions
from superiors. Strong organizational skills with the ability to manage
multiple events simultaneously. Excellent vision required for inspecting
event spaces, expediting food, cleaning equipment, reading floor plans,
charts, and schedules. Excellent oral and written communication skills
for interacting with guests, associates, and clients, issuing
instructions, and communicating policies. Excellent comprehension
required to read and implement policies and procedures; writing
schedules and reading forecast and SOPs. Knowledge of chemicals/agents
for training purposes related to banquet service and cleanliness.
Proficiency in event planning software and tools. Excellent literacy
necessary to read BEOs, process gratuities and payroll, etc. Abilities
Ability to lift, push, pull and carry tables, chairs, trays, plates, and
chaffing dishes on a daily basis, 20-40 lbs. Bending - Bend to pick up
dropped items as needed. Bend to assist in serving food or getting
supplies. Mobility - 95% of shift covering all areas of banquet venues
and occasionally outlets while supervising. Ability to work in a
fast-paced environment and handle high-pressure situations during
events. Ability to multi-task and prioritize responsibilities during
simultaneous events. Bending/kneeling required for taping down cords,
skirting tables, picking up floor after function, occasionally.
Education/Formal Training Bachelor\'s degree in hospitality management,
culinary arts, or related field preferred and/or sufficient prior
similar work experience. Experience Minimum of three years of experience
in banquet or event management, preferably in a hotel or restaurant
setting. Experience in supervising banquet venue staff and coordinating
with other departments. Material/Equipment Used Computer systems for
event planning and management, POS systems, telephone, credit card
machine, photocopier, banquet service equipment, audio-visual equipment,
and liquor and soda dispensing systems Environment Inside 95% of
workday. ** OTHER EXPERIENCE AND QUALIFICATIONS:
Education/Formal Training Bachelor\'s degree in hospitality management,
culinary arts, or related field preferred and/or sufficient prior
similar work experience. Experience Minimum of three years of experience
in banquet or event management, preferably in a hotel or restaurant
setting. Experience in supervising banquet venue staff and coordinating
with other departments. ** APPLICATION INSTRUCTIONS: E-Mail a
Rsum: lphillips@hotelnorthlandgreenbay.com
