Banquet Manager

PRIMARY OBJECTIVE OF POSITION:

To coordinate the activities of the banquet department to deliver quality products and services to guests. Achieve a high level of guest satisfaction while maintaining high level of service as per Langham Hospitality Group Brand Standards and Forbes standards. 

RESPONSIBILITIES AND JOB DUTIES:

• To finalize food, beverage and meeting room set-up requirements. 
• Familiarization with catering's standard operating procedures and adhering to these guidelines.
• To be prompt and accurate in completion of assigned projects. 
• To establish and maintain customer contact at all functions.
• To establish communication with the executive and banquet chef, banquet staff, catering service managers, and catering staff.
• To recommend and identify new ideas, methods and markets.
• To promote energy conservation and other sustainability programs along with achieving accident prevention goals.
• Tracing files to ensure proper finalization of program.
• Inspection of operations three times each shift.
• Conduct training classes for new serving and set-up equipment.
• Perform duties of managers when necessary to ensure property management coverage is maintained.
• Perform duties of line employees as needed under high volume and emergency situations.
• Report for duty as scheduled by direct supervisor according to operating hours.
• Provide maximum levels of guest service while maintaining Langham Hospitality Group standards.
• Be fully versed in all Forbes service standards, train, reinforce and ensure the proper execution of those standards.
• Other duties as assigned by direct supervisor.

PHYSICAL DEMANDS:

• Activities include standing, reaching, bending, pushing, pulling, handling, grasping, lifting, carrying, seeing, hearing, talking, walking. Considerable repetitive motion of hands and wrists as pertaining to pouring of drinks from bottles and shaking with shakers.
• Requires the ability to lift and carry object weighing up to 50 pounds.
• Standing for 90% of work shift is required.

SPECIAL SKILLS REQUIRED:

• Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and equations using percentages.
• Ability to walk, stand and or bend continuously to perform essential job functions.
• Ability to communicate in English, both orally and in writing, with guests and associates. 
• Ability to use patience, tact and diplomacy to defuse anger and to collect accurate information to resolve problems.
• Ability to work under pressure and handle stressful situations during busy periods.

EDUCATION & EXPERIENCE REQUIRED:

• Previous experience as a manager in a high volume upscale or luxury operation.
• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. 
• College degree preferred.

LICENSES OR CERTIFICATES:

Ability to obtain any government required license or certificates. 

SALARY RANGE: 

$67,200 - $84,000/annually, plus Banquet incentive plan

BENEFITS FOR FULL-TIME WORKERS INCLUDES: 

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• Paid Holidays
• Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums)
• Basic Life Insurance, AD&D, and Short-Term Disability (company paid)
• Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase)
• 401k plan with Roth option and employer match
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking
• Guidance Resources – company paid benefit for personal counseling

EOE, Including, Disability/Veterans