Banquet Mgr – Banquets Position Available In Charleston, South Carolina

Banquet Mgr – Banquets Hyatt House Charleston Historic District 560 King Street, Charleston, SC 29403 Banquet Manager Charleston, SC Description Job Summary The Banquet Manager is responsible for ensuring the efficient operation of the Banquet Department with a focus on cost control and exceptional guest service. The BM oversees all aspects of a banquet or event, including set-up, serving, and cleanup. The BM oversees hiring, training, coaching, disciplining, and reviewing banquet staff. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Education & Experience High School diploma or equivalent required; previous experience required. Demonstrate creativity and knowledge of food and beverage desired. Must have a valid driver’s license for the applicable state. Leadership skills Must be proficient in general computer knowledge especially Microsoft Office Must be able to work independently and simultaneously manage multiple tasks; strong organization and presentation skills Requirements Job Duties & Functions Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Avion standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Always comply with Avion standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR & First Aid. Prepare schedules and wage progress reports for all Banquet employees. Prepare payroll for the Banquet, The Placery, Pour Tap room department. Assist as necessary in the setup, service, and breakdown of banquet functions. Coordinate all banquet related food and beverage requirements with the appropriate department(s). Keep the kitchen informed of accurate counts for plating and buffets. Recruit, hire, train and evaluate all Banquet personnel with the assistance of the Food & Beverage Director. Review menu/service with Catering/ Conference Manager and Culinary teams. Maintain up to date details on banquet functions and communicate to supervisors/captains. Responsible for ongoing training of captains/hourly employees to maintain standards of service and guest service scores. Respond to guests’ requests as needed. Prepare banquet checks, obtain guest signatures, and inform client of payment procedures at the completion of all assigned functions. Order all materials and equipment that require ordering or need to be replaced. Requisition liquor, etc. for banquet bars. Responsible for safety, sanitation, and cleanliness of service areas. Responsible for loss prevention programs among service employees. Attend Weekly Food & Beverage BEO and other hotel leadership meetings to ensure proper communication between departments. Participate in required M.O.D. coverage as scheduled. Conduct menu classes as necessary to develop staff. Review Banquet Staff’s hours worked for payroll compilation and submitted to accounting on a timely basis. Supervise the work of Banquet Captains/supervisors and observe the performance of hourly service personnel. Assist Catering/ CS Manager with special promotions or changes. Responsible for control and maintenance of all service equipment. Write service requests as necessary. Cross train as necessary as a manager/supervisor in other F&B Outlets Assist audio/visual company, as necessary. Be familiar with the operation of the P.O.S. system. Correct hazards and notify the General Manager. Submit order of all supplies (candles, note pads, pens, uniforms) to General Manager or Director of F&B for approval and maintain inventory levels. Handle items for “Lost and Found” according to the standards. Other duties as requested by General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated O = Occasionally 0% 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. F Associate is subject to outside environmental conditions: No effective protection from weather. N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour. O Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level. N Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body. N Associate is subject to hazards: Includes a variety of physical conditions. N Frequency moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. N Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.

Associate is subject to oils:

There is air and/or skin N exposure to oils and other cutting fluids. N Associate is required to function in narrow aisles or passageways. N Associate is exposed to infectious diseases.

N None:

Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).

F Physical Requirements Frequency Climbing:

Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.

N Balancing:

Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.

N Stooping:

Bending body downward and forward N by bending spine at waist. Requires full use of the lower extremities and back muscles.

N Kneeling:

Bending legs at knee to come to rest on N one or both knees.

Crouching:

Bending the body downward and forward by bending leg(s) and spine.

N Crawling:

Moving about on hands and knees or hands and feet.

N Reaching:

Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).

O Standing:

Remaining upright on the feet, particularly for sustained periods of time.

O Walking:

Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

F Pushing:

Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

O Pulling:

Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

O Finger Dexterity/Grasping:

Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.

F Feeling:

Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

F Talking:

Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.

C Hearing:

Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.

C Repetitive Motions:

Making substantial movements (motions) of the wrists, hands, and/or fingers.

F Vision:

Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes. C