Donohoe Hospitality Services (DHS) is an independent hotel management company that manages full-service and limited-service hotels under the Marriott, Hilton and Intercontinental Hotels Group brands. Currently, Donohoe Hospitality Services manages and has under development over two thousand hotel rooms representing $500 million in hotel assets and is ranked in the top thirty-five management companies nationally by total revenues. DHS is a wholly owned subsidiary of The Donohoe Companies, Inc.

The Donohoe Companies (TDC) is an organization that has a history of business success and civic achievement in the District of Columbia, Maryland and Virginia. Founded in 1884, TDC has grown to be one of the largest (ranked in the top fifty) private companies in the metro area. At Donohoe, we've known for over 120 years that it's our employees that have made us one of the oldest and most stable private employers in Washington, D.C.

Here at Donohoe Hospitality Services, we bring our own high standards of quality to the table; we invite you to bring yours!

Full-time employee benefits include: 401K w/ employer match, medical, dental, vision, leave time, guestroom discounts, trade discounts, training and more.

DHS is an equal opportunity employer.

Donohoe Hospitality Services is always looking for the most qualified and experienced professionals in the industry. We invite you to view our current career opportunities and apply.

BANQUET MANAGER

Position Summary:

Responsible for directing the catering sales effort and forecasting banquet revenues. Operational responsibilities include direct supervision of banquet staff to ensure a consistent quality of service.

Essential Functions:

1. Ensure that once a booking is confirmed, all detail and requirements are noted, including but not limited to number of covers, where to assemble, where to serve, details of menu, plan of tables and entertainment.
2. Compile duty rosters, making certain that adequate numbers of experienced staff will be on duty.
3. Greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint.
4. Check the function room and cloakrooms for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified.
5. Brief the bar and waiting staff before the function commences.
6. Ensure that surplus equipment is removed once the function is over and returned to its correct storage place.
7. Give guest letters and comments to the catering manager.
8. Work closely with the sales department to maximize revenue.
9. Maintain written and verbal communication with meeting planners and groups to determine setups, numbers attending, types of facilities required, meal arrangements and other special needs.
10. Upsell convention and conference service capabilities. Contact clients to sell special amenities and/or extra to enhance meetings.
11. Guide clients through property limitations.
12. Extensive knowledge of hotel features.
13. Know meeting room sets and A/V requirements.
14. Ensure that all safe food-handling procedures are followed by staff
15. Ensure the cleanliness of the meeting space and storage spaces before, during and after a function.
16. Responsible for following proper requisitioning procedures for alcohol and/or mixers.
17. Responsible for creating an accurate function/catering event bill/invoice for the client.
18. Responsible for training, supervising and monitoring alcohol awareness programs such as TIPS are followed by the staff.
19. Responsible for requisitioning/ordering necessary A/V equipment or additional equipment as needed from outside vendors.
20. Responsible for the maintenance and storage of all A/V and other equipment.
21. Responsible for the banquet linen inventory including but not limited to storage, inventory process and pre-staining of linen.
22. Responsible for the proper set-up of each function.
23. Responsible for proper setup and storage of banquet props, china, silverware and service ware.
24. Responsible for maintaining and ordering banquet disposables and food items within budgeted amounts.
25. Responsible for training and supervising staff on proper service standards and hotel or brand guest service standards.
26. Adhere to all work rules, procedures and policies established by the hotel, including, but not limited to, those contained in the employee handbook.


Secondary Responsibilities:
- Actively participate within the community to create booking opportunities.

Education and Experience:

- Previous sales/catering experience.

Skills and Abilities:

- Good communication skills.
- Excellent listening skill.

Position Summary:

Responsible for directing the catering sales effort and forecasting banquet revenues. Operational responsibilities include direct supervision of banquet staff to ensure a consistent quality of service.

Essential Functions:

1. Ensure that once a booking is confirmed, all detail and requirements are noted, including but not limited to number of covers, where to assemble, where to serve, details of menu, plan of tables and entertainment.
2. Compile duty rosters, making certain that adequate numbers of experienced staff will be on duty.
3. Greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint.
4. Check the function room and cloakrooms for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified.
5. Brief the bar and waiting staff before the function commences.
6. Ensure that surplus equipment is removed once the function is over and returned to its correct storage place.
7. Give guest letters and comments to the catering manager.
8. Work closely with the sales department to maximize revenue.
9. Maintain written and verbal communication with meeting planners and groups to determine setups, numbers attending, types of facilities required, meal arrangements and other special needs.
10. Upsell convention and conference service capabilities. Contact clients to sell special amenities and/or extra to enhance meetings.
11. Guide clients through property limitations.
12. Extensive knowledge of hotel features.
13. Know meeting room sets and A/V requirements.
14. Ensure that all safe food-handling procedures are followed by staff
15. Ensure the cleanliness of the meeting space and storage spaces before, during and after a function.
16. Responsible for following proper requisitioning procedures for alcohol and/or mixers.
17. Responsible for creating an accurate function/catering event bill/invoice for the client.
18. Responsible for training, supervising and monitoring alcohol awareness programs such as TIPS are followed by the staff.
19. Responsible for requisitioning/ordering necessary A/V equipment or additional equipment as needed from outside vendors.
20. Responsible for the maintenance and storage of all A/V and other equipment.
21. Responsible for the banquet linen inventory including but not limited to storage, inventory process and pre-staining of linen.
22. Responsible for the proper set-up of each function.
23. Responsible for proper setup and storage of banquet props, china, silverware and service ware.
24. Responsible for maintaining and ordering banquet disposables and food items within budgeted amounts.
25. Responsible for training and supervising staff on proper service standards and hotel or brand guest service standards.
26. Adhere to all work rules, procedures and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
27. Demonstrate the leadership qualities as outlined in the DHS Leadership Job Requirement Chart


Secondary Responsibilities:
- Actively participate within the community to create booking opportunities.

Education and Experience:

- Previous sales/catering experience.

Skills and Abilities:

- Good communication skills.
- Excellent listening skill.