At Kimpton it all starts with our culture, which is focused on supporting our employees' personal and professional growth. We believe that if we take care of our employees they will be able to take care of our guests, ensuring the satisfaction of our investors and our future. Our culture inspires confidence and leads to caring service that comes straight from the heart.

We also are a socially responsible employer and citizen thanks to our Kimpton EarthCare and Kimpton Cares programs. Kimpton EarthCare is our industry-leading environmental program in which we have adopted eco-friendly operational practices and products to do our part in supporting a sustainable world.

"Fortune Magazine named Kimpton one of the 100 Best Places to Work For in 2013!"

Experience with running social events (weddings, Bar Mitzvahs).

Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.

Effectively monitor the daily operations of the Banquet & In Room Dining Departments, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience.

Responsible for maintaining a strong client relationship and ensuring that all banquet & catering specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.

Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.

Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focus.

Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/IRD service staffs.

Manage the inventory, control and breakage/loss reduction of china, glass and silver as it relates to IRD and banquet services.

Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience.

Maintain a high level of service by constantly training and coaching all direct reports and staff.

Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet & In Room Dining levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.

Responsible for monthly scheduling and payroll for the Banquet & In Room Dining Department.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Must have strong background in running and operating social functions

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must be able to read and write to facilitate the communication process.

Requires good communication skills, both verbal and written.

Must possess basic computational ability.

Must possess basic computer skills.

Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.

Must have excellent interpersonal and sales-related skills.

Must have exceptional organizational, supervisory skills.

Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.

Must have exceptional food and beverage knowledge and pricing.

Physical Demands

Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

Must be able to lift up to 15 lbs. on a regular and continuing basis.

Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs.

May be required to lift trays of food or food items weighing up to 30 lbs.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.