Assistant Banquet Manager

Temps plein

Richmond Hotel

Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol.

Omni Richmond’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Richmond Hotel may be your perfect match.

Department: Banquet

Purpose: Assist the Banquet Manager with the day-to-day operation of all events. Ensure delivery of the highest possible levels of customer satisfaction and team development through standards of service and care.

Reports to: Banquet Manager

Essential Functions:

• EXAMPLE OF DUTIES:
• Help manage and direct the staff in the Banquet Department that consists of Banquet Supervisors, Houseman, servers, captains, and bartenders.
• Manages 15,000 square feet of meeting space from the lower lobby level to the 18th floor.
• Assist in scheduling and coordinating with the Banquet Manager of all banquet events on the Lower Lobby, Lobby, Third, and 18th floors. Ensure room setup, housekeeping, and rehab standards consistently meet the departmental stated standards and as detailed by client instructions.
• Assist in the Forecast and help manage payroll.
• Maintain an “On the Floor” management presence throughout each event.
• Scheduling and assignment of staff to ensure optimum management of Banquet events based on levels of business.
• Ensure all banquet event organizers meet to confirm details of their event. Prior to the organizer departure, ensure the group comment card is completed and reviewed and any follow up with any action that is required to be taken.
• Liaison with and maintain excellent communications with all relevant departments to assist with the smooth running of all Banquet Events.
• Ensure Charge Captains and Captains are in post at least one and a half-hour prior to start of event and they carry out all required duties as stated in their job descriptions. Always confer prior to and throughout the event regarding special instructions, service times, etc.
• Ensure all staff report for duty on time and that their standards of dress and presentation is as per standard.
• Ensure pre-meal briefings are carried out for all events with captains, team members, and relevant support departments, i.e., culinary, etc.
• Ensure Captain’s Reports are completed for each event with relevant information and comments noted along with any additional management comments and signatures.
• Ensure all relevant quality and standards issues are noted in the departmental quality log. Departmental quality issues are investigated fully, and a permanent resolution is found.
• Ensure correct “closure” of functions room is carried out after all events.
• Ensure accountability and “Full Business partnership” throughout the department.
• Document training and development programs for Team Members.
• Assist the Banquet Manager to update the departmental Omni SOP manual to drive standards forward.

Managerial Requirements:

• Clear, concise written and verbal communication skills.
• Ability to sell concepts and ideas to management, peers, and employees.
• Experience making presentations in front of groups.
• Demonstrate team building experience.
• Track record promoting an atmosphere of teamwork.
• Build morale and spirit.
• Solid career progression up through the ranks.
• Abilities to inspire, train, and develop people for promotion.
• Experience communicating, training, and managing multi-lingual staff.
• A mentor who has inspired, trained, and developed people for promotion.
• Instill a guest service attitude in all employees.
• Instill a "can-do" attitude in employees.
• Coach employees how to resolve and de-escalate conflicts.
• Instill a calm, organized approach in all situations.

Business Skills:

• Strong technical skills.
• Excellent time management skills.
• Strong organizational skills.
• Excellent knowledge of computers.
• Strong customer service orientation and skills.
• Excellent listening skills.
• Exceptional detail in follow-up.
• Strong budgetary, projections, and cost control skills.
• Excellent cost control skills
• Solid scheduling experience.
• Follow/enforce company policies and procedures.
• Resolve problems.
• Assume responsibility/accountability.
• Excellent safety and sanitation skills.
• Understand security requirements.
• Thorough understanding of HR requirements and regulatory agency requirements.
• Create a courteous, friendly, professional work environment.
• Provide overall direction, coordination, and ongoing evaluation of operations.
• Creative problem-solving skills.
• Ability to quickly evaluate alternatives and decide on a plan of action.
• Think creatively.
• Forecasting skills.
• Represents management at functions.
• Determines set-ups in conjunction with Director of Catering.
• Coordinates functions with service staff, Chef and Head Steward.
• Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
• Food costs conscious, coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
• Briefs waiters on functions and procedure of service.
• Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
• Maintains the equipment entrusted to his care and keeps pars up.
• Maintains records, reports, closing reports and payroll costs.
• Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.
• Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
• Maximizes profits in the department through effective management techniques, always keeping in mind guest satisfaction.
• Stay updated on new food and wine trends. Sets the pace and the good example for a successful quality operation.

Tools and Equipment:

• Coffee maker/urn, toaster, microwave, beverage machines, bus trays, dishware, silverware, glassware, queen-mary cart, telephone, pen/pencil

Working Environment:

• Interior of hotel, in the restaurant, lounge and kitchen areas, with exposure to extreme temperatures.

• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure to food items and beverages.