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Banquet Manager
Property Name
Sacramento Marriott Rancho Cordova
Job Title
Banquet Manager
Rancho Cordova
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories
F&B - Banquets, F&B - Food & Beverage

Stanford's Corporate Culture

Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.

Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.

Job Description

The Sacramento Marriott provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to or 916-267-6715 to let us know the nature of your request.


Director of Food & Beverage


Manager will work days or nights, weekdays or weekends as business in the banquet area requires.


  • Ability to understand Guests’ service needs.
  • Ability to be well organized, maintain concentration, prioritize and complete all work assigned.
  • Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
  • Ability to converse calmly with irate Guests’, co-workers or supervisors in sometimes tense situations.
  • Ability to perform job functions with minimal supervision.
  • Ability to work cohesively with co-workers and other departments as part of a team.
  • Ability to adhere to posted work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
  • Ability to plan, prioritize and organize work.


  • Interview and hire staff.
  • Train, motivate and monitor staff performance to ensure that guests consistently receive outstanding service.
  • Prepare payroll.
  • Schedule and assign duties for all department staff.
  • Select and train captains and servers in technical as well as the service aspects:
  • Conduct pre-meal briefings
  • Monitor service during meals
  • Provide sample setups for each meal
  • Conduct pre-meal employee inspection
  • Responsible for table settings, service orchestration and housekeeping during meal service.
  • Responsible for maintenance and overall appearance of banquet rooms to include cleanliness, attractive decorations, etc.
  • Responsible for customer signature on each banquet check and securing payment for each banquet event.
  • Familiar with operating procedures of kitchen, housepersons, bars and stewards department.
  • Supervise bar service during the function.
  • Responsible for the financial performance of Banquet Service, Banquet Beverage and Conference Services.
  • Schedule according to staffing guidelines.
  • Control food/beverage flow to and from function rooms recognizing that all products are hotel property prepared for the exclusive consumption of the client.
  • Control setup and breakdown of china, glass and silverware according to standard operating procedures. Particular emphasis must be placed on tray breakdown (servers).
  • Control linen usage and return.
  • Responsible for proper use of equipment used in servicing food and beverage functions. Recommend repairs, maintenance, and replacement where applicable.
  • Co-responsible for food quality through friendly and close cooperation with the banquet chef and kitchen.
  • Responsible for maintaining a high rapport with the catering department, kitchen, and all other departments to ensure quality guest service.
  • Responsible for service of outside catering events.
  • Other duties as assigned by Director of Food and Beverage, Director of Catering or management.


The frequency codes assigned in these job descriptions are:

Rarely less than 1%

Occasionally 1-33%

Frequently 34-65%

Constantly 66-100%

SITTING: Frequently.

STANDING/WALKING: Occasionally on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES): Occasionally. Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING: Occasionally. Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST): Occasionally. Lifting and completing tasks at different levels.



LEG/FOOT USE: Occasionally.

REACHING (OVERHEAD/EXTENSION): Occasionally. Lifting and completing tasks at different levels.




LIFTING/CARRYING: Frequently lifting/moving up to 10 pounds. Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS: Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to listen to others in person and on the telephone.

VISION: Constantly required to see up close and ability to adjust focus. Occasionally required to see distances. Color vision required.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.

Job Requirements



Training Intermediate Teamwork Advanced Employee Relations Novice Detail Oriented Intermediate Customer Service Advanced Conflict Resolution Novice Microsoft Office Intermediate


Spanish Novice MICROS Some Knowledge ADP Payroll Some Knowledge Behaviors


Team Player: Works well as a member of a group

Leader: Inspires teammates to follow them

Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well


Enthusiastic: Shows intense and eager enjoyment and interest

Dedicated: Devoted to a task or purpose with loyalty or integrity




Work-Life Balance: Inspired to perform well by having ample time to pursue work and interests outside of work

Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization




High School or better.


Bachelors or better.


Licenses & Certifications


Driver's License (valid)




Alcohol Training