Banquet Manager Jobs in Massachusetts

Job Title: Assistant Director of Banquets Company: Starwood Location: Boston, MA Description: aspireAny hotel can offer you a job. But Westin proposes a gratifying career as distinct as our reputation. Through experience, training and strategic career development, our associates are inspired to achieve their goals while positively impacting the lives of our guests and coworkers. Their roles are as important as they are rewarding. At Westin you can learn, grow and succeed. Exceptional benefits, training and perks provide the basis for a renewing work experience. Be inspired to be your best. Be Westin.who we areSurrounded by history and soul, the prestigious Westin Copley Place is located in the heart of Bostons Back Bay with grand views of the city and the Charles River. As a AAA Four Diamond award winner, the hotel features 800 rooms, 4 restaurants and lounges, a health club/fitness center, indoor swimming pool, business center, conference center, and 26 meeting rooms with a total of 50,000 square feet of banquet space.job summaryThe Assistant Director of Banquetsis responsible for the short and long term planning and the day-to-day operations of the Banquet department. Specific duties include assisting the Director of Outlets, assisting potential guests in organizing functions, ensuring service standards and procedures are consistently applied, in additioin to coordinating activities with other departments in order to facilitate increased levels of communication and guest satisfaction (as measured by the Guest Satisfaction Index). The ideal candidate would enjoy leading and developing associates, resolving problems under time pressure, be detail oriented and have a passion for giving guests an exceptional experience.

Job Title: Director of Catering Company: Starwood Location: Needham, MA Description: Train, supervise and work with all catering and convention services staff, in order to solicit and book banquet and catering functions that ensure customer satisfaction and maximize hotel revenue and profitability.

Job Title: All Associate Positions and Catering Coordinators Company: Panera Bread Location: East Walpole, MA Description: All Associate Positions and Catering Coordinators

Job Title: Banquet Manager Company: Starwood Location: Boston, MA Description: Belong to the Sheraton Boston Team! Nestled in Bostons charming Back Bay, we provide a warm and comforting place to work. We are connected to the Shops at Prudential and Copley Place Mall as well as the Hynes Convention Center. Our memorable location is completed by inspiring meeting facilities, impeccable service and world-class catering. We are New Englands premier hotel featuring 1,216 guestrooms, 2 restaurants, onsite Starbucks™, fitness center, indoor pool and 53 meeting rooms with a total of 70,000 square feet of event space. We are always seeking team members that enjoy providing thoughtful service to our guests. With an exceptional benefits package and training opportunities, a rewarding experience awaits you at the Sheraton Boston Hotel.The Banquet Manager is responsible for the short and long term planning and the day-to-day operations of the Conference Banqueting department. Specific duties include assisting potential guests in organizing functions, ensuring service standards and procedures are consistently applied, in additioin to coordinating activities with other departments in order to facilitate increased levels of communication and guest satisfaction (as measured by the Guest Satisfaction Index). The ideal candidate would enjoy leading and developing associates, resolving problems under time pressure, be detail oriented and have a passion for giving guests an exceptional experience.

Job Title: Banquet Supervisor Company: Starwood Location: Boston, MA Description: aspireAny hotel can offer you a job. But Westin proposes a gratifying career as distinct as our reputation. Through experience, training and strategic career development, our associates are inspired to achieve their goals while positively impacting the lives of our guests and coworkers. Their roles are as important as they are rewarding. At Westin you can learn, grow and succeed. Exceptional benefits, training and perks provide the basis for a renewing work experience. Be inspired to be your best. Be Westin.who we areSurrounded by history and soul, the prestigious Westin Copley Place is located in the heart of Bostons Back Bay with grand views of the city and the Charles River. As a AAA Four Diamond award winner, the hotel features 800 rooms, 4 restaurants and lounges, a health club/fitness center, indoor swimming pool, business center, conference center, and 26 meeting rooms with a total of 50,000 square feet of banquet space.job summarySupervise and participate in the set-up, clean -up and maintenance of meeting and banquet rooms following the service standards set out by the departmental management. Upon customer request, locate and deliver convention material to designated location. Perform other duties as requested, such as moving furniture in and about the hotel.

Job Title: Director of Catering Sales Company: Gecko Hospitality Location: Springfield, MA Description: Director of Catering Sales Description Find the best restaurant jobs with a Gecko Hospitality Recruiter. Catering Sales Manager We are currently looking for a Catering Sales Manager who will be responsible for overseeing all Catering Sales activity in our Springfield market. This is a great opportunity for the right, high energy candidate looking for a flexible work schedule and the ability to realistically make $60,000 a year plus a full benefits package.   Essential Job Functions: Develops overall strategic catering sales plan. Communicates with store operations on marketing, advertising, promotional plans, and catering sales strategies. Works with GM to help with soliciting group orders. Physically calls on buildings, making new business contacts and distributing samples such as muffins; ordering forms; menus. Promptly follows up on all customer calls and requests in an efficient and expedient manner. Manage business cards database and proactively market to them for catering sales. Develops, manages and monitors all catering sales budgets. Engages operational and merchandising personnel and where applicable, establishes new strategies for catering sales programs. Leads the direction for all catering leads activity. Focuses on revenue-producing activity and maximizes selling time by dedicated 80% work time on direct Sales efforts. Qualifications/Skills Required: Is the face of catering and must embody all of the attributes of the restaurant. Minimum 3 years experience in sales and has created sales markets for restaurants through a wide variety of channels, specifically business to consumer. Working knowledge of operations. Must be organized, have a sense of urgency, develop rapport with customers, multi-task, sharp with a professional personality. A demonstrated record of achieving objectives within time, cost and profitability parameters through a thorough understanding of the sales process. Possess a proven sales record of success in working with growth-oriented, dynamic organizations. Aggressive sales builder - one who sets goals that exceed expectations Ability to interface effectively with operating management at all levels of the company by virtue of keen business acumen, professional competence, personal integrity, management style, and strong communication skills. This company believes in empowering its Sales Managers with the authority and responsibility to do what it takes to achieve your sales goals Email me your resume to Register to View and feel free to give me a call at Register to View so we can talk about you and your career goals. Benefits: Medical Dental 401K Plan Paid Vacation Long Term Disability Vision Life Insurance Contact Information Brian Blum, CPC Register to View phone fax Position Information Location: Springfield, MA US Salary/Wage: $50,000 - $60,000 Status: full-time Job Category: Restaurant Last Updated Date: 2010-02-08 16:39:29 <

Job Title: Assistant Director of Banquets Company: Boston Park Plaza Hotel (The) Location: Boston, MA Description: Created in 1927 by the great hotelier E.M. Statler as a grand American hotel, it was called a "city within a city". Today it takes pride in serving Boston as a destination itself, housing under one roof some of Boston's most famous restaurants and lounges, including Pairings Restaurant, McCormick & Schmick's Seafood Restaurant and Smith & Wollensky's Steakhouse located in the Castle at Park Plaza, beauty salon/barber shop, airline offices, Business Center, full-service concierge, fitness center, shoe shine and more.Enter the hotel's palatial Grand Lobby and you experience the grace and warmth that is its signature whether serving Afternoon Tea in Swan's Café or hosting a convention or gala dinner for 2,000.The hotel was designed for celebrations from its Imperial Ballroom with sparkling crystal chandeliers, gilded balconies and proscenium arch stage accommodating 2,000 to the more intimate setting for 50 in the Old Boston atmosphere of the oak-paneled Hancock Room. The Executive Chef and his staff creatively assist in menus from special requests to kosher catering.POSITION PURPOSEAssist the Director of Food & Beverage in directing and organizing the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. ESSENTIAL FUNCTIONSAVERAGE %OF TIME20% Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.10% Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.10% Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.10% Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.10% Implement effective control of food, beverage and labor costs among all sub-departments.10% Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.10% Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.10% Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.10% Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.Other:Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:· Monitor hote...

Job Title: Banquet Manager - InterContinental Boston Company: IHG Location: Boston, MA Description: Do you see yourself as a Banquet Manager?   What's your passion?  Whether you're into sports, shopping or karaoke, at IHG we're interested in YOU.  At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do.  And we're looking for more people like this to join our friendly and professional team.  This challenging position has overall responsibility for the execution of all banquet events to ensure optimum performance, and superior guest service, of all functions.   Key responsibilities of the role include: Supervise day-to-day activities of the banquet department, communicate objectives and schedule/assign work. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions, and that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen and supplies and to ensure that no re-usable goods are wasted. Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed and properly stocked according to anticipated business volumes. May handle incoming/outgoing boxes and exhibit materials.  You may serve as Manager on Duty. Qualifications include some college or advanced food and beverage operations training and two years experience in banquets or food and beverage operations, including one year supervisory experience, or an equivalent combination of education and experience. Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.   Other Information - May be required to work nights, weekends, and/or holidays. This job requires ability to perform the following: carrying or lifting items up to 50 pounds, moving about the function areas, handling objects, bending, stooping and kneeling.   In return we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan.   Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people.  Most importantly, we'll give you the room to be yourself.    So what's your passion?  Please get in touch and tell us how you could bring your individual skills to IHG.   IHG is an equal opportunity employer  M/F/D/V

Job Title: Director of Banquets Company: Mandarin Oriental, Boston Location: Boston, MA Description: Strategic Intent It is the mission and intent of this position that the Director of Banquets will help in the overall day to day operation, and long term outlook of the catering facilities. The Director of Banquets will help create a pleasant environment and experience for guests. Scope of Position The Director of Banquets will have operational and financial responsibility for the overall Banquet operation. He/she is overseeing the overall organization, insuring the implementation and consistency of the company standards. Organizational Structure The Director of Banquets reports directly to the Director of Food & Beverage. Duties and Responsibilities 1. Major responsibilities: * Support company's philosophy and company culture through the use of Pillars of Legendary Quality Experiences, Departmental Legendary Quality Experiences, Guiding Principles and D.E.L.I.G.H.T, on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement * Provide leadership and support for all Banquet colleagues. * Trains, evaluates and schedules Banquet colleagues in accordance with the standards of the company policies and guidelines. * develop and maintain all training programs on a continual basis to insure a high degree of professionalism within the colleagues. * schedule all colleagues to maintain the service standards of Mandarin Oriental while operating within budgeted labor cost guidelines. * ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel. * maintain daily housekeeping program to include storage and operational areas and colleague appearance. * responsibility for shift supervisory duties on a regular basis, especially with VIP and "at cost" functions. * coordinate and insure the needs of the Catering department with the managers of interrelated departments. * prepare the payroll and gratuity reports as required. * prepare banquet checks with all back-up for collection at the end of functions. * attend regular catering meetings to obtain information of the upcoming contracted functions. * organize and orchestrate any last minute changes or details to functions. * constantly monitor the colleague's appearance, attitude, and degree of professionalism to insure their strict adherence to Mandarin Oriental's standards of quality service. * The ability to directly oversee the actual set-up and service of contracted functions by giving specific menu information to the servers, by coordinating the timing of the events with the Executive Chef / Banquet Chef and by assigning functions to the Assistants and Banquet Servers to insure the success of the function. * conduct regularly departmental meetings and to provide a regular forum for improving departmental communication. * take an active role in implementing safety procedures and following up within the department. * The ability to perform other tasks or projects as assigned by hotel management.

Job Title: Banquet Supervisor Company: Starwood Location: Waltham, MA Description: Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience. 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. Responsible for maintaining a strong client relationship and ensuring that all convention 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 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 focused operation. Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels.Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.