Banquet Manager Jobs in Rhode Island

Job Title: Banquet Manager Company: Hotel Viking Location: Newport, RI Description: Job Summary: Premier hotel in Newport seeks a seasoned Banquet Manager with experience at a luxury destination property to take full ownership of, organize, and manage the activities of the Banquet Department. Ideal candidate will be expected to maintain high standards of food and beverage quality, service and products to maximize profits. Responsible for all meeting, function, and wedding space as well as off-site catering venues. Job Description/Essential Duties: Successful candidates will be expected to: · Guarantee the prompt and efficient service of all meals, snacks, functions and beverages to the required company standards. · Ensure that the staff adhere to uniform/dress code policy, as well as offer professional and courteous service to their customers. · Make certain all banquet space is clean and well maintained. · Verify that all table appointments, including flower arrangements, place settings, etc. are impeccable and to BEO specifications. · Confirm that consumable and non-consumable goods are ordered, correctly stored and inventoried. · Ensure that staffing levels are correct, meet agreed standards, and are not exceeded without prior consultation. · Hold regular performance appraisals with all line staff, identifying areas for development and training needs. · Delegate and/or conduct such training as determined above, as well as carry out regular on-the-job training to agreed standards. · Conduct training and development programs within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. · Be fully acquainted with all requirements regarding a food and beverage operation. · Circulate throughout all areas maintaining a high profile with customers and staff. · Hold and document regular staff meetings. · Stay current on industry trends and make suggestions for improvement as appropriate. · Develop, implement and monitor schedules for the operation of Banquets, to assure the highest level of guest service while also monitoring labor costs. · Join with the culinary team, F&B Director, and other Catering/Conference Service managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. · Work with F&B Director to manage effective control of food, beverage and labor costs. · Regularly review and evaluate, with F&B Director, the level of customer satisfaction of banquet service. · Ensure the timely completion of certain management duties (scheduling, administrative). · Perform as main point of contact with all VIPs, client contacts, and guests on behalf of the hotel - greeting, handling special requests, etc. · Represent themselves and the hotel with the highest level of integrity and professionalism, and sincere attitude at all times. · Exhibit a positive and involved team attitude to all hotel departments and maintain open communication with all coworkers for the best overall performance of the hotel.