Banquet Manager

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ABOUT ROSEWOOD HOTEL GEORGIA

Rosewood Hotel Georgia combines the grandeur of the Roaring Twenties with contemporary design in the heart of Vancouver. First opened in 1927, the legendary award-winning hotel has been meticulously restored to its place as one of the most prominent hotels worldwide. Providing a flawless combination of legacy with luxury, Rosewood Hotel Georgia features 156 guestrooms and suites, award-winning dining, and Sense, a Rosewood Spa – the only 2 Key Michelin rated Hotel in Vancouver Canada, and the only city Hotel. For generations, guests have indulged in Hotel Georgia’s charming ambience, remarkable service and landmark location.

THE IMPACT OF THIS ROLE 

Responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff. Supervise, train and inspect the performance of assigned Banquet Staff, ensuring that all procedures are completed to the hotel's standards. Assist where necessary to ensure optimum service to guests. This person will be responsible for providing outstanding leadership of the Banquet department of the hotel that will result in positioning the Rosewood Hotel Georgia as the leader in our industry sector.

KEY RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Attend weekly Heath Labour Management meetings and ensure that daily and weekly labour management procedures are followed.
• Ensure that daily payroll management procedures are submitted within deadlines. Ensure payroll paperwork is submitted on time for all departments within your department. Ensure staff adheres to the proper requisition process.
• Ensure occupational health and safety standards are maintained throughout the hotel and are in compliance with local, state and Federal laws. Follow up on items requiring actions from the Occupational Health & Safety Committee.
• Follow up on items requiring actions from the Coffee Club committee.
• Maintain complete knowledge of service requirements for assigned functions:
  • Detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation
  • Particular characteristics/descriptions of wines/champagnes ordered
  • Prices for specified selections on cash functions
  • Groups' names and background
  • Type of functions and expected attendance/guarantee numbers
  • Scheduled hours of service
  • Special requests/arrangements
  • Order of service, traffic flow in room
  • V.I.P.'s
• Organize all assigned functions and complete preparation work in accordance to departmental standards.
• Working hours: the working hours are in accordance with the established duty roster issued by the department. Expected to support the department by extending their duty hours until such time that the emergency is solved.
• Follow up on special arrangements to ensure compliance with such.
• Check heart of house areas for proper supplies, organization and cleanliness.
• Complete requisition for additional supplies needed and submit to Manager.
• Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Inspect the scheduled function area/room for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
• Meet on a daily basis with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
• Ensure agreement of delivery times, amounts and special arrangements. Coordinate buffet requirements when necessary
• Communicate service needs throughout the function.
• Prepare station assignments for Banquet Servers according to group requirements and hotel standards.
• Ensure that assigned staff has reported to work; document any late or absent employees. Performance discipline if necessary.
• Coordinate breaks for assigned staff.
• Assign stations and side-work to Servers in accordance with departmental procedures.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Identify situations, which compromise the department's standards and delegate these tasks.
• Conduct pre-meal meeting with Servers and review all information pertinent to set-up and service of group.
• Inspect grooming and attire of staff; rectify any deficiencies and document.
• Inspect table set-ups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective personnel. Ensure setups are down 30 minutes prior to guest arrival.
• Check bar set-ups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
• Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, layout; ensure agreement with function order and departmental standards; resolve any problems.
• Ensure replenishment of items as specified on event orders and requested by group contact.
• Set out name cards in accordance with group requirements and departmental standards.
• Organize head table assembly and assist in group's entrance into the function area.
• Meet group planner/convener prior to function, make introduction and ensure that all arrangements are agreeable.
• Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
• Direct Servers on timing of service throughout function.
• Communicate additional meal requirements and special requests to the kitchen.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Hiring of Employees within the Department, Termination, Performance Evaluations, in accordance with Hotel Policy in conjunction with the Banquet Manager.
• Assist Banquet Staff with their job functions to ensure optimum service to guests.
• Observe guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Promote positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
• Total all charges for the group function, prepare cheque and present to group contact for payment.
• Adhere to all cashiering procedures/policies.
• Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly stored (butters, cream, dressings, etc.) and that all banquet supplies are returned to designated storage areas.
• Direct the final breakdown of function room and clean up. Ensure all department standards are met.
• Ensure all closing duties for staff are completed before staff signing out.
• Conduct training of staff as assigned.
• Document feedback on staff performance.
• Counsel employees with any disciplinary problems and document using progressive discipline.
• Foster and promote a cooperative working climate, maximizing productivity and employees’ morale.
• Respond to all calls promptly.
• Complete work orders for maintenance repairs and submits to Engineering.
• Contact Engineering directly for urgent repairs.
• Document pertinent information in department event log report.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with manager and/or on-coming supervisor.
• Inspect all set up and rooms for next day work.
• Ensure security of all hotel assets is maintained at all times
• Adhere to and promote fire and safety procedures
• Working hours: the working hours are in accordance with the established duty roster issued by the department. Expected to support the department by extending their duty hours until such time that the emergency is solved.
• All other duties as assigned by the Director of Food & Beverage and Executive Committee

CRITICAL SKILLS & QUALIFICATIONS 

• Experience: Must have a minimum of three years in similar role, preferably in a luxury hotel environment.

• Education: Diploma/degree in Hospitality Management preferred with proven record in delivering operating results in high volume banquet operations in four/five-star hotels.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Knowledge of Windows, Excel, Delphi and Microsoft Office preferred. Ability to enforce hotel's standards, policies and procedures with assigned staff; ability to prioritize and organize work assignments; delegate work; ability to direct performance of assigned staff and follow up with corrections where needed; ability to motivate assigned staff and maintain a cohesive team; ability to ascertain staff training needs and provide such training; ability to be a clear thinker, analyze and resolve problems, exercising good judgment; ability to focus attention of details; ability to exert physical effort in transporting equipment and wares; ability to endure abundant physical movements in carrying out job duties; ability to ensure security of storage room access and hotel property; ability to work without direct supervision. Apply appropriate parameters to ensure budget objectives are met, particularly labour standards and overall cost management.

• Language: Required to speak, read and write English. Additional language is an asset.

• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: Serving it Right, Food Safe.

Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Others

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

The salary range for this position is between $75,000 and $80,000. This is the pay range for this position that the Hotel reasonably expects to pay.