2 hospitality jobs found

POSITION PURPOSE: To assist the Banquet Manager in ensuring that the Banquet Department is as profitable as it can be. Work in cooperation with other hotel team members in providing the most efficient and professional services. Assist in meeting or exceeding all banquet guests' needs and expectations. ESSENTIAL FUNCTIONS: 1. Assist the Banquet Manager in the oversight of the Banquets department to include captains, servers, bartenders and set-up team. 2. Assist in recruiting, selecting and retaining a quality banquets and banquet set-up staff. 3. Promote harmonious associate relations through effective supervisory practices. 4. Assist in counseling of associates ensuring fairness and a timely delivery to include verbal communications, preparation of written documentation for administration with associate(s) along and issuance of performance appraisals. 5. Schedule associates to ensure acceptable coverage and maintain payroll within guidelines. 6. Review all Event Orders daily and perform follow up as necessary within the banquets and set-up teams. 7. Assists in coordinating the activities of all assigned personnel and department responsibilities. 8. Oversee all training of Internal Associates and temporary staffing (if applicable). 9. Maintains the highest quality of service related to all banquet service. 10. Maintain warm, hospitable guest relations in all guest contact. 11. Maintains accurate banquet and function records including event orders and banquet checks. 12. Maintains adequate inventories of banquet service supplies to meet the needs of the hotel. 13. Maintains a high quality image of all meeting spaces through effective housekeeping, maintenance, and sanitation in the area of responsibility. 14. Responds to individual guest needs as they occur. 15. Controls costs and expenses of the department and operates within budgeted guidelines. 16. Performs interfacing of department and self with other departments of the hotel to ensure a harmonious working relationship. 17. Attend all required Food and Beverage, EO, Safety, and Department Head meetings. 18. Interfaces department and self with other departments of the hotel to ensure a cohesive working relationship. 19. Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures. 20. Oversees development of staff for succession planning. 21. Create year-over-year improvement in associate satisfaction scores throughout the department. 22. Ensure appropriate standards of conduct, dress, hygiene, and appearance is maintained. 23. Ensure regular departmental meetings are being held. 24. Instill a working knowledge and train Marcus Hotels and Resorts policies and procedures and Marriott Standards. 25. Perform all other related duties and special projects as requested and/or assigned. POSITION REQUIREMENTS: 1. Prior experience as server, bartender, captain, and/or set-up is required. Prior management experience is preferred. 2. High School Diploma required, advanced degree in hospitality related field preferred. 3. Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers. Strong familiarization with food and beverage financial systems and controls. 4. Dependable and reliable to meet the demands of a 24-hour operation with flexibility to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure. 5. Attention to detail. 6. Ability to effectively deal with guest and employee concerns in a friendly and positive manner. This involves listening to the nature of concern, demonstrating empathy with the customer and providing positive and proactive solutions. 7. Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language. 8. Must be able to lift, push, pull and or carry up to 50 lbs. 9. Ability to stand and move throughout continuously to perform essential job functions. 10. Hearing and visual ability to observe and detect signs of emergency situations. 11. Ability to access and accurately input information using a moderately complex computer system when applicable, strong proficiency in Excel required, prior Marriott system experience preferred. 12. Must be able to represent the company in a professional, well-groomed and courteous manner. 13. Supervisory and organizational skills with the ability to multi-task. 14. Meet deadlines for assignments and projects. 15. Ability to obtain and maintain a Responsible Beverage Service certification, ServSafe Training Certification as well as any additional training / certification requirements per Marcus Hotels & Resorts, and Marriott. 16. Managers must respond to the Marcus Safety standards on any associate or guest incident/accident by completing the appropriate investigation form or first report of injury. Equal Opportunity Employer

POSITION PURPOSE: To assist the Banquet Manager in ensuring that the Banquet Department is as profitable as it can be. Work in cooperation with other hotel team members in providing the most efficient and professional services. Assist in meeting or exceeding all banquet guests' needs and expectations. ESSENTIAL FUNCTIONS: 1. Assist the Banquet Manager in the oversight of the Banquets department to include captains, servers, bartenders and set-up team. 2. Assist in recruiting, selecting and retaining a quality banquets and banquet set-up staff. 3. Promote harmonious associate relations through effective supervisory practices. 4. Assist in counseling of associates ensuring fairness and a timely delivery to include verbal communications, preparation of written documentation for administration with associate(s) along and issuance of performance appraisals. 5. Schedule associates to ensure acceptable coverage and maintain payroll within guidelines. 6. Review all Event Orders daily and perform follow up as necessary within the banquets and set-up teams. 7. Assists in coordinating the activities of all assigned personnel and department responsibilities. 8. Oversee all training of Internal Associates and temporary staffing (if applicable). 9. Maintains the highest quality of service related to all banquet service. 10. Maintain warm, hospitable guest relations in all guest contact. 11. Maintains accurate banquet and function records including event orders and banquet checks. 12. Maintains adequate inventories of banquet service supplies to meet the needs of the hotel. 13. Maintains a high quality image of all meeting spaces through effective housekeeping, maintenance, and sanitation in the area of responsibility. 14. Responds to individual guest needs as they occur. 15. Controls costs and expenses of the department and operates within budgeted guidelines. 16. Performs interfacing of department and self with other departments of the hotel to ensure a harmonious working relationship. 17. Attend all required Food and Beverage, EO, Safety, and Department Head meetings. 18. Interfaces department and self with other departments of the hotel to ensure a cohesive working relationship. 19. Ensures good safety practices of employees, assists in the maintenance of the emergency action plan and security procedures. 20. Oversees development of staff for succession planning. 21. Create year-over-year improvement in associate satisfaction scores throughout the department. 22. Ensure appropriate standards of conduct, dress, hygiene, and appearance is maintained. 23. Ensure regular departmental meetings are being held. 24. Instill a working knowledge and train Marcus Hotels and Resorts policies and procedures and Marriott Standards. 25. Perform all other related duties and special projects as requested and/or assigned. POSITION REQUIREMENTS: 1. Prior experience as server, bartender, captain, and/or set-up is required. Prior management experience is preferred. 2. High School Diploma required, advanced degree in hospitality related field preferred. 3. Must possess basic mathematical skills and have the ability to use a calculator to prepare moderately complex calculations without error such as determining average covers. Strong familiarization with food and beverage financial systems and controls. 4. Dependable and reliable to meet the demands of a 24-hour operation with flexibility to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure. 5. Attention to detail. 6. Ability to effectively deal with guest and employee concerns in a friendly and positive manner. This involves listening to the nature of concern, demonstrating empathy with the customer and providing positive and proactive solutions. 7. Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language. 8. Must be able to lift, push, pull and or carry up to 50 lbs. 9. Ability to stand and move throughout continuously to perform essential job functions. 10. Hearing and visual ability to observe and detect signs of emergency situations. 11. Ability to access and accurately input information using a moderately complex computer system when applicable, strong proficiency in Excel required, prior Marriott system experience preferred. 12. Must be able to represent the company in a professional, well-groomed and courteous manner. 13. Supervisory and organizational skills with the ability to multi-task. 14. Meet deadlines for assignments and projects. 15. Ability to obtain and maintain a Responsible Beverage Service certification, ServSafe Training Certification as well as any additional training / certification requirements per Marcus Hotels & Resorts, and Marriott. 16. Managers must respond to the Marcus Safety standards on any associate or guest incident/accident by completing the appropriate investigation form or first report of injury. Equal Opportunity Employer