Hotels and Resorts of Halekulani
Banquet - Banquet Manager
Hotels and Resorts of Halekulani, Honolulu, Hawaii, United States, 96814
LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
POSITION SUMMARY
The Banquet Manager oversees all operations of the department which include the coordination of corporate events; weddings; receptions; and other social celebrations to attain established financial goals for the Food & Beverage Division. He or she also provides leadership and direction to department staff to achieve a high level of guest satisfaction while maintaining the service standards set forth.
ESSENTIAL FUNCTIONS
Anticipates guests’ needs; responds promptly and acknowledges all guests, maintaining positive guest relations; assists with resolving guest complaints to ensure their satisfaction.Reviews the daily activities within the hotel, including house count, forecasted covers for each outlet, catering activity, purchases, meetings and appointments, VIPs/special guests.Works cooperatively with F&B and Executive management team to maintain a high level of service principles in accordance with established standards.Establishes priorities and assigns production for staff to execute; reviews status of business, schedules, bookings, and all other information pertaining to department operations.Conducts pre-service briefings to communicate information details of each banquet event and hotel business; coordinates proper room set up, equipment, cleanliness, and presentation with supporting departments according to the designed specifications.Oversees event details and ensures proper execution of event timeline and equipment needs; conducts frequent walk-throughs during events and directs respective personnel to correct any deficiencies for proper quality and detail.Schedules all staff in Banquets including Captains, Servers, Set Up Porters; forecasts weekly labor needs in On Track and manages payroll in Dayforce.Coordinates with support departments to maintain all Banquet space to standard, including cleaning schedules and regular maintenance.Initiates prompt meetings with customers and guests as directed by the Director of Catering to discuss objectives and strategies for receptions and events within the hotel.Develops and executes all departmental policies and procedures for staff to foster a cooperative and safe working climate and maintain efficient productivity to enhance the quality of product; establishes individual goals and monitors performance of staff; conducts scheduled performance appraisals, training, and disciplinary action.Coordinates recruitment with Human Resources in filling open positions within the department; conducts interviews and makes recommendations for hire.Attends all meetings and training sessions organized by hotel management for the position.Develops action plans to achieve the established goals set for the department; prepares and maintains necessary data for department budget, projects operational costs and monitors results; administers corrective action as necessary to ensure financial goals are met.Performs all other duties as may be required or assigned.SUPERVISORY REQUIREMENTS
Reports To:
Director of Food and Beverage; Dotted Line to Catering Director
Supervises:
All Banquets Staff
EDUCATION/EXPERIENCE
High school diploma or equivalent vocational training certificate; college degree preferred.Minimum three (3) years of experience working as a Banquets Manager or similar position with large operational responsibilities at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position; experience in using various types of audio and visual equipment preferred.LICENSES/CERTIFICATIONS
Possesses Manager’s Liquor Commission Card (Blue) and certification from alcohol awareness program required to serve alcoholic beverages.Certification of previous training in liquor, wine and food service preferred.Certification in CPR.KNOWLEDGE, SKILLS, & ABILITIES
Must be detail-oriented and can multi-task.Able to always maintain positive guest relations.Possesses comprehensive knowledge of hotel food and beverage operations and cost controls.Possesses comprehensive knowledge of all catering services and food service techniques.Possesses strong knowledge of computer programs such as Word, Excel, Outlook, and Internet Explorer.Possesses strong mathematical skills.Possesses strong written and verbal communication skills.Possesses good management and organizational skills.Possesses knowledge of federal and state health laws, regulations, and safety codes.Able to work effectively with various types of customers.Able to supervise many staff working in various environments.PHYSICAL DEMANDS
The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to lift items up to 25 lbs.Ability to reach overhead.Ability to endure various physical movements throughout the work areas.Maintain stationary position for extended hours throughout work shift.WORK ENVIRONMENT
Indoor, air-conditioned environment.Outdoor, non-air-conditioned environment.Exposure to variable temperature conditions.Variable noise levels.Restaurants and touring of hotel property with clients.Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
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POSITION SUMMARY
The Banquet Manager oversees all operations of the department which include the coordination of corporate events; weddings; receptions; and other social celebrations to attain established financial goals for the Food & Beverage Division. He or she also provides leadership and direction to department staff to achieve a high level of guest satisfaction while maintaining the service standards set forth.
ESSENTIAL FUNCTIONS
Anticipates guests’ needs; responds promptly and acknowledges all guests, maintaining positive guest relations; assists with resolving guest complaints to ensure their satisfaction.Reviews the daily activities within the hotel, including house count, forecasted covers for each outlet, catering activity, purchases, meetings and appointments, VIPs/special guests.Works cooperatively with F&B and Executive management team to maintain a high level of service principles in accordance with established standards.Establishes priorities and assigns production for staff to execute; reviews status of business, schedules, bookings, and all other information pertaining to department operations.Conducts pre-service briefings to communicate information details of each banquet event and hotel business; coordinates proper room set up, equipment, cleanliness, and presentation with supporting departments according to the designed specifications.Oversees event details and ensures proper execution of event timeline and equipment needs; conducts frequent walk-throughs during events and directs respective personnel to correct any deficiencies for proper quality and detail.Schedules all staff in Banquets including Captains, Servers, Set Up Porters; forecasts weekly labor needs in On Track and manages payroll in Dayforce.Coordinates with support departments to maintain all Banquet space to standard, including cleaning schedules and regular maintenance.Initiates prompt meetings with customers and guests as directed by the Director of Catering to discuss objectives and strategies for receptions and events within the hotel.Develops and executes all departmental policies and procedures for staff to foster a cooperative and safe working climate and maintain efficient productivity to enhance the quality of product; establishes individual goals and monitors performance of staff; conducts scheduled performance appraisals, training, and disciplinary action.Coordinates recruitment with Human Resources in filling open positions within the department; conducts interviews and makes recommendations for hire.Attends all meetings and training sessions organized by hotel management for the position.Develops action plans to achieve the established goals set for the department; prepares and maintains necessary data for department budget, projects operational costs and monitors results; administers corrective action as necessary to ensure financial goals are met.Performs all other duties as may be required or assigned.SUPERVISORY REQUIREMENTS
Reports To:
Director of Food and Beverage; Dotted Line to Catering Director
Supervises:
All Banquets Staff
EDUCATION/EXPERIENCE
High school diploma or equivalent vocational training certificate; college degree preferred.Minimum three (3) years of experience working as a Banquets Manager or similar position with large operational responsibilities at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position; experience in using various types of audio and visual equipment preferred.LICENSES/CERTIFICATIONS
Possesses Manager’s Liquor Commission Card (Blue) and certification from alcohol awareness program required to serve alcoholic beverages.Certification of previous training in liquor, wine and food service preferred.Certification in CPR.KNOWLEDGE, SKILLS, & ABILITIES
Must be detail-oriented and can multi-task.Able to always maintain positive guest relations.Possesses comprehensive knowledge of hotel food and beverage operations and cost controls.Possesses comprehensive knowledge of all catering services and food service techniques.Possesses strong knowledge of computer programs such as Word, Excel, Outlook, and Internet Explorer.Possesses strong mathematical skills.Possesses strong written and verbal communication skills.Possesses good management and organizational skills.Possesses knowledge of federal and state health laws, regulations, and safety codes.Able to work effectively with various types of customers.Able to supervise many staff working in various environments.PHYSICAL DEMANDS
The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to lift items up to 25 lbs.Ability to reach overhead.Ability to endure various physical movements throughout the work areas.Maintain stationary position for extended hours throughout work shift.WORK ENVIRONMENT
Indoor, air-conditioned environment.Outdoor, non-air-conditioned environment.Exposure to variable temperature conditions.Variable noise levels.Restaurants and touring of hotel property with clients.Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
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