Peabody Hotel Group
Director of Banquets
Peabody Hotel Group, Memphis, Tennessee, us, 37544
Responsible for the management of all aspects of the Banquet Department functions, in accordance with hotel standards. Direct, implement and maintain a service and management philosophy, which serves as a guide to respective staff to ensure 100% guest satisfaction.
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Always maintain positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of:
manual system and computer procedures.
scheduled in-house group activities, locations and times.
correct maintenance and use of equipment.
all department policies/service procedures.
Maintain complete knowledge of service requirements for each scheduled function including:
detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
characteristics/descriptions of wines/champagnes ordered.
prices of specified selections of cash functions.
group’s background and group members’ names.
type of functions and expected attendance/guarantee numbers.
scheduled hours of service.
special requests/arrangements.
order of service, traffic flow in room.
payment arrangements.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Check storage areas for proper supplies, organization and cleanliness. Instruct designated associate to rectify any cleanliness/organization deficiencies.
Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
Requisition linens required for business and assign staff to transport such to the storage areas.
Review sales for previous day and resolve discrepancies with accounting and inform Director of Food & Beverage. Track revenue against budget.
Retrieve and organize Banquet Event Orders (B.E.O.s) according to departmental standards. Make note of changes received from Catering and post function sheets for the next 14 days.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
Ensure that staff reports to work as scheduled. Document any late or absent associates.
Coordinate breaks for staff.
Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
Ensure agreement of delivery times, amounts and special arrangements.
Prepare station assignments according to group requirements and hotel standards.
Assign sidework to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
Conduct pre-function meeting with service associates and review all information pertinent to providing excellent service to the group.
Inspect grooming and attire of staff; rectify any deficiencies.
Inspect table setups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective associates.
Check bar setups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
Assign designated keys, beepers and radios to assigned staff. Maintain accurate record of such and ensure security of keys.
Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness and 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 and escort 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 coordinator/host(ess) 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 service associates with 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 associates.
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.
Promote positive guest relations at all times.
Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
Ensure group contact has a fond farewell before departing for the day.
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.
Answer telephone according to Peabody Service Excellence practices.
Ensure all cashiering procedures are processed in compliance with Accounting standards.
Issue manual checks when the system is down and ensure accountability of such.
Ensure all closing duties for staff are completed before staff sign out.
Provide feedback to staff on their performance. Handle disciplinary problems and counsel associates according to hotel standards.
Respond to all pages by beeper or radio promptly.
Prepare and submit daily/weekly payroll and tip distribution records.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Complete all paperwork and closing duties in accordance with departmental standards.
Review status of assignments and any follow-up action with on-coming supervisor/manager.
Responsible for training and development of associates.
Must be certified in Manager ServSafe food handling.
Must be certified in TIPS alcohol awareness training within 60 days of employment.
Prepare and administer timely performance evaluations according to hotel standards.
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Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Always maintain positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain complete knowledge of:
manual system and computer procedures.
scheduled in-house group activities, locations and times.
correct maintenance and use of equipment.
all department policies/service procedures.
Maintain complete knowledge of service requirements for each scheduled function including:
detailed menu selections, major ingredients, appearance, texture, quality standards, garnish and method of presentation.
characteristics/descriptions of wines/champagnes ordered.
prices of specified selections of cash functions.
group’s background and group members’ names.
type of functions and expected attendance/guarantee numbers.
scheduled hours of service.
special requests/arrangements.
order of service, traffic flow in room.
payment arrangements.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Check storage areas for proper supplies, organization and cleanliness. Instruct designated associate to rectify any cleanliness/organization deficiencies.
Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
Requisition linens required for business and assign staff to transport such to the storage areas.
Review sales for previous day and resolve discrepancies with accounting and inform Director of Food & Beverage. Track revenue against budget.
Retrieve and organize Banquet Event Orders (B.E.O.s) according to departmental standards. Make note of changes received from Catering and post function sheets for the next 14 days.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
Ensure that staff reports to work as scheduled. Document any late or absent associates.
Coordinate breaks for staff.
Inspect the scheduled function areas/rooms for cleanliness, working condition and proper furniture/equipment set up; rectify any deficiencies with respective departments.
Meet with the Chef and Stewarding to review scheduled group's menu and equipment requirements.
Ensure agreement of delivery times, amounts and special arrangements.
Prepare station assignments according to group requirements and hotel standards.
Assign sidework to Servers in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
Conduct pre-function meeting with service associates and review all information pertinent to providing excellent service to the group.
Inspect grooming and attire of staff; rectify any deficiencies.
Inspect table setups; check for cleanliness, neatness and agreement with group requirements and departmental standards; rectify deficiencies with respective associates.
Check bar setups for cleanliness, organization and agreement with group requirements and departmental standards; resolve any problems.
Assign designated keys, beepers and radios to assigned staff. Maintain accurate record of such and ensure security of keys.
Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness and 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 and escort 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 coordinator/host(ess) 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 service associates with 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 associates.
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.
Promote positive guest relations at all times.
Total all charges for the group function, prepare check and present to group contact for payment. Adhere to all cashiering procedures/policies.
Ensure group contact has a fond farewell before departing for the day.
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.
Answer telephone according to Peabody Service Excellence practices.
Ensure all cashiering procedures are processed in compliance with Accounting standards.
Issue manual checks when the system is down and ensure accountability of such.
Ensure all closing duties for staff are completed before staff sign out.
Provide feedback to staff on their performance. Handle disciplinary problems and counsel associates according to hotel standards.
Respond to all pages by beeper or radio promptly.
Prepare and submit daily/weekly payroll and tip distribution records.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Complete all paperwork and closing duties in accordance with departmental standards.
Review status of assignments and any follow-up action with on-coming supervisor/manager.
Responsible for training and development of associates.
Must be certified in Manager ServSafe food handling.
Must be certified in TIPS alcohol awareness training within 60 days of employment.
Prepare and administer timely performance evaluations according to hotel standards.
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