Assistant Banquet Manager

Loews Hotels; Arlington (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

Loews Hotels is seeking a Banquet Manager to oversee food service operations at their Arlington location. The ideal candidate will have extensive management experience in upscale banquet settings, ensuring high-quality service and guest satisfaction. Responsibilities include staff training, scheduling, and budget management. Join a leading hotel in a vibrant area known for its sports and entertainment.

Qualifications

• 3-5 years management experience in upscale banquet operations.
• Ability to develop effective operating processes.

Responsibilities

• Manage banquet food service operations and staff.
• Ensure quality service and compliance with hotel standards.
• Assist in budgeting and scheduling for the banquet department.

Skills

Management

Leadership

Communication

Education

Certified Food Manager

TIPS Certification

Job description

Loews Arlington Hotel and Convention Center is a state-of-the-art, full-service meetings and resort destination that caters to groups of all sizes, as well as families who are looking for a world-class experience in the epicenter of the premier sports and entertainment district in the country. Centrally located between Dallas and Fort Worth between iconic sports stadiums, Globe Life Field, home of the 2023 World Series Texas Rangers and AT&T Stadium, home of the Dallas Cowboys, the 888-room resort features five restaurants and lounges, two pools with an authentic sandy beach, cabanas and a water slide as well as a fitness center, full-service spa and salon and 266,000 square feet of meeting and event space.

This position assists in managing all operations related to the delivery of superlative banquet / group food service, and in the absence of the Banquet Manager assumes the management position. Responsibilities include assisting in the planning, organizing, directing and coordinating all banquet, service-related activities, to ensure efficient operation of the department and that a quality product which exceeds guest expectations and hotel standards is delivered in a friendly, professional manner; staffing, training, scheduling of employees.

Essential Functions and Responsibilities

• Assists in the development of all banquet department schedules, forecasts and budgets
• Administers all departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of all banquet food service functions, including, labor management, equipment inventory control, banquet check prep.
• Oversees supervisory activities, such as coordination of set-up, delivery of service, quality of food presented, preparation and presentation of banquet check and tear down operations
• Reviews daily payroll report / records, ensures labor costs conform to established guidelines
• Maintains banquet server gratuity information, and submits to Payroll Department
• Assists in the interviewing and selection of departmental employees
• Trains, appraises, coaches, counsels, and disciplines departmental employees according to Loews Hotels standards
• Follows Hotel New Hire Training and ongoing Star Service Competency programs
• Evaluates individual employee performance, determines areas for improvement or
• requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Coaches, counsels, retrains personnel as needed in order to ensure superior levels of performance
• Assists in the establishment of appropriate par levels for all banquet equipment and supply inventories, so as to support forecasted activities without experiencing shortages or excessive inventory situations
• Ensures the security and maintenance of all banquet equipment and supplies
• Attends all BEO and required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintains communications with other departments within the hotel
• Communicates daily with Banquet Chef and Captains to obtain / provide current status of daily activities / functions and information regarding upcoming events
• Verifies banquet cover count, prepares and presents banquet check for guest payment / signature, forwards signed check, all associated documentation and payment (if received) to appropriate accounting representative
• Responds to guests complaints / comments in a positive, professional manner
• Attends / conducts departmental meeting as required to communicate effectively with all banquet department personnel to ensure that they are kept current on pertinent hotel information and activities
• Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product / service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and / or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards
• Addresses guests by the names at all times
• Is friendly, sincere, and professional to make guest feel important

Qualifications

• Thorough knowledge of all matters relating to the proper administration and operation of banquet food service operations
• Three to five years progressive management experience in large up-scale, hotel or convention center banquet operations
• Certifications; "Certified Food Manager", "TIPS" or equivalent responsible vendor
• Ability to develop and maintain effective operating and control processes to attain maximum operating efficiency while ensuring compliance with guest satisfaction criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include weekends and holidays