Assistant Banquet Manager - The Hay-Adams - starting at $55,000

B.F. Saul Company Hospitality Group; Washington (District of Columbia); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player seeks a dedicated Banquet Manager to oversee the operations of a luxury hotel’s banquet services. This role is crucial for ensuring exceptional guest experiences and maintaining high standards of service. The ideal candidate will have a strong background in food and beverage management, with a focus on banquet operations, and will be responsible for leading a team to deliver outstanding service during events. Join a prestigious venue where your leadership and commitment to excellence will create memorable experiences for guests in an iconic setting.

Qualifications

• 4+ years of leadership experience in food and beverage management.
• Strong focus on Banquet Operations in a luxury hotel setting.

Responsibilities

• Oversee day-to-day banquets and catering operations.
• Ensure compliance with Forbes 5-star standards and client satisfaction.
• Train and supervise banquet staff to maintain service quality.

Skills

Leadership

Communication

Problem-solving

Multilingual Skills

Education

Bachelor’s degree in hospitality or related field

Tools

CPR/AED certification

ABC Manager’s License

Job description

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep.

The purpose of the Banquet Manager is to oversee the day-to-day banquets/catering operations at the venue. This highly motivated professional will manage the back of house and front of house operations for the event spaces within the venue, and will report directly to the Director of Banquets.

Essential Duties & Responsibilities

1. Provide leadership and support for all Banquet staff and associates.
2. Achieve and maintain Forbes 5-star standards; meet and exceed LQA and Leading Hotels of the World standards.
3. Meet client(s) and assume responsibility as the primary liaison from the Catering Manager on the day of the event. Communicate directly with the clients and review details of their function, while remaining available to them and flexible to their requests to amplify their comfort for the duration of their event.
4. Assist in motivating, disciplining, directing, and supervising the work of associates within the Banquet Department.
5. Assist in training and evaluations of Banquet associates, and ensure appropriate numbers of Banquet associates are scheduled in accordance with company standards, policies, and guidelines.
6. Assist in the supervision and maintenance of service protocols executed by Banquet associates to ensure the highest levels of professionalism and decorum are exhibited to clients and visitors of our venue.
7. Observe and supervise the actions of all service associates (servers, housemen) to ensure that safety standards are being followed, productivity standards are being met, and proper execution occurs consistently during all phases (set up and service) associated with hosted events.
8. Monitor the engagement of the service staff during events to ensure that associates are present at their assigned station and delivering service consistent with company expectations.
9. Monitor that the communication between Banquets and the culinary team is current, fluid, and consistent during all facets of events (set up, service); promptly communicate changes in time, program, to culinary to ensure optimal food quality and pristineness of presentation to guests.
10. Lead pre-shift meetings that provide instructions and an overview of the event’s food, service, and timing nuances.
11. Continuously walk the meeting spaces, back of house, foyers, and hallways to observe and assess their readiness for client/guest arrival. Check restrooms on all event floors to ensure they are clean, equipped with supplies, and appropriate for guest use.
12. Be professional and courteous to all internal and external entities you encounter.
13. Expect the unexpected during events, and rely on your team to assist towards addressing, fixing, and/or rectifying any and every issue that may surface. The ability to organize and orchestrate any last-minute changes or details to functions.
14. Possess a personal “can do, will do spirit,” with a team-minded approach to engaging anything the day may present to you.
15. Clearly articulate expectations of service and follow up by observing and providing feedback to those who work exemplarily, need support and guidance, or are not executing satisfactorily.
16. The ability to attend regular catering meetings to obtain information of the upcoming contracted functions.
17. The ability to respond properly during any emergency and/or safety situation.
18. The ability to perform other tasks and duties as assigned by management.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: Bachelor’s degree in hospitality or related field is required.

License/Certification: ABC Manager’s License (ABRA), CPR/AED first aide.

Experience: 4+ years of progressive leadership in food and beverage with a strong concentration on Banquet Operations Management in a luxury hotel setting; a combination of banquet management and overall food & beverage management experience will be taken under consideration. Experience in a similar role will be strongly favored. Experience in a unionized hotel is a plus.

Supervisory Responsibilities: Manages and supervises banquet department associates.

Language Skills: Ability to read, analyze and interpret common technical, financial, and legal reports. Ability to write speeches/reports and present information to senior management, public groups and/or boards of directors. Multilingual is preferred.

Mathematical Skills: Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability: Ability to resolve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk, and sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

Standards of Conduct:

The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled