Banquet Manager

Fairmont Hotels & Resorts; Boston (MA); On-site; USD 75,000 - 77,000; Full time

Job summary

Fairmont Hotels & Resorts is seeking a Banquet Manager in Boston, MA to supervise banquet operations and ensure high-quality service for all functions. Responsibilities include coordinating staff, inspecting room setups, and maintaining cleanliness.

The ideal candidate will have at least 4 years of experience in hotel management, with strong leadership and problem-solving skills. This position offers a salary range of $75,000 - $77,000 annually.

Qualifications

• At least 4 years of progressive experience in a hotel or a related field required.
• Previous supervisory responsibility preferred.
• Must maintain composure and objectivity under pressure.

Responsibilities

• Assist in supervision and coordination of all personnel for the Banquet Department.
• Inspect table settings and supervise buffet and food service.
• Ensure cleanliness and organization of work areas.

Skills

Guest service orientation

Supervisory skills

Problem-solving

Ability to lift and carry loads

Financial understanding

Education

High School diploma

Job description

Job Description

The primary function of the Banquet Manager is to assist in all areas of supervision, coordination, training and direction of all personnel for the Banquet Department.

• Approach all encounters with guests and employees in a friendly, service oriented manner
• Maintain regular attendance in compliance with Fairmont Hotels & Resorts standards, as required by scheduling with will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working
• Comply at all times with Fairmont Hotels & Resorts standards and regulations to encourage safe and efficient hotel operations
• Inspect the rooms for assigned functions, making certain that every detail of the set up is done
• Check in servers, assign stations and pre‑post function side work duties
• Inspect table place settings, including table linen, china, glass, silverware and condiments for correct placement by set‑up crew and to ensure that each element is clean, undamaged and attractive
• Supervise the setting of buffet tables and other food service tables used for catering function
• Supervise the handling, storage and security of all catering service equipment
• See that all scheduled functions take place on time and according to plan
• Contact host in charge of function to introduce himself/herself and coordinate any last minute details regarding the function
• Responsible for the department of all servers on the floor and supervise service received by the guests throughout each function assigned
• Supervise clearing and post function clean‑up, check servers ‘out’, making sure that function rooms, aisle and storage areas are clean and equipment is cleaned and properly stored
• Assist Director of Banquets in all departmental administrative duties, i.e. scheduling, payroll, etc.
• Comply with all loss prevention guidelines
• Get accurate count after guests are seated for plating and preparation of guest check
• Responsible for cleanliness and organization of office, work aisles and storage areas
• Write and post work schedules for future functions
• Other duties as required

Salary Range: 75 - 77K USD annually

Qualifications

• At least 4 years of progressive experience in a hotel or a related field required.
• High School diploma preferred.
• Previous supervisory responsibility preferred.
• Long hours sometimes may be required.
• Medium work – exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequency or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternate courses of action quickly and accurately
• Must work well in stressful, high‑pressure situations
• Must maintain composure and objectivity under pressure
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need
• Must be effective at listening to, understanding and clarifying the concerns and issues raised by coworkers and guests
• Must be able to work with and understand financial information and data and basic arithmetic functions

All your information will be kept confidential according to EEO guidelines.