Banquet Manager – New Jean-Georges Restaurant in NYC

As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.

Responsibilities:

− Lead the banquet team to achieve successful banquet events. Oversee set up, event, breakdown and reset for the following event.
− Supervise set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service.
− Ensure proper sequence of service for events.
− Provide guests with excellent food service and presentations.
− Oversee all service aspects of events, including but not limited to multi coursed meals both individually plated and French, wine and cocktail service, buffet service, passed hors d’oeuvres and action stations.
− Control banquet liquor storeroom to verify consumption (based on case bar, open bar or on consumption).
− Correctly ring in all food, beverage, room rental and any other charges into POS and post charge to client’s account in Opera.
− Review guest check with client after functions and obtain signatures.
− Accurately keeps track of guest count.
− Watch labor costs daily to ensure efficiency in scheduling and limit overtime.
− Be intuitive to guest needs, anticipates needs in job performance, being proactive instead of reactive.
− Respond quickly to all guest requests in a caring, friendly and professional manner, consistently follows up to ensure guest satisfaction that meets and exceeds service standards. Resolve guest complaints to the satisfaction of the guest.
− Develop/maintain knowledge of the guests, clients, market trends and competition.
− Maintain upkeep of Banquet equipment to ensure longest useable life.
− Requisition supplies when needed and maintains adequate levels of inventory supplies to meet functions needs.
− Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
− Communicate effectively and genuinely with guests, team members and other departments.
− Maintain a friendly and caring demeanor at all times that falls within the hotel and company guidelines for appearance and dress.
− Knowledge of the names, titles, and positions of key people within the hotel.
− Follow companies’ policies and procedures and is able to effectively communicate to subordinates.
− Must be able to plan and organization efficiently and be able to identify timeline for event set up and ensure that all staff are working at all times (including down time).
− Must completely own an event’s success, from beginning to end.
− Attend all mandatory meetings and training classes.

Behaviors/Skills:

Personality:

− Passionate
− Friendly
− Sincere
− Empathetic
− Responsible
− Timely

Skills:

− Possess strong leadership skills, ability to manage a team and efficiently delegate responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Strong sense of responsibility.

Qualifications:

− Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
− Able to work flexible hours required, sometimes long hours, nights, weekends and holidays.
− Micros knowledge.
− TIPS.

As a member of the PUBLIC team, you are an ambassador of the brand. You are passionate about your role and always curious about how to make a guest’s experience memorable. Just imagine that you are the host of a party in your own home and each customer is your guest. Your words are sincere and you treat everyone with the utmost respect while being empathetic to their needs. You are naturally a social person and your welcoming expression makes each guest feel welcomed as if they are the only person in the room. It comes naturally to you…It’s in your DNA. Their first impression of PUBLIC is a lasting impression, and it all starts with you.

Responsibilities:

− Lead the banquet team to achieve successful banquet events. Oversee set up, event, breakdown and reset for the following event.
− Supervise set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and consistently delivers high standards of service.
− Ensure proper sequence of service for events.
− Provide guests with excellent food service and presentations.
− Oversee all service aspects of events, including but not limited to multi coursed meals both individually plated and French, wine and cocktail service, buffet service, passed hors d’oeuvres and action stations.
− Control banquet liquor storeroom to verify consumption (based on case bar, open bar or on consumption).
− Correctly ring in all food, beverage, room rental and any other charges into POS and post charge to client’s account in Opera.
− Review guest check with client after functions and obtain signatures.
− Accurately keeps track of guest count.
− Watch labor costs daily to ensure efficiency in scheduling and limit overtime.
− Be intuitive to guest needs, anticipates needs in job performance, being proactive instead of reactive.
− Respond quickly to all guest requests in a caring, friendly and professional manner, consistently follows up to ensure guest satisfaction that meets and exceeds service standards. Resolve guest complaints to the satisfaction of the guest.
− Develop/maintain knowledge of the guests, clients, market trends and competition.
− Maintain upkeep of Banquet equipment to ensure longest useable life.
− Requisition supplies when needed and maintains adequate levels of inventory supplies to meet functions needs.
− Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
− Communicate effectively and genuinely with guests, team members and other departments.
− Maintain a friendly and caring demeanor at all times that falls within the hotel and company guidelines for appearance and dress.
− Knowledge of the names, titles, and positions of key people within the hotel.
− Follow companies’ policies and procedures and is able to effectively communicate to subordinates.
− Must be able to plan and organization efficiently and be able to identify timeline for event set up and ensure that all staff are working at all times (including down time).
− Must completely own an event’s success, from beginning to end.
− Attend all mandatory meetings and training classes.

Behaviors/Skills:

Personality:

− Passionate
− Friendly
− Sincere
− Empathetic
− Responsible
− Timely

Skills:

− Possess strong leadership skills, ability to manage a team and efficiently delegate responsibility.
− High level of attention to detail, punctual and ability to follow BEO timing exactly.
− Strong sense of responsibility.

Qualifications:

− Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
− Able to work flexible hours required, sometimes long hours, nights, weekends and holidays.
− Micros knowledge.
− TIPS.