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Category
Hotel
Cuisine
American
  • Summary
  • Description
  • Skills
Summary
Banquet Manager
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Banquet Manager


Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Banquet Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Influence, select, onboard, train, develop, reward and hold team members accountable.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Plan and organize efficiently and identify timeline for event set up and ensure that all staff are working at all times (including down time).
• Oversee set up, breakdown, and reset of banquet space to ensure timely and accurate room sets and ensure service staff is prepared and organized, and consistently delivers high standards of service.
• 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.
• Ensure proper sequence of service for events.
• Provide guests with excellent food service and presentations.
• Be intuitive to guest needs, anticipate needs in job performance, and be proactive instead of reactive.
• Accurately keep track of guest count.
• 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.
• Completely own and achieve successful banquets events, from beginning to end.
• Develop/maintain knowledge of the guests, clients, market trends and competition.
• Control banquet liquor storeroom to verify consumption (based on case bar, open bar or on consumption).
• Requisition supplies when needed and maintain adequate levels of inventory supplies to meet functions needs.
• Maintain upkeep of banquet equipment to ensure longest useable life.
• Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
• Manager labor costs daily to ensure efficiency in scheduling and limit overtime.
• Attend all mandatory meetings and training classes.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure

DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (60) pounds; use hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• A comprehensive, working knowledge of the hospitality business
• Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
• TIPs certified
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Such changes will be discussed with the team member and the job description amended accordingly. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

EEO M/F/M/V/D
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Banquet Manager is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Lead by example by inspiring your team to achieve and exceed PUBLIC targets to includes, but not limited to guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Influence, select, onboard, train, develop, reward and hold team members accountable.
• Lead and ensure appropriate and effective focus on activities of the department and team on a day to day basis.
• Contribute to the strategic development of PUBLIC.
• Plan and organize efficiently and identify timeline for event set up and ensure that all staff are working at all times (including down time).
• Oversee set up, breakdown, and reset of banquet space to ensure timely and accurate room sets and ensure service staff is prepared and organized, and consistently delivers high standards of service.
• 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.
• Ensure proper sequence of service for events.
• Provide guests with excellent food service and presentations.
• Be intuitive to guest needs, anticipate needs in job performance, and be proactive instead of reactive.
• Accurately keep track of guest count.
• 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.
• Completely own and achieve successful banquets events, from beginning to end.
• Develop/maintain knowledge of the guests, clients, market trends and competition.
• Control banquet liquor storeroom to verify consumption (based on case bar, open bar or on consumption).
• Requisition supplies when needed and maintain adequate levels of inventory supplies to meet functions needs.
• Maintain upkeep of banquet equipment to ensure longest useable life.
• Maintain orderly back areas and ensures equipment is kept clean and stored in a secure manner.
• Manager labor costs daily to ensure efficiency in scheduling and limit overtime.
• Attend all mandatory meetings and training classes.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.

CORE COMPETENCIES
• Customer Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure

DIFFERENTIATING COMPETENCIES
• Business Acumen
• Drive for Results
• Leading and Influencing
• Building Effective Teams
• Presentation Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (60) pounds; use hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• A comprehensive, working knowledge of the hospitality business
• Strong food and beverage service experience. Knowledge of food, wines, beers and cocktails a plus.
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with hospitality POS and/or PMS systems preferred.
• TIPs certified
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Such changes will be discussed with the team member and the job description amended accordingly. Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

EEO M/F/M/V/D

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
TIPS Awareness
Inventory Management
Training Experience
Staff Scheduling
Menu Development
Sales and Catering
Microsoft Office
Point of Sale
Catering Service
Advanced Knowledge of Wines
Advanced Beers/Spirits Knowledge
Casual Dining Experience
Fine Dining Experience
New York Restaurant experience
POS Systems
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
TIPS Certification
Culinary Degree/Training
Knowledge of Wine Pairings
Knowledge of Beer Pairings
Knowledge of Coffees
Knowledge of Teas
Micros Knowledge
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA