POSITION SUMMARY
Under the general guidance of the Director of F&B, assist in ensuring the success of all banquet events, while maintaining a profitable operation and high quality products and service levels. Effectively monitor the daily operations of the Banquets Department, including providing support and guidance to fellow banquet personnel to ensure a successful and effective operation ending in a positive guest experience.
ESSENTIAL FUNCTIONS
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Supervise all banquet personnel
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Maintain a strong client relationship and ensure that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the planner and attendees
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Respond to guest complaints in a timely manner
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Work with other Food and Beverage managers and keep them informed of Food and Beverage issues as they arise
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Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
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Coordinate and monitor all phases of Loss Prevention in the banquet operation
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Prepare and submit required reports in a timely manner
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Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans
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Monitor quality of service in banquet operations
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Ensure compliance with all local liquor laws, and health and sanitation regulations
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Ensure compliance with SOP’s in all outlets
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Ensure compliance with requisition procedures
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Conduct staff performance reviews in accordance with Mondrian standards
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Understand and be able to prepare payroll and tip distribution
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Coordinate all banquet related Food and Beverage requirements with the appropriate departments
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Keep kitchen informed of accurate counts for plating
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Review menu/service with catering managers and banquet chef
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Maintain up to date details on banquet functions and communicate to supervisors
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Conduct ongoing training of captains/hourly employees to maintain standards of service
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Make personal contact with guests and assist them with any requests
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Supervise proper tabulation of all banquet checks and ensure that all checks are presented to guests for signature
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Requisite liquor, etc. for banquet bars
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Ensure safety, sanitation, and cleanliness of service areas
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Oversee banquet set-up assignments
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Ensure inspection of all banquet areas for cleanliness and maintenance on a regular basis
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Maintain sold and open communications with all hotel operating departments
OTHER:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
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Knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
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Ability to multitask, work in a fast paced environment and have a high level attention to detail
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Strong verbal and written communication skills in English
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Maintain positive and productive working relationships with other employees and departments
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Ability to work independently and to partner with others to promote an environment of teamwork
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Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
PHYSICAL DEMANDS
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Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
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Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
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Stand, sit, or walk for an extended period of time or for an entire work shift
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Reach overhead and below the knees, including bending, twisting, pulling, and stooping
QUALIFICATION STANDARDS:
Education
Bachelor’s degree preferred. High school or equivalent education required.
Experience:
Three to Five years of Food and Beverage service background and prior hospitality experience required.
Licenses or Certifications:
Not applicable.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per Mondrian standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the business requirements.
Mondrian South Beach is located on the newly fashionable West Avenue just minutes from the center of South Beach, Downtown Miami, Wynwood Arts District, Lincoln Road, and Ocean Drive. Set on the stunning waterfront of Biscayne Bay designed after revolutionary Dutch designer, Marcel Wanders. His whimsical visionary style for the hotel is an homage to the “Sleeping Beauty’s Castle.” The spectacular views from the floor-to-ceiling windows display views of the Bay, while the eye is drawn to the signature “floating staircase.
We offer competitive pay/comprehensive healthcare insurance/paid-time off/company-paid holidays/401k retirement plan
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