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Assistant Manager, Banquets

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POST DATE 9/10/2016
END DATE 10/10/2016

The Westin Waltham Boston Hotel Waltham, MA

Company
The Westin Waltham Boston Hotel
Job Classification
Full Time
Company Ref #
hc.59CC4BEC0CC7F6EA
AJE Ref #
576135368
Location
Waltham, MA
Experience
Entry Level (0 - 2 years)
Job Type
Regular
Education
High School Diploma or GED

JOB DESCRIPTION

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Assistant Manager, Banquets Company Starwood Hotels & Resorts Worldwide, Inc. is one of the leading hotel and leisure companies in the world with more than 1,300 properties in over 100 countries and over 180,000 employees at its owned and managed properties. Starwood is a fully integrated owner, operator and franchisor of hotels, resorts and residences under the renowned brands: St. Regis(R), The Luxury Collection(R), W(R), Westin(R), Le Méridien(R), Sheraton(R), Tribute Portfolio, Four Points(R) by Sheraton, Aloft(R), Element(R), along with an expanded partnership with Design Hotels. The Company also boasts one of the industrys leading loyalty programs, Starwood Preferred Guest (SPG(R)). Please visit www.starwoodhotels.com for more information. Location Inspired! Be Westin! The Westin Waltham Boston Hotel is located just 15 miles from Boston and Logan International Airport. This mirrored landmark offers the ultimate in suburban charm. After undergoing a multi-million dollar renovation, our hotel is now an even better place to get back to your best self. Business travelers will find our location incredibly convenient with major corporate offices just one mile away. This Waltham hotel provides easy access to Concord, Lexington, and Cambridge as well as a variety of great things to do in Waltham. Department Banquets Job Description POSITION PURPOSE Effectively monitor the daily operations of the Banquet 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 AVERAGE ' OF TIME 15' Review all written communication, i.e., resumes, daily/weekly, MEOs and BEOs to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events. 15' Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand. 15' Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another. 15' Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation. 10' Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function service staffs. 10' Manage, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services. 10' Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests. 5' Maintain a high level of service by constantly training and coaching all direct reports and staff. 2.5' Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery. 2.5' Responsible for monthly scheduling and payroll for the Banquet Department. 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. Upon employment, all employees are required to fully comply with Starwood rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Introduce and recommend preferred vendors as determined with the revenue goal of the hotel. Participate in inventories of china, glassware, silverware, and linen as necessary. Generate Banquet Event Orders, VIP, limousine, and amenity forms as required. Maintain solid and open communications with all hotel operating departments. Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations. Maintain up-to-date information on program and food and beverage events. Attend all department and hotel meetings as necessary. Supervise support staff and provide ongoing training and support as necessary. Maintain accurate par levels and inventory of supplies and equipment within the department. Working 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, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Requirements QUALIFICATION STANDARDS Education High school or equivalent education required. Bachelors Degree preferred. Experience One to two years of food and beverage service background and prior hospitality experience required. Licenses or Certificates Not applicable. Grooming All employees must maintain a neat, clean and well-groomed appearance per Starwood 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.