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Banquet Manager

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

InterContinental Hotels & Resorts San Francisco, CA

San Francisco, CA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


Do you see yourself as a Banquet Manager? What's your passion? Whether you're into sports, shopping or karaoke, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team. The InterContinental Mark Hopkins Hotel is a San Francisco landmark that offers our guests the finest in services and amenities. We are in the perfect location for business and leisure travelers alike. Our hotel has been providing guests and employees memorable experiences since 1936. Come and experience the world famous Mark Hopkins Hotel on Nob Hill for yourself and see why we've become a San Francisco institution. Our beautiful banquet and function space is a sought after commodity in the area and can be busy year round. Our guest expect only the finest in service during their events and the Banquet Manager is key to meeting and exceeding guest expectations. This challenging position has overall responsibility for the execution of all social and business events to ensure optimum performance, and superior guest service, to all functions. You will supervise day-to-day activities of the banquet department, communicate objectives and schedule/assign work and ensure the staff are properly trained and have the tools and equipment needed to effectively carry out their job functions, and that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. This role maintains procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen and supplies and to ensure that no re-usable goods are wasted. Must be able to communicate well within the banquet team and with all departments. Good organizational skills and the ability to multi task is essential. You will make sure that equipment is prepared for the following day's work and that banquet equipment is in proper operational condition and is cleaned on a regular basis while you keep all banquet facilities are cleaned, vacuumed and properly stocked according to anticipated business volumes. You will also cross train in the other food and beverage outlets and manage them when needed.