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Catering Service Manager

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POST DATE 9/8/2016
END DATE 10/8/2016

Providence Marriott Downtown Providence, RI

Providence, RI
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


Position Summary: Supervises all banquet activities, including set up of banquet space and service of food and beverages, to ensure that groups using the hotels banquet facilities are completely satisfied. Expected to coordinate all aspects of the room/facilities set up and food and beverage service so that all efforts are directed toward guest satisfaction, the achievement/maintenance of division standards and profit maximization. Required to have comprehensive knowledge of food and beverage preparations, service standards, guest relations, and etiquette and knowledge of all applicable federal, state and local health and safety regulations. Essential Functions: Attendance as scheduled is required. Flexible schedule weekends and holidays required. Adhering to all division and local standard policies and procedures. Performing all guest contact activities in a cordial, efficient and professional manner at all times maintaining a commitment to guest satisfaction. Maintaining a cooperative, team like attitude in working with supervisors and fellow associates (both within the department and in other hotel departments), to help achieve our common goals of maximizing guest satisfaction and profit margins. Maintaining a positive attitude toward the hotel and the job being performed. Reporting to work on time (as scheduled) and in proper uniform/attire. Attends daily BEO meeting and discusses plan of action for the next day with the Catering Service Manager/Banquet Manager/Banquet Captain. Ensures that all functions are posted correctly on the event board in the lobby. Maintains constant contact with the Banquet Chef to ensure complete, effective communication between food production and food service. Gives exact count after guests have been seated, advises as to last minute timing. Inspects the rooms for assigned functions, making certain that every detail of the housemens set up confirms with the BEO (Check temperature and lighting also). Checks in servers, assigns stations and pre-post function side work duties. Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement by set up crew and to ensure that each element is clean, undamaged and attractive. Responsible for proper setting of buffet tables and other food service tables used for catering functions. Supervises the handling, storage, and security of all catering service equipment. Notes any shortages in regards to equipment or personnel. Attends and conducts pre function briefings. Sees that all scheduled functions take place on time and according to plan. Contacts host in charge of function to introduce him/herself and coordinate any last minute details regarding the function. Gets accurate count after guests are seated for plating and preparation of guest check. Responsible for the deportment of all waiters/waitresses on the floor, and supervises service received by the guests throughout each function assigned. Handles all guest requests, as necessary. Extend and total the check (double check for accuracy) and have host sign it. Make note of all guest comments (both positive and negative) and prepare Captains Report for each function supervised. Supervises clearing and post function clean up. Checks servers out making sure that function rooms, aisle and storage areas are clean, and the equipment is cleaned and stored properly. Prepares weekly schedules and assigns duties to banquet staff. Hires banquet staff as needed to maintain adequate staffing levels for department; coaches and councils employees regarding career and personal development; conducts performance evaluations and provides feedback to employees. Maintains adequate inventory supply levels to meet projected needs; conducts periodic inventory of all banquet supplies; requisitions additional supplies as needed. Maintains strict control over all Audio Visual equipment cleans and stores all equipment in a secure manner. Communicates with maintenance department regarding banquet equipment repair or safety issues. Responsible for all regular maintenance and cleaning of banquet areas. Embrace Meyer Jabara culture, including the Journey, Entertainment Plan, Learning Plan, and Internal Marketing Plan, incorporating them into the Banquet department. Responsible for cleanliness and organization of banquet office and storage areas. Prepares daily summary and turns in at front desk with all completed banquet checks. Gets equipment together for PM or next days AM functions. Oversees servers training as needed either one on one, or by groups. Leaves work after last guest has left and rooms are completely clear or when relieved by another Catering/Banquet Manager.