The Banquet Manager is responsible for the organization, direction and management of the banquets operations at the Delta Regina. The Banquet Manager has an eye for detail, and works with the team to ensure that we are maintaining high standards of quality and delivering exceptional experiences to our guests and upholding all manner of brand standards

Scope:

• Planning and supervising all banquet activities, from set up of banquet space, to servicing events, and break down of rooms; ensuring the hotel displays a very high level of quality service.
• Supervises set up of banquet space to ensure timely and accurate room sets and ensures service staff is prepared and organized, and delivers high standards of service.
• Ensures proper sequence of service for events.
• Provides guests with excellent food service and presentations.
• Reviews event orders with clients; responds quickly to last minute changes; answers questions to customer’s satisfaction; reviews guest check with client after function and obtains signature.
• Schedules employees at proper staffing levels; watches labor costs daily to ensure efficiency in scheduling.
• Requisitions supplies when needed and maintains adequate levels of inventory supplies to meet function needs.
• Maintains orderly back areas and ensures equipment is kept clean and stored in a secure manner.
• Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures and is able to effectively communicate them to subordinates.
• Aggressively recruits and staffs department using company hiring standards (i.e. reference checks and team interviews).
• Conducts training classes regarding safety, security, department procedures and service guidelines.
• Ensures compliance with all federal, provincial and local laws, including Health and Safety, ESA, Human Rights, etc.
• Able to work days, nights, weekends and holidays.
• Fulfills Manager on Duty shifts.

Note: Other duties as assigned by supervisor or management

Qualifications:

Education/ Experience: High School diploma or equivalent. A minimum of two years of food and beverage and/ or hospitality related work experience required. Post secondary education in Hotel/Resort/Restaurant management related program an asset. Special consideration will be given to those who exhibit exemplary performance. Opera and CI/TY experience is an asset.

Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or provincial government agency.

Skills:

• Leadership skills.
• Strong oral and written communication skills.
• Attention to detail.
• Planning and organizational ability.
• Customer Service.
• Working Conditions:
• Will be required to work nights, weekends and holidays.
• Will be required to work in fast paced, stressful environment.

Physical/ Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

A majority of time will be spent moving around the hotel, supervising and assisting line employees. Some lifting of up to 50 pounds and pushing of up to 250 pounds may be required.

Must be able to plan and organize the work of others. This person needs to speak and write clearly, interact professionally with the general public and make quick decisions.

Planning, reasoning and thinking skills are used when reviewing budgets, event orders and creating schedules or agendas for events. This process usually takes place while sitting down.

Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities.

Mathematical skills such as profit/ loss concepts and percentages are used often.

In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

This job description is a general representation of the duties and responsibilities; it may be modified at an individual hotel based upon business necessity.