BANQUET MANAGER

Job Summary

You will oversee the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. While adhering to federal, state and local regulations concerning health safety or other compliance requirements.

Duties and Responsibilities

• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work. Communicate and enforce policies and procedures.
• May be required to work nights, weekends, and/or holidays
• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Problem solving, reasoning, motivation, organizational and training abilities
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances
• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
• Ensure staff are properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order. Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups. Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout.
• Meet with Kitchen Staff to review scheduled groups' menu. Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs
• Ensure guests are greeted upon arrival. Respond to guest requests and complaints in a prompt and professional manner. Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction.
• Review guest check with client after function and obtain signature.
• Maintain 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. Establish par levels for supplies and equipment.
• Control departmental labor and expenses. Provide input into the preparation of the annual departmental operating budget.
• Ensure that equipment is prepared for the following day's work. Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance and Guest Services.
• Interact with outside contacts:
  
  
  
  1. Guests - to ensure their total satisfaction
  2. Vendors - to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  3. Regulatory agencies - regarding safety and compliance matters
  4. Other contacts as needed (professional organizations, community groups, local media)
  
  
  
  
• May handle incoming/outgoing boxes and exhibit materials.
• May serve as Manager on Duty.
• Perform other duties as assigned which include but are not limited to assisting banquet staff with their job functions during peak periods.

Required Qualifications

• Some college or advanced food and beverage operations training
• Must possess a valid California Food Handler Certification and Responsible Beverage Service (RBS) Certification, or be willing and able to obtain both within a specified timeframe upon hire.
• Two years experience in banquets or food and beverage operations, including one-year supervisory experience, or an equivalent combination of education and experience
• Must speak fluent English
• Microsoft Office experience

Hotel Nikko San Francisco is a luxury property located just off Union Square in downtown San Francisco, with 532 guest rooms and suites, 22,000 square feet of meeting and banquet room space, and five food & beverage outlets: 24-hour Room Service, ANZU Restaurant and Lounge, Kanpai Lounge, Imperial Lounge, and Feinstein's at the Nikko.

Our culture is based on 5 Core Values: Service, Collaboration, Credibility, Achievement, and Fun. We are seeking candidates who can deliver the Nikko tradition of outstanding customer service and help us fulfill our Mission of creating "Fantastic Memories" (Subarashii Omoide) to our external and internal guests. Consistently ranked as a "Best Place to Work" and "Best and Brightest Companies to Work For" in the SF Bay Area. Hotel Nikko San Francisco offers competitive salaries and a fun and rewarding work environment.

Management Benefits:

Hotel Nikko San Francisco Management Perks:

Important Notice:

1. 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.
2. We are an Equal Opportunity Employer and M/F/V/D
3. "Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records."