Banquet Manager

Benefits

Additional Information

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! The Barnett, formerly known as Ace New Orleans located in the Warehouse District, is where extraordinary service meets the vibrant pulse of New Orleans. Housed in a beautifully restored art deco building with 234 rooms. Our contemporary rooms and suites, rooftop pool and five exceptional dining outlets, will infuse your stay with Southern hospitality, live music and eclectic flavors for a true sense of place. Job Summary To oversee the execution of banquet events including planning, ordering, set-up, service, and breakdown. The position will report to the Director of Food and Beverage and will partner closely with the Catering, Sales and Culinary departments to ensure the banquet operations can meet the demands of the clients successfully. ESSENTIAL RESPONSIBILITIES Oversees all banquet service operations and events and ensures that all banquet service details are executed. Assists Director of Food and Beverage Operations in ensuring that the events are on time. Adjust as needed and relay that information to the appropriate personnel. Reviews Banquet Event Orders (BEOs) at the beginning of each shift to ensure conference rooms are set as contracted. Confirm A/V equipment needs to contract for the event. Responsible for the direct supervision, coaching and training of the banquet service staff. Manages staff shifts and timetables. Develops and provides staff with the necessary training, including customer service, and serving etiquette. Collaborates with Catering, Sales, Food & Beverage managers, and the culinary team to ensure that quality service is provided for all meeting and banquet guests. Attends weekly banquet event order and group resume meetings and ensure all areas are prepared. Communicates with the meeting planner handling the function to ensure all needs have been met and to check for any last minute instructions or changes. Be aware of all upcoming groups and major conventions over upcoming 90 days. Reads all assigned banquet menus and ask if specific items are unclear. Supervises the set-up of all meeting rooms prior to each event. Meets with the culinary team to confirm quantities of food items and timing of food leaving the kitchen. Assists the culinary team as needed with preparation, ordering and inventorying. Monitors the inventory of supplies, equipment, and furniture. Ensures specific needs for buffets, receptions and meetings are met. Check inventory needs for all upcoming events. Completes all daily administrative tasks. Runs the floor and coordinates the food and drink service by liaising with the kitchen and service staff. Acts as an ambassador at the bar during high volume hours. Responsible for the proper handling of all equipment, i.e., china, glassware, silverware, linen, and props, ensuring proper storage after use. Recommends proper maintenance and repair to the maintenance department and ensure the proper housekeeping of all function space. All other duties assigned by manager or supervisor. 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: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect Supervisors. PHYSICAL DEMANDS Must be able to stand and exert well-paced mobility for an extended period of time Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously

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